Braised Wuchang Fish(hong shao wu chang yu )

Braised Wuchang Fish

Introduction:

"My husband is on a business trip. It's smart for children to eat more fish, so they decide to make a fish for their son. Ha ha! Then I made a pot of dumplings. If I can't eat them, I'll put them in the refrigerator. One day next week, I don't want to cook, so it's easy. Ha ha. "

Production steps:

Step 1: wuchangyu clean up and make a cross knife

Step 2: prepare onion, ginger, garlic and other accessories

Step 3: cool the oil in a hot pan, add the prepared excipients, and stir fry the flavor

Step 4: add Wuchang fish and all seasonings

Step 5: add cold water, not fish, bring to a boil, turn to medium heat and simmer slowly for 20 minutes

Step 6: let's collect the juice, take the plate and finish

Materials required:

Wuchangyu: 1

Scallion: 1

Ginger: 1 yuan

Garlic: both ends

Zanthoxylum bungeanum: 20

Ingredients: 3

Salt: right amount

Sugar: 2 teaspoons

Old style: 2 teaspoons

Vinegar: 1 teaspoon

Pepper: small amount

Cooking wine: 1 teaspoon

Note: stewed fish to use cold water, so that the fish out of meat will be fresh and tender!

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Wu Chang Yu