Ingredients: Wuchang fish 750g.

Accessories: 25g of winter bamboo shoots and 25g of fresh mushrooms.

Seasoning: 2g of ginger, 2g of yellow wine, 2g of shallot, 2g of sugar, 2g of monosodium glutamate, 5g of salt, 70g of lard (refined), 5g of balsamic vinegar, 5g of10g of sesame oil and 5g of soy sauce.

Characteristics of domestic bream;

The fish in the dish is complete in shape, fragrant, crisp outside and tender inside, and full of local flavor.

Teach you how to cook home-cooked fish, how to cook home-cooked fish.

1. Wash the bream (Wuchang fish) and cut both sides with a cross knife;

2. Chop ginger, onion and pepper;

3. Slice winter bamboo shoots and mushrooms;

4. Enlarge the fire in the wok, add cooked lard, heat it to 70%, add bream, and fry until both sides are yellow;

5. Then cook rice wine, Jiang Mo, soy sauce, pepper powder, white sugar, 250 ml of chicken soup, refined salt, sliced winter bamboo shoots and sliced winter mushrooms and burn them together;

6. After the soup is boiled, turn to low heat 15 minutes, and gently turn it with a spoon;

7. When the fish's eyes protrude, move the pot to Wanghuo and add monosodium glutamate. When the soup is thick, pour in balsamic vinegar and sesame oil and sprinkle with pepper and onion.

Tips for making home-cooked snapper;

A big fire boils, but a small fire simmers. When you see the fish's eyes protruding, it's cooked and delicious. Take out the thick soup, finally add monosodium glutamate, pour in balsamic vinegar and sesame oil, sprinkle with pepper and serve with chopped green onion.