Wuchang fish with soy pepper

By RaeganAbernathy

Wuchang fish with soy pepper
This dish is extremely simple to cook and has a unique flavor. The fish meat is delicate and tastes good. The appearance of the finished dish is also good. It is very suitable for newbies in the kitchen to scare people, especially the daughter-in-law who has just joined the family. Occasionally, it is also a bonus. A few days ago, I was invited to attend our [Liaoshen Evening News] food salon and made this fish. It is still very popular. You may as well try it.

Wuchang Fish is commonly known as Megalobrama amblycephala and necked bream. According to the "Wuchang County Annals", bream, or bream, also known as the necked bream, is the most common source in the world. The water is swirling here, and the pool is deep and has no bottom. The fishermen set up a fishing net and caught it. Only this net tastes delicious, but the rest is better than other places." At the same time,"those with white scales but no black membrane in the abdomen are true." It is a precious freshwater fish dish. And because of the modern saying that Chairman Mao said,"I only drank Changsha water, but also ate Wuchang fish", Wuchang fish became more famous.

Recipe Recommendations

  • red pepper powder 1 tablespoon
  • qingshui 3 tablespoons
  • soy sauce appropriate amount
  • douchi 1 tablespoon
  • steamed fish oyster sauce 5 tablespoons
  • cooking wine 1 tablespoon

Steps for Wuchang fish with soy pepper

  • Make step 0
    1
    Take a group photo of all materials.
  • Make step 1
    2
    Remove the scales and wash the internal organs of the fish, and then cut the fish a few times with an oblique knife method, without cutting it off, so as to taste it.
  • Make step 2
    3
    Pour vegetable oil into a pan and heat it, dry the water off the fish with a paper towel, and place it in the pan.
  • Make step 3
    4
    Fry the fish over low heat until golden brown on both sides and done.
  • Make step 4
    5
    Pour into a plate for later use.
  • Make step 5
    6
    Pour 2 tablespoons of oil into the pan, add green onions, ginger, minced garlic and minced red pepper and saute until fragrant.
  • Make step 6
    7
    Add cooking wine.
  • Make step 7
    8
    Add tempeh.
  • Make step 8
    9
    Pour in steamed fish soy sauce.
  • Make step 9
    10
    Add water.
  • Make step 10
    11
    Bring to a boil and turn off the heat.
  • Make step 11
    12
    Pour the cooked black pepper on the fried Wuchang fish, then sprinkle with minced coriander.

    • Wuchang fish with soy pepper Make Tips

    It is best to fry fish in a non-stick pan to ensure that the fish shape is complete and beautiful. Be sure to dry the water before frying fish to avoid splashing oil. If you don't have a non-stick pan, apply a thin layer of dry flour to the fish before frying to prevent it from sticking to the pan.

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