Braised Wuchang fish in oil

Braised Wuchang fish in oil

Raw materials for stewing Wuchang fish in oil:

A piece of fresh blunt snout bream (about 1 jin), one or two pieces of fat pork, one or two pieces of lard, one or two pieces of sugar, one or two pieces of soy sauce, one or two pieces of refined salt, three pieces of ginger, one or two pieces of Shuifa yulanpian, half pieces of monosodium glutamate, three pieces of cooking wine, half pieces of red pepper, half pieces of shallot and two pieces of sesame oil.

Process of stewing Wuchang fish in oil:

Remove the scales, gills and viscera of the fish and wash them.

Draw several diagonal cross lines on both sides of the fish. Daub the fish with soy sauce and marinate for five minutes. Fat pork, red pepper, shallot, yulanpian, all cut into one inch thick silk.

Stir fry the fish in a frying pan over a high heat. Add sesame oil and cook until the fish is mature. Fry the fish on both sides until light yellow. Remove the remaining oil from the original frying pan and place it on the high heat. Add fat pork, red pepper, shallot and yulanpian and stir fry for two minutes. When the shallot is fragrant, put the fish into the pan. Add cooking wine, ginger, soy sauce (half Liang), sugar, monosodium glutamate, refined salt, water (eight Liang) and simmer for three minutes.

When the fish juice is gradually thickened, transfer the pan to a low heat, cover and simmer for 8 minutes, then put it on a high heat, add lard and simmer for 2 minutes, then remove the pan and put it on the plate.

Characteristics of stewed Wuchang Fish

This dish has yellow luster, crisp and smooth skin, tender and fat meat, thick juice, delicious taste, salty and sweet with spicy taste.

Braised Wuchang fish in oil

Stewed Wuchang fish is a delicious food, and its main raw materials are Wuchang fish.

Braised Wuchang fish in oil

Raw materials: a piece of fresh blunt snout bream (about 1 jin), one or two pieces of fat pork, one or two pieces of lard, half pieces of sugar, one or two pieces of soy sauce, half pieces of refined salt, three pieces of minced ginger, one or two pieces of water-soluble yulanpian, half pieces of monosodium glutamate, three pieces of cooking wine, half pieces of red pepper, half pieces of shallot and two pieces of sesame oil.

Method: remove the scales, gills and viscera of the fish and wash them.

Draw several diagonal cross lines on both sides of the fish. Daub the fish with soy sauce and marinate for five minutes. Fat pork, red pepper, shallot, yulanpian, all cut into one inch thick silk.

Stir fry the fish in a frying pan over a high heat. Add sesame oil and cook until the fish is mature. Fry the fish on both sides until light yellow. Remove the remaining oil from the original frying pan and place it on the high heat. Add fat pork, red pepper, shallot and yulanpian and stir fry for two minutes. When the shallot is fragrant, put the fish into the pan. Add cooking wine, ginger, soy sauce (half Liang), sugar, monosodium glutamate, refined salt, water (eight Liang) and simmer for three minutes.

When the fish juice is gradually thickened, transfer the pan to a low heat, cover and simmer for 8 minutes, then put it on a high heat, add lard and simmer for 2 minutes, then remove the pan and put it on the plate.

This dish has yellow luster, crisp and smooth skin, tender and fat meat, thick juice, delicious taste, salty and sweet with spicy taste.

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