Materials?

blunt-snout bream

Appropriate amount of onion

Appropriate amount of ginger slices

Garlic cloves 5 cloves

Appropriate amount of coriander

Appropriate amount of chives

Appropriate amount of dried pepper

Proper amount of salt

A little sugar

Proper amount of cooking wine

Proper amount of vinegar

Proper amount of soy sauce

Proper amount of aniseed

Zanthoxylum bungeanum

Braised Wuchang fish?

Scales, gills and viscera of Wuchang fish are removed and washed. When cleaning up the fish, especially the black film in the belly of the fish, it must be removed clean, otherwise the fishy smell is very heavy.

Draw a diamond on the fish surface, cut the onion into sections, slice the ginger, and slice 4-5 cloves of garlic for later use.

Now start frying the fish. Wipe the pan with ginger for a week, so that the fish won't stick to the pan. Put a little more oil. When the oil temperature is hot, add the fish, fry it on low heat, and serve it when both sides are golden.

Only a little oil is left in the pot. Add pepper, medium-hot and fragrant, and when the pepper is fried, filter out the pepper, leaving the base oil and start frying the seasoning.

Add the onion, ginger and garlic slices, stir-fry the aniseed first, and then add some Pixian bean paste to stir-fry the red oil. You should use the relatively dry bean paste to make the fish very fragrant.

Add fish, add warm water that will cover the fish, and then pour in soy sauce, vinegar and cooking wine. After the fire boils, add salt and a little sugar, and turn to low heat, 10 minutes or so. If you like peppers, you can put in a few dried peppers.

When braising the fish in brown sauce, the fish is already rotten. Don't turn the fish halfway. At the last 1 minute when it is almost cooked, pour the soup on the fish with a spoon. Sprinkle chopped green onion and coriander on the surface after serving.