Roast Wuchang Fish
By EllieHintz
In terms of health preservation, it is better to eat one with four legs than to eat one with two legs, and it is better to eat one with no legs than to eat one with two legs. Fish, just not retired, is rich in nutrients.
Recipe Recommendations
- Wuchang fish a
- soy sauce appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- onion appropriate amount
- aniseed appropriate amount
- white sugar appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- slightly spicy
- burn
- an hour
- ordinary
Steps for Roast Wuchang Fish
1
The black skin in the belly of slaughtered Wuchang fish must be removed. It is said to cause cancer, so cut the fish a few times, add salt, cooking wine, and soy sauce to marinate for two hours.2
Spread some dry powder on the fish, heat the pan to cool the oil, add the onion, ginger, garlic, vinegar, cook, and then add cooking wine, soy sauce, soy sauce, white sugar, aniseed, water, and the water is over the fish.3
Uncover, simmer for about 15 minutes, add salt, and simmer over low heat until the juice is almost gone.