Braised Wuchang Fish with Edamame

Name: Braised Wuchang Fish with Edamame
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Wuchang fish; 50g Edamame; 3s Shiitake Mushrooms; 2 pcs Red pepper; 5g ginger; 10g garlic; 3 pieces parsley; 2 pieces Chives; 10g Doubanjiang; 10g Soy sauce; 30ml Cooking Wine; 1g pepper; 2g Refined salt; 5ml Balsamic vinegar; 30ml Cooking oil

by Happy elf a

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Speaking of Hubei, everyone would definitely think of Wuchang fish. It is precisely because the elves are natives of Hubei who are very familiar with it. They never forget to buy a Wuchang fish and go home to relieve their greed. No, today I will introduce to you how to eat Wuchang fish: Wuchang fish with edamame and rice. Wuchang fish is warm in nature and sweet in taste. It has the functions of nourishing the stomach, nourishing blood, nourishing the brain, nourishing intelligence, and invigorating deficiency. It is suitable for almost all people to eat. Edamame has a particularly high fiber content, which is higher than that of celery, which can well promote the intestines and stomach. Digestion, like sedentary office workers and students, can eat more edamame appropriately to prevent constipation. It is worth mentioning that edamame also contains a large amount of lecithin. For school-age children, eating more edamame can promote the development of the human brain and improve memory.

Braised Wuchang Fish with Edamame

1. Prepare a freshly slaughtered Wuchang fish.

Braised Wuchang Fish with Edamame recipe

2. After cleaning, use a knife on both sides, spread cooking wine, pepper, sprinkle with ginger, and marinate for about 10 minutes.

3. Prepare all kinds of side dishes.

4. Peel edamame, slice shiitake mushrooms, slice red pepper, mince coriander and chives; slice ginger and garlic.

5. Boil the water in the wok, pour the oil and heat to 70% heat, sprinkle in salt and marinate the fish, and fry on medium and low heat until golden brown on both sides.

6. Add the ginger and garlic slices, and then pour the cooking wine along the side of the pot to further remove the smell.

7. Add soy bean paste and bean paste.

8. Add the right amount of hot water and bring the soup to a boil.

9. Simmer for about 3 minutes, add edamame and shiitake mushrooms.

10. Then simmer for another 5 minutes. During the cooking process, pour more soup on the fish, or turn it over, and then sprinkle with red pepper cubes.

11. Pour in the balsamic vinegar to remove the fishy smell.

12. Finally, sprinkle in the chopped cilantro and chives, collect the juice over high heat, and cook.

Tips:
1: Don't be impatient when frying fish. One is that the oil temperature should be high, and the other is not to turn over frequently, so that the fish skin will not break.
2: This dish of grilled fish is not spicy, and it is also suitable for children who can't eat chili.