Braised Wuchang Fish
by Elk Fawn 233
Favorite
Difficulty
Easy
Time
1h
Serving
2
Braised Wuchang Fish
1. Wash the fish, cut a few knives on the fish body to taste it, put salt on the fish body, remove the fishy amount of cooking wine, and marinate for at least 20 minutes (I am afraid of the fishy smell, so I marinated for about 35 minutes)
2. Prepare shredded ginger, garlic, and green garlic, wash and cut and set aside (if you like spicy food, you can add a moderate amount of chili to make it more fragrant)
3. Wash the marinated fish with kitchen paper towels to clean the excess water, pour oil in the hot pan, and fry the fish until golden on both sides.
4. Fry the golden brown on both sides and remove the oil control (fry over medium heat)
5. Saute the prepared ginger, garlic, and green garlic in a hot pot
6. Pour in soy sauce, dark soy sauce, appropriate amount of water, chicken essence and a small half spoon of sugar to make a juice
7. Boil the fish in the pot with the soup, and bring to a boil to collect the juice
8. Collect the juice on a plate, and out of the pot
