Braised Wuchang Fish

Main Ingredients: wuchang fish

Ingredients: asparagus, shiitake mushrooms

Seasonings: salt, monosodium glutamate (MSG), chicken powder, sugar, vinegar, cooking wine, soy sauce, soy sauce, soy sauce

Spices: peppercorns, star anise, fennel

Smaller Ingredients: green onion, ginger, garlic

Flavor: salty

Supplements: Starch (you can put vegetables, cilantro, sharp pepper)

Features: gravy bright, rich flavor

Note: oil temperature, thickening hit the bright oil

1, will be slaughtered to remove the fish scales, gills, offal net body changed diagonal a word flower knife, the ingredients to change the mouth-watering people, onion and ginger cut large pieces of garlic to spare.

2, start over boiling water add ingredients blanching standby (asparagus blanching a few more times)

3, start the pot to add broad oil burned to 5 - 6 into the heat, with a handcloth will be the fish on the body of the water to wipe clean into the frying pan frying to the skin hardened hair yellowish standby.

4, the pan under the bottom oil into the small spices spices stir-fried into the bean paste stir-fried, add water seasoning color (can be put into the vegetables) into the main ingredients of a small fire stew about an hour into the taste of fish out of the plate and spare.

5, will be the original soup to remove the dregs of the material again coloring thickening juice hit the oil poured in the fish garnish can be.