How to make stewed wuchang fish

Ingredients

Main Ingredients

Wuchang Fish

800g

Nan Tofu

500g

Accessories

Oil

Moderate

Salt

Moderate

Pepper

Moderate

Ginger

Steps

Moderate

Steps

1. Scale and gut the live fish

2. Heat the oil in a non-stick sauté pan and add the Wuchang fish.

3. Fry until golden brown on both sides

4. Add hot water directly to the pan, submerging the amount of water in the fish.

5. Add ginger slices

6. Bring to boil on high heat and convert crockpot.

7. Cut the southern tofu into large elephant-eye chunks and add them to the fish stock to simmer together.

8. Keep the heat on medium-low and cook until the fish soup is white and fragrant, about half an hour.

9. Add salt and pepper to taste.

10. stewed wuchang fish is ready

Tips

1, non-stick pan less oil frying fish.

2. Heating water is the key to stewing white soup.