Braised Wuchang Fish
Overview
Naturally, fish is indispensable for New Year's Eve dinner. Not only is it delicious, but it also has the good fortune of having more than enough every year. This time Hua'er brings you a dish of braised Wuchang fish, which is tender and plump. It is the best choice for New Year's Eve dinner.
Tags
Ingredients
Steps
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Remove the scales, gills and internal organs of Wuchang fish and wash them. When picking up fish, especially the black membrane in the belly of the fish, be sure to remove it, otherwise the fishy smell will be strong.
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Cut a diamond shape on the surface of the fish, cut the green onion into sections, slice the ginger, and slice 4-5 cloves of garlic and set aside
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Now start frying the fish, grease the pan with ginger for a week so that the fish does not stick to the pan. Add a little more oil. When the oil is warm, add the fish and fry over low heat until golden brown on both sides.
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Only a little oil is left in the pot. Add the Sichuan peppercorns and sauté over medium heat until fragrant. When the Sichuan peppercorns are fragrant, filter out the Sichuan peppercorns and leave the base oil to stir-fry the seasonings.
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Add the green onions, ginger slices, and garlic slices, and sauté the aniseed until fragrant. Then add some Pixian bean paste and stir-fry the red oil. Use the dry bean paste for this, and the fish will be particularly fragrant.
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Add the fish, add enough warm water to cover the fish, then pour in soy sauce, vinegar, and cooking wine. After the fire boils, add salt and a little sugar, turn to low heat, and it will take about 10 minutes. If you like chili peppers, you can add a few dried chili peppers.
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When braised fish, the fish is already quite rotten. Do not turn the fish over in the middle. When it is about to cook for the last minute, use a spoon to pour the soup onto the fish. After serving, sprinkle chopped chives and coriander on the surface.
