Fish itself has a strong fishy smell, and several parts must be removed when solving it, that is, fish scales, fish gills, internal organs and black membranes. The first three parts are probably known to everyone, but some people ignore the black film. Black film is a layer of human fat, which has a strong smell and should be torn off by hand. In addition, when cooking, many people habitually add some spices to remove the fishy smell and refresh their minds, but they don't know that some spices collide with fish. Adding them can not only remove the fishy smell, but also continue to cause the fish to become firewood, with a heavier fishy smell.

Braised Wuchang fish prepare a Wuchang fish, shallots, ginger slices, garlic cloves, edible salt, Pixian bean paste, Chili sauce, soy sauce, rice wine and sugar. Buy a Wuchang fish, that is, bream, kill it, remove the fishy place, wash it with water to remove the blood and drain it. Cut a few small holes in the fish with a knife to make it easy to eat. Cut some onion and ginger slices, spread rice wine evenly on the fish, put it in the onion and ginger slices, and marinate it in the fish skin for half an hour. Cut garlic into chunks, shallots into onion rings, and ginger slices into chunks. Those who like to eat Chili can cut the millet spicy circle.

Pat the fish evenly with a thin layer of cassava starch. Put oil in the wok, add Wuchang fish and simmer slowly. Fry until golden brown, turn over and fry until golden brown on both sides. Serve. Leave the bottom oil in the pot, add onion rings, ginger slices and garlic, stir-fry with low fire, then add a spoonful of Pixian bean paste and a spoonful of Chili sauce, stir-fry into spicy oil, then pour in a little boiling water, and add a proper amount of edible salt, soy sauce and white sugar to boil. Add the fried Wuchang fish, bring it to a boil, simmer 15min, and pour the juice on the fish with a spoon without covering it, so it tastes better. Turn on the fire to collect the juice, turn off the fire after the juice is sticky, put the fish in a plate, then pour the juice on the fish, sprinkle with chopped green onion or chives, and braise Wuchang fish in brown sauce.

The key technology of stewing fish is stewing. Stew the fish into a sauce, and pay attention to three methods when cooking: do not add pepper and star anise. Although it can remove the fishy smell, it will also turn the fish into firewood, and it will continue to cover up the fresh fragrance of the fish itself because of the small loss. Stew with sauce. The sauce has the functions of removing fishy smell and refreshing. Pixian bean paste is used for pepper, Haitian soy sauce and sweet noodle sauce can be used for spicy. The cooked fish is particularly delicious. Stewed meat without cover. If the outer cover is covered, the fishy smell will not evaporate, which will make the braised fish taste particularly fishy. Without the cover, the fishy smell will evaporate quickly, leaving only a fresh fragrance.