Main ingredients
Wuchang fish
1 piece
Chaotian pepper
20g
Millet pepper
20g
Accessories
Oil
1 cup
Salt
1 spoon
Light soy sauce
1 spoon
Chicken essence
1 spoon
Extremely fresh taste
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1 spoon
Pepper
1 spoon
Cooking wine
1 spoon
White Sugar
1 spoon
Ginger shreds
2g
Onion slices
5g
Steps
1. Prepare a Wuchang fish weighing more than one pound, wash and cut the fish open, remove the internal organs and set aside. The authentic Wuchang fish has a strange feature of only having 13 and a half fish bones. The fish with 13 fish bones is called bream. It is estimated that only people in Ezhou, the hometown of Wuchang fish, know this.
2. Use a sharpened kitchen knife to make slits on both sides of the Wuchang fish.
3. The Wuchang fish has been washed and ready. Apply an appropriate amount of cooking wine to the belly of the fish.
4. Then sprinkle salt on both sides of the Wuchang fish and marinate for a while. Avoid loosening the meat during frying.
5. Millet pepper is a type of pepper that can be pickled or eaten fresh. Generally known as Chaotian pepper, it is a small individual when immature; the color is light green. Chaotian pepper is rich in nutrients, has a fragrant and good taste, and has moderate spiciness. It has thick flesh and thin skin. We can choose to eat some spicy food appropriately in the four seasons; it can have sterilizing, antiseptic, seasoning, nutrition, cold-repelling, disease prevention, and treatment effects. Adding a little spiciness to your daily recipes can do a lot of good for your health. Cut the pickled millet pepper into 1cm segments, cut the green Chaotian pepper into the same length as the millet pepper, cut the ginger into shreds and set aside.
6. Add shredded ginger to the pot and pour enough oil to fry the Wuchang fish.
7. Fry the Wuchang fish until both sides are browned. In order to prevent the fish meat from sticking to the pan during frying, after the oil temperature comes up, hold the Wuchang fish with your hands, quickly put it in and then lift it up, repeat the action several times, and then completely put the Wuchang fish into the oil pan. It won't stick to the pan no matter what. If you are new to cooking, don’t try it
8. Add shredded ginger to the oil pan again. The cut pickled millet peppers should also be put into the oil pan. Put the fried Wuchang fish into the pot together.
9. Add two cups of water, one spoon of light soy sauce, one spoon of cooking wine, one spoon of sugar, and one spoon of salt, and bring to a boil over high heat.
10. Cover the pot and continue cooking Wuchang fish for five minutes. Turn off the heat when the soup thickens and becomes dry.
11. Put the cooked Wuchang fish into a plate first. Add the chopped chilies into the pot and stir-fry quickly. Add a spoonful of chicken essence, a spoonful of very fresh flavor, pepper, and chopped green onions before serving. Just pour the cooked seasoning directly on the Wuchang fish.
12. Chaotian pepper has an irresistible charm; it can burn fat and lose weight~~~~~ Regular consumption of Chaotian pepper can prevent cardiovascular diseases; it promotes the elasticity of blood vessels, enhances blood circulation, and avoids the risk of cardiovascular disease. Hardening is helpful in preventing cardiovascular diseases. The rich vitamin C in Chaotian pepper has antioxidant effects, which can delay the aging of the human body and enhance the body's resistance. The combination of Wuchang fish and Chaotian pepper is green, brown and shiny, the fish skin is crispy and smooth, the fish meat is fat and tender, the soup is thick and delicious, salty, sweet, sour and spicy, and delicious.
How about it? If you don’t want to give it a try, feel free to ask any questions! Just leave it in the comments, I will answer it when I see it~~~