1. After the Wuchang fish is slaughtered by the store, it is marinated with salt and cooking wine for a while, then rinsed with clean water; again, it is marinated with cooking wine, salt and ginger for a while;
2. The marinated Wuchang fish is evenly spread with water starch, and the water is absorbed with a kitchen paper towel before cooking;
3. Finely chop two vitex, millet spicy, celery stalk, ginger and garlic;
4. Chop the sauerkraut and celery leaves separately; break the dried chili into sections, strain out the chili seeds, and prepare the peppercorns;
5. Pour corn oil in a non-stick pan to heat, add Wuchang fish, and fry it over medium-to-small heat;
6. Fry the fish on one side, turn it over and fry on the other side, cover the lid during the fry, so that the fried fish will be cooked quickly; the fried fish will be cooked and put on the plate;
7. In another oil pan, fry the Pixian bean paste;
8. Then add dried chili, Chinese pepper, sauerkraut, and stir-fry on high heat to create a fragrance;
9.
Add appropriate amount of water, mix in soy sauce, vinegar, and fine sugar;
10. Put in the minced ginger and garlic, close the lid, bring to a high heat and turn to medium heat;
11. Add celery stalks, two vitex stalks, and millet spicy, and continue to cook for a few minutes; after the soup is flavorful, add water starch, quickly stir evenly, then add celery leaves, and mix well;
12. Pour the soup on the Wuchang fish, and the 【Pouring Wuchang Fish】is ready.
Tips:1. The seasoning can be adjusted according to personal taste;
2. When frying fish, use kitchen paper towels to soak up the water before cooking; this will prevent the fish from breaking;
3. Scattered gourmet life (scattered gourmet), original author of the gourmet column. Follow me, I will share more simple recipes for food with you! If you like it, please forward it, your forwarding is very important to me!
