Wuchang Fish

Wuchang Fish

Introduction:

"1. One Wuchang fish, about 8 Liang in size. Wash, marinate and put some ginger slices in the belly of the fish. 30 minutes (because I don't eat fins, so I cut them off) 2. Heat the bottom of the pot, add a little salt, put the fish into the pot, and fry it slowly until it turns yellow for two years (the skin of the fish is just out of the fish). 3. After the fish is cooked, take the pot and put it on the plate. 2. Cut the tomatoes into small pieces, stir fry them in the next pot, add water, cook them into a paste, add onion and garlic, and finally pour the soup onto the surface of the fish

Production steps:

Materials required:

Wuchangyu: 1

Tomato: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Oil: right amount

Sauce: right amount

Salt: right amount

Vinegar: right amount

matters needing attention:

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: garlic