Braised Wuchang Fish(hong shao wu chang yu )

Braised Wuchang fish in brown sauce

Raw materials for making braised Wuchang Fish

A piece of fresh blunt snout bream (weighing about 2 jin), one or two pieces of water-borne magnolia, one or two sesame oil, one or two pieces of sugar, three pieces of cooking wine, one or two pieces of scallion, one or two pieces of cooked lard, one or two pieces of monosodium glutamate, six pieces of wet starch, one or two pieces of soy sauce and two pieces of ginger.

Processing steps of braised Wuchang Fish

Remove the scales, gills and internal organs of the fish, wash them, and draw five oblique cross knife lines on the fish. Cut the slices of Magnolia into thin slices.

Put the sesame oil in the frying pan on the high heat, fry the fish on both sides, add cooking wine, ginger, soy sauce, refined salt, scallion, Magnolia, water and so on, cook together, wait for the soup to boil, move the pan to the medium heat and cook for 10 minutes, then put the pan on the high heat and continue to cook for 3 minutes until the soup is thick, that is to say, put the fish in the pan. Put the original juice on a high heat, add monosodium glutamate and sugar, thicken with wet starch, add cooked lard, and pour it on the fish noodles.

Characteristics of braised Wuchang fish:

This dish is golden yellow in color, fat and fat. The meat is fine and waxy. It is smooth and oily, and tastes delicious.

Braised Wuchang Fish

Wuchang fish in brown sauce is a famous traditional dish, belonging to Hubei cuisine. The color is golden, fat is thick, the meat is fine and glutinous, the oil is smooth, and the taste is delicious. It is made of Wuchang fish with onion, ginger, refined salt and other accessories. It tastes delicious and suitable for all ages. It is deeply loved and respected by the public.

Wuchangyu has the effects of tonifying deficiency, tonifying spleen, nourishing blood, expelling wind and strengthening stomach. It can prevent poverty, hypoglycemia, hypertension and arteriosclerosis.

Production method

Practice 1

Raw materials: a fresh blunt snout bream (about 2 jin), one or two pieces of water hairy Yulan, one or two pieces of sesame oil, one or two pieces of sugar, three pieces of cooking wine, one or two pieces of scallion, one or two pieces of cooked lard, one or two pieces of monosodium glutamate, six pieces of wet starch, one or two pieces of soy sauce and two pieces of ginger.

Steps:

1. Remove the scales, gills and internal organs of the fish, wash them, and draw five oblique cross knife lines on the fish. Cut the slices of Magnolia into thin slices;

2. Fry the fish on both sides of the pan, add cooking wine, ginger, soy sauce, refined salt, scallion, yulanpian, water and so on, and cook together;

3. After the soup is boiling, move the pan to the medium heat for 10 minutes, and then put the pan to the high heat for another 3 minutes until the soup is thick. That is to say, put the fish in the pan. Put the original juice on a high heat, add monosodium glutamate and sugar, thicken with wet starch, add cooked lard, and pour it on the fish noodles.

Features: golden color, fat hypertrophy, fine glutinous meat, smooth, delicious taste.

Practice 2

Raw materials: Wuchang fish, scallion, garlic, ginger, soy sauce, edible oil, sugar, chicken essence, vinegar, cooking wine.

Steps:

1. Remove scales and viscera of Wuchang fish, wash and set aside;

2. Put oil in a hot pot and stir fry the scallion, garlic and ginger slices;

3. Put the Wuchang fish into the pot (to prevent the skin from cracking, wipe the water on the fish with paper before putting it in), pour in a little cooking wine, vinegar, soy sauce, sugar and chicken essence to make your own taste;

4. Turn over the fish with a spatula, cover it and simmer in the middle of the fire;

5. When the soup is collected, the pan can be opened.

Features: fish fragrance, fresh and tender fish, delicate without spines, clear soup, original flavor, light and refreshing.

Cooking skills

1. Use a knife to draw a net line on the fish, which is not very deep. This makes the fish taste better, and the skin of the fish shrinks more easily when cooking.

2. Put a little sugar can make the fish taste easier to play out.

3. There is an old saying called "thousand rolls of tofu and ten thousand rolls of fish", which means that it takes a long time to cook fish, and the fish is more delicious.

4. When frying fish, it's best to use a non stick pan. In addition, keep the skin intact. Be sure to heat the pan and add oil. Otherwise, when the pot is hot, you can put in ginger slices to wipe the bottom of the pot evenly, and you can sprinkle a little salt in the oil.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Shao Wu Chang Yu