material preparation
1. fresh Wujiang fish 1 piece (about 500g);
2. Appropriate amount of onion, ginger and garlic;
3. Appropriate amount of dried pepper, pepper, star anise and cinnamon;
4. Soy sauce, soy sauce, cooking wine, vinegar and sugar;
5. Appropriate amount of salt and monosodium glutamate;
6. Appropriate amount of water.
Step introduction
1. Wash Wujiang fish, remove scales, gills and internal organs, and cut into pieces for later use.
2. Chop the onion, ginger and garlic, and cut the dried pepper into small pieces for later use.
3. Put oil in a hot pan and cool. Add onion, ginger, minced garlic, dried pepper, pepper, star anise and cinnamon and stir-fry until fragrant.
4. Add the Wujiang fish pieces and stir-fry until the surface changes color.
5. Add light soy sauce, dark soy sauce, cooking wine, vinegar, sugar, salt, monosodium glutamate and water, and simmer for 10 minute after boiling.
6. Finally, add a proper amount of chopped green onion and mix well.
skill
1. Choose fresh Wujiang fish, which tastes more delicious.
2. Stir fry the Wujiang fish quickly to avoid burning the fish.
3. Add proper amount of seasoning, especially salt and monosodium glutamate, so as not to affect the taste.
4. The chopped green onion added at last can increase the aroma and taste of dishes.