Food Material List
- 1 Wuchang Fish 1 article
- 2 Spring onion Appropriate amount
- 3 Ginger slices Appropriate amount
- 4 Garlic clove 4-5 valves
- 5 Dry pepper 3
- 6 Chive Appropriate amount
- 7 Coriander Few
- 1 Wuchang fish is scaled, gills and viscera removed and washed. When cleaning up the fish, especially the black film in the abdomen of the fish, it must be removed, otherwise the fishy smell is very heavy.
- 2 Cut the fish into diamonds, onions, ginger slices and 4-5 garlic slices.
- 3 Now lets fry the fish. First put ginger on the pan for a week so that the fish wont stick to the pan. Oil to put a little more, and when the oil is warm, put in fish, fry in small fire, golden on both sides can be put out.
- 4 The remaining oil in the pan is only a little. Put in the pepper, stir-fry in medium heat, and then fry out the pepper fragrance. Fill out the pepper and leave the base oil to fry the seasoning.
- 5 Put in onion, ginger and garlic slices. The sauce is fragrant first. Then you can put some Pixian bean paste and stir-fry the red oil. This kind of bean paste needs to be dried to make the fish very fragrant.
- 6 There is no oyster sauce, no raw and old sauce, just a proper amount of pickled soy sauce, especially fresh, fish with this soy sauce, is really suitable.
- 7 Put in the fish, add the warm boiling water that will cover the fish, and then pour in the soy sauce, vinegar and cooking wine. After the fire is boiled, add salt and a little sugar and turn to a small fire. It will be ready in about 10 minutes. If you like hot peppers, you can put in a few dry peppers.
- 8 When the fish is cooked in red, the fish is rotten. Do not turn the fish in the middle. When the fish is ready to cook for the last minute, pour the soup onto the fish with a spoon. Sprinkle shallot and coriander on the surface after serving.
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