Wuchang fish

Overview

1. One Wuchang fish, about 8 taels in size. Wash and marinate with salt, put some ginger slices in the belly of the fish. 30 minutes (I don’t eat fish fins, so I chopped them off) 2. Heat the bottom of the pot, add a little salt, throw the fish into the pot, and fry slowly until it turns yellow (the skin just breaks away from the fish meat) 3. After the fish is cooked, remove from the pot and put on a plate 2. Cut the tomatoes into small pieces, stir-fry in the pot, add water, cook until it becomes a paste, add onions, garlic, seasonings, and finally pour the soup onto the surface of the fish

Tags

• private kitchen
• garlic
• oil
• onions
• sauce
• vinegar
• wuchang fish
• ginger
• salt
• tomatoes

Ingredients

Steps

1. 1 A piece of fish, salted for half an hour, add some ginger slices

   

2. 2 Place in a hot pan and fry the fish on both sides until the skin and flesh separate

   

3. 3 After the fish is fried, make tomato juice and drizzle it in the morning

   

4. 4 Original image, no PS. For your reference