Main Ingredients

Wuchang fish a

Supplements

Lao Soy Sauce moderate amount of steamed fish soy sauce moderate amount

Moderate amount of cooking wine moderate amount of sugar moderate amount

Ginger moderate amount Garlic moderate amount

Scallion moderate amount of dried red pepper moderate amount

Black pepper moderate amount

Braised Wuchang fish practice steps

1.? Kill the fish cleaned in the fish body with a knife cut mesh.

2.? Pour oil in the pot and put onion, ginger, garlic and red pepper into the explosion.

3. Pour in about two tablespoons of soy sauce.

4.? Then pour in two bowls of water.

5.? Bring the soup to a boil over high heat.

6.? Put in the cleaned woochang fish.

7.? Pour in a little sugar.

8.? Pour in a little cooking wine when the fish is boiling.

9.? Cover and medium heat will be soup dry (do not need to be too dry, leave some soup with fish soup soak rice is also very tasty).

10. Add a little soy sauce before serving.

11. Then add a pinch of salt to taste, and sprinkle with black pepper before serving.

Tips

1. with a knife in the fish body mesh line does not need to be very deep, this is so that the fish better flavor, and fish in the cooking of the fish skin is more likely to shrink not easy to fall off the skin

2. put a little sugar can make the fish flavor is easier to play out,

3. burning fish fire is not too fast, there is an old saying that "thousands of rolls of tofu million rolls of fish". tofu million rolling fish", meaning that the time to burn the fish to be a little longer fish is more delicious,