Wuchang fish, as a traditional Chinese precious fish, is loved by diners for its delicate meat, delicious and unique taste. Among the many cooking methods, braised Wuchang fish is the most popular one. Below, I'll go into more detail about how to make braised Wuchang fish and share some tips to help you make a delicious Wuchang fish dish.
1. Prepare the ingredients.
One Wuchang fish (about 500 grams).
Appropriate amount of green onion, ginger and garlic.
Cooking wine, light soy sauce, dark soy sauce, sugar, salt, pepper, sesame oil.
One green and one red pepper.
Appropriate amount of water. Second, the treatment of Wuchang fish.
Remove the scales and internal organs of the Wuchang fish, wash and drain the water.
Make a few cuts on the sides of the fish to absorb the flavor.
3. Cooking process.
Heat the pan with cold oil, put the Wuchang fish in the pan and fry on both sides until golden brown.
Add green onions, ginger and garlic and stir-fry until fragrant.
Pour in the cooking wine to remove the smell and increase the flavor.
Add light soy sauce, dark soy sauce, sugar, salt and pepper to taste.
Add an appropriate amount of water, cover the fish, bring to a boil over high heat, turn to low heat and simmer.
While simmering, gently turn the fish to make sure it is flavorful on both sides.
When the soup is thick, add the green and red peppers and stir-fry evenly.
Finally, drizzle with sesame oil and sprinkle with chopped green onions.
Fourth, production skills.
The oil temperature should not be too high when frying fish, so as not to scorch on the outside and raw on the inside.
Keep the heat low during the simmering process to prevent the fish from falling apart.
Green and red peppers can add color and texture to the dish, but don't fry them for too long so as not to lose their tender texture.
Sesame oil can enhance the aroma of the dish, but not too much, so as not to mask the umami of other ingredients.
Water can be added in moderation during cooking, but not too much, so as not to affect the texture and taste of the dish.
Be careful when turning the body of the fish to avoid breaking the fish.
Before serving, you can sprinkle some chopped coriander or chopped green onion as a garnish to increase the aesthetics of the dish.
The taste of braised Wuchang fish can be adjusted according to personal preference, for example, some chili pepper or Sichuan pepper can be added to add a spicy or numbing flavor.
If you prefer a richer texture, you can add some bean paste or soybean paste to the stewing process to add flavor to the dish.
When handling Wuchang fish, pay attention to scraping the scales clean, otherwise it will affect the taste and aesthetics of the dish.
If you don't like to eat spicy or numb tastes, you can omit the addition of green and red peppers and sesame oil.
Pay attention to the control of the heat during the cooking process and avoid boiling or burning the fish.
If you prefer a richer texture or want to try different flavor combinations, try adding some other seasonings or ingredients to adjust the flavor of the dish.
It can be cooled a little before eating, which will make the dish more flavorful and tasty.
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