Wuchang fish with double pepper
Ingredients: bean paste,soy sauce,chicken essence,salt,green pepper,Wuchang fish,white sugar,cooking wine,balsamic vinegar,Jiang,garlic,oil,white pepper
Recipe Recommendations
- Wuchang fish appropriate amount
- green pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- white pepper appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- chicken essence appropriate amount
- oil appropriate amount
- bean paste appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Wuchang fish with double pepper
1
Prepare the materials.
2
Cut shredded ginger, garlic slices, and green and red peppers into small pieces with scissors.
3
After slaughtering the fish, clean it up, tilt the cut knife on the fish body, add shredded ginger, a little salt, cooking wine, and white pepper, and marinate for about 10 minutes.
4
Pour a little oil into the pan and fry the marinated fish until.
5
After frying one side, turn over and fry the other side. (Remember to gently turn it over)
6
Leave the remaining oil and saute the shredded ginger and garlic slices until fragrant.
7
Add the fried fish.
8
Add small teaspoon of salt, half a teaspoon of sugar, 1 teaspoon of cooking wine, small teaspoon of balsamic vinegar, white pepper powder, a little bean paste, half a teaspoon of soy sauce, and half a bowl of boiling water.
9
Cover the lid and heat to medium for about 5 minutes. (Remember to open the lid and pour the soup on the fish halfway through)
10
After the soup thickens, sprinkle with a little chicken essence, green and red peppers, and simmer over low heat to serve.
11
A very home-cooked fish is ready!
12
Grab a piece with chopsticks and try it!