Steamed spicy Wuchang fish ingredients: Wuchang fish 500g, onion, ginger, green pepper 20g, steamed fish lobster sauce 20g, Doris sunflower oil 10g, cooking wine 5g and salt 3g. Practice 1, go to the market and buy a Wuchang fish for the vendor to kill. Go home and clean up the smell. I used salt and cooking wine. 2. Prepare two green peppers, one with onion and the other with ginger. 3, cut a knife on the fish to facilitate the taste. Cut the ingredients. 4. Fish is almost delicious, so sprinkle Jiang Mo. Steam the fish in a steamer for 10 minutes. 5. Boil the oil, heat the oil and add the green pepper for up to ten seconds. 6, fish out of the steamer, put the steamed fish lobster sauce oil, stir fry and season. Braised Wuchang fish first, let's prepare the ingredients: 1. Prepare a clean Wuchang fish and put diamond-shaped flower knives on both sides to facilitate the fish to taste. 2. Then put it into a basin, add a spoonful of salt to taste the bottom of the fish, add a little cooking wine to remove the fishy smell, wipe it evenly with your hands, and marinate for 10 minute. 3. Prepare a slice of ginger, cut it into ginger grains and put it in a basin for later use. 4. Flatten a few pieces of garlic, cut them into minced garlic and put them with ginger. 5. Cut a shallot into chopped green onion and put it in a small basin for later use. After the ingredients are ready, we will start the next operation. 6. Add the cooking oil to the sliding pan, add a little cooking oil, and add the pickled pomfret. 7. Switch to low heat, and when one side is golden brown, turn it over and fry the other side. This process takes about 5 minutes. 8. Deep-fry the long fish until both sides are golden and crisp, and then pour out the oil control. 9. Add a little base oil to the pot and pour in ginger and garlic until fragrant. 10. Add 3g of bean paste, stir-fry and melt, add Laoganma10g, stir-fry a few times, add appropriate amount of water, and add a little cooking wine to remove fishy smell. 1 1. Add Wuchang fish, add 5g soy sauce and 15g sugar, cover the pot and stew for 5min. 12. Shake the wok constantly in the middle to avoid long fish sticking to the wok. 13.5 minutes later, add 10 g of aged vinegar. Adding old vinegar can neutralize the taste, soften the fishbone, and open the fire to collect the juice for two minutes. 14. Turn off the fire and put it in a fish dish, then add a proper amount of soup to prevent the fish from drying, and finally sprinkle with a little chopped green onion to serve. The ingredients of dry-roasted Wuchang fish are as follows: Wuchang fish 1 strip, 5 millet peppers, 2 shallots, coriander 1 strip, salt and pepper, and 3 pieces of garlic. The specific method is as follows: after washing Wuchang fish, cut it with a knife, then coat it with cooking wine and salt, dry it with a kitchen towel, then put it in an oil pan, fry it until both sides are brown, and sprinkle with garlic. The ingredients of Wuchang fish cooked with soy sauce and onion are as follows: Wuchang fish 1 strip, half a bowl of soy sauce, 2 shallots, 3 millet peppers and 2 tablespoons of cooking wine. The specific method is as follows: after cleaning Wuchang fish, put knife flowers on both sides, then put oil in the pot, heat it, add Wuchang fish, fry it until both sides are brown, then add half a bowl of soy sauce and half a bowl of water, and add millet pepper rings.