Braised Wuchang Fish
1.
Wash the fish with three knives on each side to make it easier to taste. (Don't draw too deep, avoid breaking when frying)
2.
Cut the green onion, ginger, garlic and set aside
3.
Pick up the pan and heat the oil, lift the fish from the tail and slide it into the pan (so that it will not be splashed by the oil)
4.
Fry for three minutes and then turn over and fry for three minutes (I like to fry for a longer time and feel less fishy)
5.
You can adjust the juice when frying the fish, (I am lazy, just use the fish plate to adjust it.)
6.
Salt, oyster sauce, light soy sauce, dark soy sauce, cooking wine, half of the green onion, ginger and garlic, add water (the amount of seasoning is added according to personal taste)
7.
Put the other half of the green onion, ginger, garlic on the side of the fish and sauté. (You can also fish out the fried fish first)
8.
Pour in the adjusted juice, (I only flipped the noodles once when I fried the fish, and I just poured the juice on the second side without flipping)
9.
After pouring the juice, use the spatula to move the fish a little to avoid sticking the fish, because I didn’t turn it over just now
10.
Put the lid on and burn for 5 minutes (the time depends on the water condition), turn it down, continue burning
11.
Boil until the water is almost dry, as shown in the picture, sprinkle onion tails,
12.
Take out the pot and serve on the plate.
13.
Enjoy slowly
Tips:
1. Buying a good fish can let them kill the fish, and just go home and wash it. 2. Frying fish must be heated in oil and high heat, so that it will not stick to the pan. 3. If you like spicy food, you can also set aside Lao Gan Ma, it tastes very good. 4. This method is suitable for all kinds of fish braised. 5. In the end, you can add seasonings according to your personal taste, but I like it slightly.
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