Wuchang fish with chili sauce for novices(shi he xin shou yan ke de hai xian cai chi jiao wu chang yu )

Wuchang fish with chili sauce for novices

Introduction:

"This dish is very simple and has a unique flavor. The fish is delicate and tastes good. The finished dish is also very good. It's very suitable for novices in the kitchen to bluff people, especially the daughter-in-law who has just passed the door. It's also good for her husband's family to show off occasionally. A few days ago, I was invited to attend our food Salon of Liaoshen Evening News, and I made this fish. It's still very popular. You may as well try it. Wuchang fish is commonly known as Megalobrama amblycephala and bream. According to Wuchang county annals, bream, also known as shrunken bream, is one of the best bream producers in the world. It's a place where the water is whirling and the deep pool is bottomless. It's got by fishermen. It's not only delicious, but also better than other places. " At the same time, to "white scales and abdominal no black membrane really." It is a rare freshwater fish dish. In modern times, Chairman Mao's words "only drink Changsha water, but also eat wuchangyu" make wuchangyu more famous

Production steps:

Step 1: take a group photo of all the materials.

Step 2: remove the scales and internal organs of the fish, and then cut the fish with oblique knife method. Do not cut it off, so as to taste.

Step 3: heat the vegetable oil in the pan, dry the water on the fish with a paper towel and put it into the pan.

Step 4: fry the fish over low heat until golden on both sides and cooked thoroughly.

Step 5: put it into the plate for later use.

Step 6: pour 2 tbsp oil into the pan, add onion, ginger, garlic and red pepper, and saute until fragrant.

Step 7: cook the cooking wine.

Step 8: add the Douchi.

Step 9: pour in the steamed fish sauce.

Step 10: add water.

Step 11: boil and turn off the heat.

Step 12: pour the cooked chili sauce on the fried Wuchang fish, then sprinkle with coriander powder.

Materials required:

Fresh Wuchang fish: 1 (about 600g)

Red pepper: 1 tablespoon

Coriander powder: appropriate amount

Onion, ginger and minced garlic: 1 tbsp, 1 tbsp each

Water: 3 tbsp

Soy sauce: right amount

Douchi: 1 tablespoon

Steamed fish and soy sauce: 5 tbsp

Cooking wine: 1 tablespoon

Note: it is best to fry fish in a non stick pan, which can ensure the integrity and beauty of fish shape. Before frying fish, be sure to wipe dry water to avoid splashing oil. If there is no non stick pot, before frying the fish, give the fish a thin layer of dry flour to prevent sticking pot.

Production difficulty: ordinary

Technology: decocting

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Shi He Xin Shou Yan Ke De Hai Xian Cai Chi Jiao Wu Chang Yu