Special braised Wuchang fish
The famous braised Wuchang fish is similar in recipe, but how to make it the best? Now let me teach you the best way to braise Wuchang fish: (My husband and friends praise this delicious dish every time they eat it, haha ~ I am embarrassed)
Recipe Recommendations
- Wuchang fish 500g
- color pepper 100g
- Jiang 30g
- garlic 30g
- green onions 30g
- sugar 20g
- oyster sauce 30g
- cooking wine 20g
- soy sauce 50g
- oil 20g
- refined salt 50g
- chicken essence 30g
- starch appropriate amount
- salty and fresh
- burn
- half an hour
- senior
Steps for Special braised Wuchang fish
1
Remove the scales, internal organs, and gills, especially to clean the black membrane in the stomach. I left fish bubbles.
2
Tilt the fish at an angle of 45 degrees and apply a flower knife on both sides to make the fish fresh, beautiful and delicious.
3
Pickling fish: Spread salt on the fish at the knife and marinate for 10 minutes to fully taste the fish.
4
During the curing process, shred the ginger, slice the garlic, cut the green onions into small pieces, cut the colored peppers obliquely into strips, and mix the oil-consuming starch juice for later use.
5
Cut off the fish tail to prevent it from sticking to the pan, so that the fried fish will look good.
6
Frying fish: Heat the pan first and then pour in the oil so that the fried fish will not stick to the pan; leave the fish behind after putting it in, let the fish fry for a while and then flip, otherwise the fish skin will fall off and the fried fish will not look good either.
7
After frying both sides of the fish, add green onions, ginger and garlic, appropriate amount of cooking wine, color the soy sauce, add some sugar to make it more delicious, then cover the pot and simmer for 1 minute.
8
After 1 minute, lift the lid, add some hot water and refined salt to the pan, pour the soup on the fish, cover the lid and simmer for another 1 minute to make it more delicious.
9
After 1 minute, lift the lid and put the colored peppers in, add some chicken essence, and simmer for another minute to fully integrate the fresh sweetness of the colored peppers into the fish sauce.
10
Then open the lid and pour in the oil-consuming starch. Remember to leave the lid open at this time. Medium heat makes it better to collect juice and taste.
11
When the soup is collected, open the pot and serve. Pay attention to leaving a little bit of the soup and pour the soup on the fish to make the taste better. Isn't it extremely delicious to make a braised Wuchang fish that is golden in color and overflowing with fish aroma? The fish meat is tender and tender on the outside, delicate without thorns, and the soup is extremely fragrant?!Special braised Wuchang fish Make Tips
Wuchang fish is rich in high-quality protein, unsaturated fatty acids, vitamin D, and other substances, possessing high nutritional value. It is warm in nature and sweet in taste, with the efficacy of tonifying deficiency, benefiting the spleen, nourishing the blood, dispelling wind, and strengthening the stomach. It can help prevent diseases such as anemia, hypoglycemia, hypertension, and arteriosclerosis.