Braised Wuchang Fish

Name: Braised Wuchang Fish
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: A Wuchang fish; Some Green onion ginger garlic; A tablespoon Soy sauce; 1 spoon Cooking Wine; 1 spoon Soft white sugar; A teaspoon Vinegar; A teaspoon Thirteen incense; A teaspoon Chicken Bouillon Powder; a little bit starch; A teaspoon Pixian Doubanjiang

by Alice Alice Xiaoxu

5.0 (1)

Favorite

4

Difficulty

Normal

Time

1h

Serving

3

It’s been a long time since I uploaded a recipe. Recently, I bought fresh Wuchang fish from the supermarket. It was very good, and it was delicious. There is no plate, or it looks better.

Braised Wuchang Fish

1. After the Wuchang fish is processed, wash it and draw a cross flower for a better taste.

2. Cut the green onion, ginger and garlic a little more, and prepare the bean paste

3. Heat oil in a pan, fry the fish, and fry on both sides until golden brown.

4. Braised soup, dark soy sauce, appropriate amount of cooking wine, a little bit of vinegar, add white sugar, thirteen spices, chicken essence, and stir well. For heavy mouthfuls, add a little more salt.

5. After frying the fish on both sides, add green onion, ginger and garlic until fragrant.

6. Pour the prepared soup into the pot, cook for a while, add starch to make the soup thick. Simmer slowly over medium heat and collect most of the soup.