1. Wuchang fish cleaned up
2. Make a few strokes on both sides
3. Heat the oil in the wok and fry the fish until both sides are slightly charred, then remove
4. Drain the oil and set aside
5. Leave a little oil in the wok and add the green onion and ginger until fragrant
6. Then put in a handful of fresh Chinese pepper leaves and fry them to create a fragrance
7. Add braised soy sauce, light soy sauce, a little water and boil, add appropriate amount of salt and sugar to taste
8. Put the Wuchang fish to a boil on high heat, then turn to low heat and simmer for a while
9. In the middle of the process, use a spoon to scoop up the soup and pour it over the fish to taste. When the soup dries, add a little chicken essence to improve the taste (not necessary)
10. Into the plate
11. Put fresh pepper leaves on the fish, put the oil in the wok and heat it up and use a spoon to pour it on the fish.
