Materials: Wuchang fish, fat pork, red chili peppers, scallions, yucca slices, cooking wine, ginger, soy sauce, sugar, monosodium glutamate, refined salt.

Practice: remove the fish scales, gills, viscera, wash, in the fish on both sides of the cross-hatched diagonal several. Use soy sauce half two coated fish body, marinate for five minutes. Fatty pork, red pepper, green onions, yucca slices, are cut into one-inch long thick wire. Frying pan on a high flame, under the sesame oil boiled to eight mature, the fish into the pan, both sides of the fried light yellow when fishing out. The original frying pan poured the remaining oil on high heat, put fat pork, red pepper, scallions, yucca slices, fried for two minutes, to the scallions emitted fragrance, and then the fish into the pot, add wine, ginger, soy sauce (half a tael), sugar, monosodium glutamate, salt, water (eight tael), simmering for three minutes. To be fish juice gradually thick, that is, move the pot on the micro-fire, cover and simmer for eight minutes, and then set on the high fire, under the lard to continue to simmer for two minutes, start the pot into the disk can be.