Seasoning: 3 grams of coriander, 50 grams of peanut oil, 25 grams of yellow wine, 25 grams of balsamic vinegar, 8 grams of salt, 2 grams of monosodium glutamate, pepper 1 gram, onion 15 gram, ginger 10 gram. Characteristics of Wuchang fish soup with vinegar pepper: milky white color, fresh and tender fish, sour and spicy taste. Teach you how to make Wuchang fish soup with vinegar pepper, and how to make Wuchang fish soup with vinegar pepper is delicious 1. Wash Wuchang fish and draw flower knives on both sides;

2. Cut the winter bamboo shoots into rectangular thin slices;

3. Wash the black fungus and cut it into small flowers;

4. Heat a wok with a large fire, add peanut oil, heat it to 70%, add Wuchang fish, and fry both sides slightly;

5. Add 750g Shaoxing wine, shallots, ginger slices, auricularia auricula and water, and bring to a boil;

6. Cover the lid, simmer for half an hour, remove the onion and ginger slices, add refined salt, monosodium glutamate, balsamic vinegar and pepper, put them in a soup basin, and sprinkle with coriander powder.