How to make braised Wuchang fish Ingredients and steps for making braised Wuchang fish

Drink the water of the Yangtze River and eat Wuchang fish. This poem describes the delicious Wuchang fish. Wuchang fish is a kind of fish that is well cultivated in the Yangtze River. It is nutritious, meaty, and economical, and is deeply loved by the public. Today I will introduce to you the dish of braised Wuchang fish. Braised Wuchang fish has crispy skin, tender meat, and rich sauce. It is a recognized home-cooked delicacy. Let's introduce how to make braised Wuchang fish.

How to make braised Wuchang fish

1. Ingredients for Braised Wuchang Fish

Prepare a Wuchang fish. The seasonings include steamed fish soy sauce, sugar, dark soy sauce, cooking wine, ginger, green onion, dried chili pepper, and black pepper.

2. How to make braised Wuchang fish

Step 1: Process the Wuchang fish first. If you don’t know how, you can ask people in the market to help remove the scales and gills.

Step 2: Add cold oil to the hot pan. After the oil is hot, use the onion, ginger and red pepper to stir-fry the pan.

Step 3: Then put the Wuchang fish in, add a little cooking wine and slowly turn it over until both sides of the Wuchang fish are golden brown.

Step 4: After the Wuchang fish is fried, remove it from the oil.

Step 5: Add an appropriate amount of dark soy sauce to the pot, then put in two bowls of water, and boil the water in the pot over high heat.

Step 6: After the water boils, add the fried Wuchang fish and some white sugar.

Step 7: After the water boils again, add the cooking wine into the pot, cover it with a lid and start simmering on low heat until it is well-seasoned.

Step 8: After slow cooking over low heat, the soup will gradually become less liquid. When the juice is almost reduced, add some steamed fish soy sauce.

Step 9: Sprinkle some black pepper on the dish before serving.