Dry Roasted Wuchang Fish

Name: Dry Roasted Wuchang Fish
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Wuchang fish; 50g pork; 20g Salad oil; 1 tablespoon Pepper oil; 3 slices ginger; 5 cloves garlic; 3 pcs Hot pepper; 1/2 spoon Soy sauce; 1 tablespoon Vinegar; 2g White sesame; 1 tablespoon Cooking Wine; 5 pieces Shallots

by You see the smoke

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Many years ago when I was still in school, I ate dry roasted Wuchang fish in a small restaurant, and the taste has always been memorable. Although my family also marinates cured fish, generally pickled grass fish and carp are steamed. After consulting n masters, I finally learned this roasted fish. The more authentic way is to use pork belly. If there is no pork belly at home, you can only use fatty pork instead, but it's not bad.

Dry Roasted Wuchang Fish

1. A half-dried Lav Chang fish

2. All the ingredients are washed and cut and set aside

3. Put an appropriate amount of salad oil in the pan, and stir-fry the fat in the pan

4. Stir the fat in the oil and fry the cured fish until both sides are browned

5. Add hot peppers, garlic and ginger and fry for 5 seconds

6. Add cooking wine, pepper oil, light soy sauce, dark soy sauce, vinegar, stir fry for 2 seconds, add water and cook as shown in the figure

7. Pick up the pot, put it on a plate, sprinkle with sesame seeds and chopped green onions

Tips:
1. If you don't have pepper oil, you can add a little peppercorn when frying ginger and garlic. I have already put peppercorn when marinating my cured fish, so just add a little pepper oil;
2. Cured fish is a pickled product, so you can't eat more at one time.