Braised Wuchang Fish(mi zhi hong shao wu chang yu )

Braised Wuchang Fish

Introduction:

"The famous braised Wuchang fish is similar, but how to make it the best? Now I'm going to teach you the best way to eat Wuchang fish in brown sauce: (my husband and friends praise this delicious dish every time they eat it, hehe ~ I'm embarrassed.)

Production steps:

Step 1: remove the scales, viscera and gills of the fish, especially the black membrane in the stomach. I left the fish bubbles.

Step 2: tilt the fish at an angle of 45 degrees to make a flower knife on both sides of the fish, so as to make the fish fresh, beautiful and tasty.

Step 3: marinate fish: put salt on the fish and marinate for 10 minutes to make the fish taste well.

Step 4: in the process of pickling, cut ginger into shreds, cut garlic into slices, cut green onion into small sections, cut colored pepper into strips, and mix the oil consumption water and starch juice for standby.

Step 5: cut off the tail of the fish to prevent it from sticking to the pan, so that the fish will look good.

Step 6: fry fish: first heat the pan and then pour in the oil, so that the fried fish will not stick to the pan; after the fish is put in, don't move it, let the fish fry for a while and then turn it over, otherwise the skin will fall and the fried fish will not look good.

Step 7: fry both sides of the fish, add onion, ginger and garlic, proper amount of cooking wine, color the soy sauce, add some sugar to make it more delicious, then cover the pot and simmer for 1 minute.

Step 8: lift the lid after 1 minute, add some hot water and refined salt to the pot, pour the soup on the fish, cover the pot and simmer for another minute to make it more delicious.

Step 9: 1 minute later, lift the lid, put the color pepper in, add some chicken essence, and then simmer for 1 minute to make the fresh and sweet taste of color pepper fully into the fish juice.

Step 10: next, open the lid of the pot, pour the oil consuming water and starch into it, and remember not to cover the pot at this time. Medium heat will make it taste better.

Step 11: when the soup is put away, you can start the pan and fill the plate. Pay attention to leave a little bit. When the plate is filled, pour the soup on the fish, so that the taste is better.
A golden color, fish smell overflowing, fish charred, tender, delicate without spines, soup is very fragrant, light and crisp, is the braised Wuchang Fish extremely delicious?!

Materials required:

Wuchangyu: 500g

Color pepper: 100g

Ginger: 30g

Garlic: 30g

Scallion: 30g

Sugar: 20g

Fuel consumption: 30g

Cooking wine: 20g

Old style: 50g

Oil: 20g

Refined salt: 50g

Chicken essence: 30g

Note: Wuchang fish is rich in high-quality protein, unsaturated fatty acid, vitamin D and other substances, with high nutritional value; it is warm in nature and sweet in taste; it has the effects of tonifying deficiency, tonifying spleen, nourishing blood, dispelling wind and strengthening stomach; it can prevent anemia, hypoglycemia, hypertension, arteriosclerosis and other diseases.

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mi Zhi Hong Shao Wu Chang Yu