Braised Wuchang Fish Bream

Name: Braised Wuchang Fish Bream
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: A Wuchang fish; Some Thousand sheets; 3 cloves garlic; Some oil; a little salt; a little ginger; 3 pcs Hot pepper; a little pepper; 20g Sugar; 2 tablespoons Doubanjiang; 4 tablespoons Soy sauce; 1 tablespoon Vinegar; 4 pieces shallot

by It keeps raining outside the window

4.9 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

4

After making the fish for many years, the taste has finally stabilized, and it is no longer delicious by randomness.

Braised Wuchang Fish Bream

1. Cut the fish a few times, marinate it with a spoonful of salt, and dry the surface. Heat the oil and add half a teaspoon of salt, then fry the fish on a low fire. Do not move the fish while frying. Just keep the pan in the direction of the pan. Fry until golden and then turn it over and fry.

2. Smell

3. Stir fragrant

4. Two spoons

5. The sauce is poured onto the surface

6. Just submerged the fish, the big fire boiled, turn to low fire

7. add a bit

8. Next point

9. Don't collect it dry, save some juice as a dip

10. Thousands of bases before putting the fish

11. Sprinkle some chopped green onion over the soup.

Tips:
Increase the amount of hot peppers that like spicy peppers.
The bean paste is very salty, don't add any more salt.
The vinegar is less and not too much, it will not taste sour.
Ginger, pepper and pepper, cooking wine, and vinegar can all be removed, so ginger pepper and pepper can be added or not.