Braised Wuchang fish

Wuchang fish 1 item	Salt, sugar Appropriate amount
Garlic cloves 5	Ginger 1 block
tempeh 1 scoop	Doubanjiang 1 scoop
Cooking wine 2 scoops	Light soy sauce 1 scoop
Old soy sauce Half spoon	Green pepper Half
Onion Half	Carrot Half root
Cornstarch 1 small bowl	cilantro 1 root

Recipe for Braised Wuchang Fish

Step 1

Green peppers, shred carrots, cut onions into small pieces, peel garlic cloves, and slice ginger

Step 2

Wash the black membrane in the fish belly and absorb the moisture on the surface.

Step 3

Make a few cuts on both sides

Step 4

Coat both sides of the fish evenly with cornstarch

Step 5

Pour more oil into the pan and heat it up

Step 6

Fry both sides until golden brown. Don’t rush to turn them over after putting them in the pan. Flip them after they are set.

Step 7

Fry slowly over low heat so it won’t burn easily.

Step 8

All fried

Step 9

Put on a big plate

Step 10

Leave oil in the pot. If it is not big enough, you can add more. Add the prepared garlic, onion, ginger slices, black bean paste and bean paste and stir-fry

Step 11

Add two bowls of water, cooking wine, light soy sauce, dark soy sauce to taste

Step 12

After the water boils, add the fried fish

Step 13

Cooked on both sides

Step 14

Add green pepper shreds and carrot shreds, cook for 5 minutes, taste and add salt and sugar as appropriate.

Step 15

Add chopped coriander

Step 16

Put into fish plate Cooking tips for braised Wuchang fish