Braised Wuchang fish is a simple and delicious home cooking, the main ingredient is the Wuchang fish, it is high in nutritional value, rich in vitamins, the fish contains high lecithin content often eat, can promote the brain development, so usually to give the child to eat fish. Braised Wuchang fish, is a famous dish in Hubei, has a unique taste, salty with spicy, spicy with incense, fragrant with fresh, and fish meat is delicate and smooth, eat in the mouth as if the mouth melted, while the Wuchang fish fish thorns are very few, especially suitable for the elderly and children to eat. Braised Wuchang fish is not only able to taste the delicious food, eat some fish every day, but also able to meet the body's daily nutritional needs, can be said to be a two-in-one, but Wuchang fish braised, many people will Wuchang fish burned unlike the fish, made out of the fish and the old and firewood is not good. So, how to make fresh and tender at home, easy to learn to make fresh and tender braised Wuchang fish? Today, we will share the detailed practice with you, and you must try it on the weekend.

Braised Wuchang fish

Instruments: Wuchang fish 1 treaty 1100 grams, a scallion, ginger, garlic 3, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, Dancheng red oil bean paste 1 tablespoon, warm water, 2 tablespoons of balsamic vinegar, a little salt, a little sugar, a red pepper, a little coriander

Production Methods:

1, the fresh Wuchang fish a buy directly from the fishmonger to clean up, remove the surface scales and viscera, go home and wash clean, the black membrane in the fish belly must be washed, otherwise there is a fishy flavor.

2, ready to ingredients, half of the green onion shredded, half sliced, ginger sliced, chili pepper shredded, standby.

3, cleaned Wuchang fish, front and back of the two sides of the knife, easy to taste, put the knife into the ginger, fish belly put a little green onion and ginger, 1 tablespoon of cooking wine marinade for 10 minutes, to fishy.

4, marinated Wuchang fish, remove the ginger and fish belly seasoning. Stir frying pan pour more vegetable oil than stir frying hot, put the wuchang fish, small fire frying until both sides of the golden brown and then sheng out, standby.

5, frying pan in the bottom of the oil, add onion, ginger and garlic, stir fry flavor, and then add 1 tablespoon of Dan County red bean paste, stir fry red oil.

6, put in the fried wuchang fish, pour in warm water, not over the fish body is best.

7: Add a pinch of salt and sugar, and cover with a lid.

8, cook until boiling, turn on low heat and cook for another 10 minutes, the soup becomes less, the aroma, the fish is cooked, turn off the gas.

9, served into the fish plate, the surface with shredded green onion, cilantro as decoration, pour the soup on the fish can be.

Tips:

1, braised wuchang fish has a spicy flavor more appetizing, do not eat spicy can not put, my daughter from small eat spicy.

2, marinade, heavy taste, you can smear some salt on the fish, taste faster, but so stewed out, the fish is easy to old.