Braised Wuchang Fish(hong shao wu chang yu )

Braised Wuchang Fish

Introduction:

"When I bought materials in the vegetable market, I saw a very fresh Wuchang fish, so I bought one. Hee hee, it's really fresh. I'm going to cook some porridge with rice at night."

Production steps:

Step 1: first of all, wash the fish. I asked people to kill them in the vegetable market. The blood and the black film in the fish belly must be washed clean. I emptied the fish belly and washed it, leaving the fish roe and fish bubble. Cut both sides of the knife, put salt, soy sauce, cooking wine on the fish, cut ginger into the belly, fish head, fish seam, put aside and marinate for 15 minutes.

Step 2: after marinating, put peanut oil in the iron pot and ginger slices. I like ginger slices in cold oil, so it won't scorch off, and then garlic slices. Now pour in some sugar.

Step 3: after the sugar is white, quickly put the fish in and fry on both sides. When the fish is just in the pot, it will not peel if it turns over quickly.

Step 4: after frying for a while, add vinegar and then water, almost without fish body, put salt, soy sauce, star anise and monosodium glutamate in it. Children's shoes that like to eat pepper can put pepper, cover it, burn it for 10 minutes with high fire, and then change it to medium fire for 10 minutes.

Step 5: finally thicken some starch water, the soup can be thickened, isn't it very attractive? It's delicious~

Materials required:

Wuchangyu: 500g

Star anise: 3

Soy sauce: right amount

Ginger and garlic: right amount

Cooking wine: moderate

Vinegar: right amount

Salt: right amount

Sugar: right amount

MSG: right amount

Note: we should all know the nutrition of fish, suitable for all ages. Usually you can eat more fish, but it's a reminder that when you buy fish, you must buy fresh ones.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Wu Chang Yu