Wujiang fish is one of the special cuisines in Guizhou, with delicious taste and rich nutrition. It is a popular delicacy. Let's introduce the practice of Wujiang fish.

Material preparation

1. One fresh Wujiang fish (about 5g);

2. Appropriate amount of onion, ginger and garlic;

3. Appropriate amount of dried pepper, pepper, star anise and cinnamon;

4. Appropriate amount of light soy sauce, dark soy sauce, cooking wine, vinegar and sugar;

5. Appropriate amount of salt and monosodium glutamate;

6. Appropriate amount of water.

introduction of steps

1. Wash Wujiang fish, remove scales, gills and viscera, and cut into blocks for later use.

2. Cut the onion, ginger and garlic into powder, and cut the dried pepper into small pieces for later use.

3. Cool the oil in a hot pan, add chopped onion, ginger, 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, bring to a boil, and simmer for 1 minutes.

6. finally, add a proper amount of chopped green onion and stir well.

Tips

1. Choose fresh Wujiang fish, which tastes more delicious.

2. stir fry the Wujiang fish pieces quickly to avoid the fish from getting burnt.

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 improve the aroma and taste of dishes.