Pickled Dried Wuchang Fish 350g

Dried Edamame 20g

Material Wine 10g

White Pepper 5g

Peanut Oil 50g

Soya Soya Sauce 10g

1

Pickled Dried Wuchang Fish 1 piece, rinse and air dry.

Cut the fish into small pieces.

2

Prepare the auxiliary ingredients: black beans, peppercorns, ginger and garlic.

Heat a wok and add peanut oil to the wok.

3

Put in the fish pieces and fry the kang on low heat.

Fry the fish pieces on both sides until golden brown, add out.

4

Put a little peanut oil in the wok and add the auxiliary ingredients.

5

Then pour in the fish pieces and cook.

6

Pour in the sauce: light soy sauce, dark soy sauce, vinegar, cooking wine, white pepper, and cook on medium heat for 2 minutes, add the garlic cloves, stir and cook.