Braised Wuchang fish

Braised Wuchang fish is a traditional Han dish and belongs to Hubei cuisine. The color is golden, the fat is thick, the meat is fine and waxy, oily and smooth, and the tast

Braised Wuchang fish is a traditional Han dish and belongs to Hubei cuisine. The color is golden, the fat is thick, the meat is fine and waxy, oily and smooth, and the taste is extremely delicious. It is made with Wuchang fish as the main ingredient and supplemented with onions, ginger, refined salt and other auxiliary ingredients. It tastes delicious and is suitable for all ages. It is deeply loved and respected by the public.

Cooking method:

Wash the Wuchang fish, remove the scales and gills, and cut the surface of the fish into diamond-shaped pieces

Cut the green onion into large sections, slice the ginger, and keep the coriander. Ye

Heat the pot, add oil, wait until the oil becomes warm, add fish, fry until both sides are golden.

Put a little oil into the pot and add onion, ginger, garlic and peppercorns. Stir-fry until fragrant

Add fish, add enough water, pour in soy sauce, vinegar, and cooking wine

Bring it to a boil over high heat and add salt and sugar

Turn to low heat and simmer for 30 minutes

Slightly turn up the heat to absorb the juice, sprinkle with coriander leaves and serve

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