Braised Wuchang Fish
1.
Collection of ingredients.
2.
Prepare the ingredients: cut the shallots into sections, slice ginger, cut onions, and cut green onions into sections. Prepare bowl of juice: 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, 3 grams of salt, a little white sugar, and stir well.
3.
Basic treatment of Wuchang fish: clean the gills, remove the black membrane of the abdomen, and remove the spine fascia to wash away the blood. Rinse the fish and put a knife on it to make it easier to taste. ❥Attention: The five major causes of fishy: fish gills, black membranes on the abdomen, blood on the spine, fish scales, and mucus on the fish body. In the basic treatment, it must be treated thoroughly.
4.
Marinate Wuchang fish: 1 tablespoon of cooking wine, 1 gram of salt, shallots, ginger slices and onion pieces. Grab evenly and marinate for 20 minutes.
5.
Requirement for frying fish without breaking: a pot is good, not sticky. Second, the fish is dry and not wet. After the Wuchang fish has been marinated, wipe off the moisture with kitchen paper.
6.
Put an appropriate amount of peanut oil in the wok, and fry the fish until golden on both sides.
7.
Fry golden brown on both sides, take out and set aside.
8.
Using the oil in the bottom of the pot, saute the shallots, garlic, dried chili, star anise and pepper.
9.
Pour the juice into a bowl and bring to a boil.
10.
Put the fish in.
11.
Add in the boiling water without fish and bring to a boil.
12.
Turn to low heat, cover and simmer for 30 minutes.
13.
Pick out the scallion and ginger slices, turn on high heat to collect the juice.
14.
In the process of collecting the juice, use a soup spoon to pour the soup on the fish and repeat. There is a pot of soup left in the bottom of the pot, turn off the heat, the deliciousness is complete.
15.
Finished picture.
16.
Finished picture.
17.
Finished picture.
Tips:
1. The basic deodorization of fish should be done thoroughly.
2. When frying fish, don't rush to turn the fish after the fish is out of the pot. You must wait until the shape and color are finished before turning. The fish is easy to be broken if it is turned too early.
3. The boiling water must be added to the pot. Adding cold water will cause the fish protein to solidify quickly and it is difficult to release the umami taste.
4. Use of firepower: frying fish-low fire, braising fish-low fire, collecting juice-high fire.
5. Add a little sugar to the bowl of juice, it will not taste sweet, you can improve freshness.
6. At the final stage of collecting the juice, the fish is very crispy and easy to break when turned. Therefore, we chose not to turn the body of the fish, and use a spoon to continuously pour the soup on the fish, which not only tastes but also enhances the color.
7. The bones of Wuchang fish are relatively thin, so children should be careful not to get caught by the bones when eating.
