Pan-fried Wuchang Fish
by Cold water duckweed
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Wuchang fish back cut flower knife.
2. Prepare green onion, ginger and garlic.
3. Prepare green cauliflower.
4. Prepare colored peppers.
5. Pat some dry flour on the back of the fish.
6. Heat the pot, wipe the bottom of the pot with fresh ginger, and then pour the oil.
7. Fry the fish over medium-low heat.
8. Fry until golden brown, turn over and continue frying.
9. Fried fish is better if it is fried old.
10. Put the fried onion, ginger and garlic in a separate oil pan.
11. Put the green onion, ginger and garlic on one side, and fry the Pixian watercress on the other side.
12. Stir-fry the condiments and add the fish, light soy sauce, cooking wine, sugar, vinegar and a little water, cover and simmer for 1 to 2 minutes.
13. Turn the fish over and fry for a while.
14. Sprinkle with bell peppers and remaining green onion leaves.
15. Finished picture.
