Wuchang fish:1;

Onion: 2 segments; ? Ginger: 1 small piece; ? Garlic: 7 petals; ? Octagonal: 3; ? Salad oil: appropriate amount; ? Zanthoxylum bungeanum: appropriate amount; ? Soy sauce: appropriate amount; ? Salt: appropriate amount; ? White sugar: right amount; ? Cooking wine: appropriate amount; ? Coriander: a little;

Braised Wuchang fish

1

Wuchang fish is washed, scales and gills are removed, and the surface of the fish becomes a diamond-shaped block.

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2

Cut onion into large sections, slice ginger, and keep coriander leaves.

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three

Heat the pan, put the oil in, add the fish when the oil is hot, and fry until both sides are golden.

four

Put a little oil in the pot, add onion, ginger, garlic and pepper and stir-fry until fragrant.

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five

Add fish and enough water, pour in soy sauce, vinegar and cooking wine.

six

Add salt and sugar when the fire boils.

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seven

Turn down the heat and stew for 30 minutes.

eight

Open the fire slightly, collect the juice, sprinkle with fragrant leaves and serve.

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