Difficulty: Side dishes (intermediate) Time: 10~30 minutes

Main ingredients

1 Wuchang fish, a little green onion, ginger and garlic

2 garlic sprouts

How to make braised Wuchang fish

1. Break the belly of Wuchang fish, remove the internal organs, scrape the scales, wash and set aside. To scrape the scales, use a knife to gently scrape the fish scales in the opposite direction of growth, that is, from the tail to the head. Make three diagonal cuts on each side

2. Heat the pan with cold oil. The oil temperature should not be too high. Hold the fish tail and slide it into the oil pan along the edge of the pan. Gently shake the pan to prevent the fish skin from sticking to the bottom of the pan. . Fry until it changes color slightly, then turn over and continue frying until it changes color. Then stir-fry the onion, ginger and garlic segments briefly, then add stock to cover the fish body. If there is no broth, you can add half a bottle of beer and an appropriate amount of water, and then add an appropriate amount of salt to taste.

3. Bring to a boil over high heat, then medium heat for about 10 minutes, add garlic sprouts, cover the pot and simmer for 1 minute, then remove from the pot.

4. After taking it out of the pot, sprinkle with coriander and pour the soup over the fish. If the fish is dipped in some soup when eating, it will taste great.