1. Wash the Wuchang fish and control water, pour the cooking wine, salt, ginger and spring onions, and marinate for 20 minutes
2. Put the pot on the fire, heat the pot to cool and fry until golden on both sides
3. Put the pot on the fire, pour in vegetable oil, and saute the ginger, spring onion, red pepper. A little white sugar and vinegar to remove the fishy smell. Add salt and light soy oyster sauce. A little boiling water. Let's have some tomato juice. The color is good. Put the fried fish in the broth and simmer for 10 minutes
4. Just wait until the soup is right
Tips:The smell of fish is overflowing, the fish meat is fresh and tender, fine and without thorns, and the original flavor. The stewed fish must have a little sugar and vinegar. There is no fishy smell or peculiar smell in the fish meat. The taste is absolutely delicious...
