Wuchang fish with sauce
By ViolaHyatt
The sauce fish is tender on the outside and tender on the inside, and has a unique fragrance. The method is relatively simple. You can take about a pound of Wuchang fish (Wuchang fish is flat and easy to fry thoroughly, suitable for making sauced fish), and you can just pack it up.
Recipe Recommendations
- Wuchang fish a
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- coriander appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- rice vinegar appropriate amount
- starch appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Wuchang fish with sauce
1
Remove the scales and internal organs of Wuchang fish and wash them clean.
2
Cut the cut flower knife obliquely on both sides.
3
Spread evenly with a small amount of refined salt and cooking wine inside and outside, and marinate for 20 minutes.
4
Shred green onion and ginger, slice garlic, and minced coriander.
5
Combine sugar, rice vinegar, soy sauce, cooking wine, salt and water starch to make juice.
6
Spread a small amount of flour evenly on both sides of the marinated fish.
7
Put appropriate amount of vegetable oil in a frying pan and heat until 60%.
8
Put the fish into an oil pan, fry both sides until golden yellow, and constantly pour oil on the fish body during frying.
9
Fry both sides until golden brown and fish out.
10
Put the fried fish into a plate, and place the minced coriander and garlic slices on top of it.
11
Put a little oil in a wok and heat it up. Add green onions, ginger, garlic and shredded carrots and stir fry well.
12
Pour in the mixed bowl juice, bring to a boil, and adjust the taste.
13
Pour the juice evenly on the Wuchang fish.