Braised Wuchang Fish

Overview

There are old fish on the top and small ones on the bottom. The fish is indispensable every week. It has a strong taste and is good for dining with friends. Wuchang fish is warm in nature and sweet in taste. It has the effects of tonifying deficiency, nourishing the spleen, nourishing blood, dispelling wind and strengthening the stomach. It has the effects of regulating internal organs, appetizing and strengthening the spleen, increasing appetite, and can inhibit the occurrence of anemia, hypoglycemia, hypertension, arteriosclerosis and other diseases. For the sake of convenience, Pig Mom uses a small spoon for eating as a measuring device. You can just use the small spoon you use at home

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• autumn recipes
• dinner
• cooking wine
• garlic
• light soy sauce
• onions
• pixian douban
• rice vinegar
• sugar
• wuchang fish
• ginger
• sesame oil

Ingredients

Steps

1. 1 I buy Wuchang fish live, and the fish seller at the market cleans it up. Then I can wash it at home and use it. I change the knife to a 2-finger-wide diagonal knife. The oblique knife means a little slice.

   

2. 2 tablespoon watercress, appropriate amount of onion, ginger and garlic

   

3. 3 The black film in the belly of the fish and the blood-like substance under the fish float (that substance is where the dirty substances metabolized by the fish are stored) must be removed

   

4. 4 Let dry for a while. Place dry noodles on both sides

   

5. 5 Heat 70% of the oil and add some minced ginger to prevent it from sticking to the pan

   

6. 6 Fry the fish until both sides are golden and serve it out (shake it before putting it in the pot and don’t use too much floating surface)

   

7. 7 Heat 70% of the base oil, add onions, ginger, garlic, and bean paste (1 tablespoon) and stir-fry until fragrant.

   

8. 8 Add the fried fish, followed by: cooking wine (1 tablespoon), rice vinegar (4 tablespoons), light soy sauce (1 tablespoon), sugar (2 tablespoons), cover and simmer for 1 minute.

   

9. 9 Pour in hot water and salt, just enough to cover half of the fish body. After the fire comes to a boil, turn to medium heat and cook for about 20 minutes.

   

10. 10 After the soup has thickened, turn off the heat (the soup will be thick). After the soup is collected, add a few drops of sesame oil, cover it and simmer again, so that the soup can be better absorbed into the fish body

    

11. 11 Delicious on the table