Spicy Wuchang Fish

Name: Spicy Wuchang Fish
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Wuchang fish; 20g Chopped pepper; 20ml Cooking Wine; 30g Ginger onion garlic; 5g salt; 40g Doubanjiang; 20ml Soy sauce; 3g pepper; 20g Chives

by Lin Binger

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

"Only drink Changsha water and eat Wuchang fish." A poem by Chairman Mao made Wuchang fish produced in Hubei famous. Although I am from Hubei, I seldom eat this fish in my hometown and may not be close. Plain, so the probability of eating fish is not very high. The most eaten is grass carp. When we come to the north, this kind of farmed fish is more common, and the size of this fish is also small, which is very suitable for our family’s consumption. It’s possible to finish it, so it’s easy to clean up. Although Wuchang fish is very suitable for steaming, in our family with heavy taste, braised braised seems more suitable for us

Ingredients

Spicy Wuchang Fish

1. After the Wuchang fish is cleaned, cut three times on the body, stuff the green onion and ginger into the belly of the fish and the slit of the knife, add salt and cooking wine to marinate for half an hour, remove the ginger and garlic, and absorb the water on the fish with a napkin Fry the fish in hot oil until golden on both sides

2. Saute the pepper, minced ginger garlic and bean paste in hot oil, add chopped pepper and stir fry, add appropriate amount of water to boil

3. Add the fried Wuchang fish and cook, add light soy sauce, add cooking wine and cook until the water is dry, then sprinkle with chopped green onion.

Tips:
1. The fish is marinated with salt, and there is also salt in the bean paste, so it is not necessary to add salt after adding the soup
2. When the fish is simmered for a while, it will be easier to taste