1. After cleaning the Wuchang fish, cut a few knives on both sides, smear with salt, dark soy sauce, soy sauce, cooking wine, and stuffed green onion, ginger and garlic into the belly of the fish. Spread the beaten eggs evenly on the fish body and marinate for 30 minutes.
2. Wash Hong Kong, soak in warm water. Note ⚠️ The water used to soak the mushrooms must be kept. Wash the sharp peppers and cut into shreds for later use. Wash coriander and set aside.
3. Add a small amount of dark soy sauce, a small amount of soy sauce, a small amount of tomato sauce, a small amount of oyster sauce, a small amount of Pixian bean paste, appropriate amount of sugar, appropriate amount of vinegar, and appropriate amount of cooking wine.
4. Pour a proper amount of oil into the pot, add the pepper, fry until the color changes, and remove; add onion, ginger, garlic, and chili, and cook in the pot.
5. Fry the fish on both sides to make golden brown, try not to turn the fish body during the process, to ensure the integrity of the fish.
6. Pour in the prepared soup and shiitake mushrooms so that the soup covers the body of the fish. On medium heat, cover the lid and keep stuffing for 10 minutes; turn over the fish and keep stuffing for another 10 minutes. Add the shredded peppers, chicken essence, and turn to high heat. Add the right amount of chicken essence and collect the juice.
7. Sprinkle in the right amount of coriander and chopped green onion, and you're done~
Tips:Remember to put less salt to ensure the freshness of the fish~
