Ingredients
Chilled Wuchang Fish ( 1000g ) | minced red pepper ( 1 ) |
Minced green onion (appropriate amount) | Onion, ginger and garlic (appropriate amount ) |
Thirteen incense ( appropriate amount ) | Dark soy sauce ( Moderate amount ) |
Light soy sauce (appropriate amount) | Sugar ( Adequate amount ) |
Salt ( Appropriate amount ) | Chicken Essence ( Appropriate amount ) |
Vinegar (appropriate amount) | Liquor ( appropriate amount ) |
How to braise Wuchang fish
1.Remove the scales and internal organs of the fish, wash and control the moisture, cut with a knife
2.Put a little salt into the pan
3.Put in the fish and fry until both sides are golden
4.Change a stew pot, pour the fish and oil into the pot, add white wine, soy sauce, Light soy sauce, vinegar, sugar, thirteen spices, onion, ginger and garlic
5.Pour into a bowl Bring water to a boil over high heat and then reduce to low heat
6. When the sauce is reduced, add chicken essence to taste, and finally sprinkle with chopped green onion.Garnish with red pepper
7.zfinished product
本文地址：https://food.baitai100.com/post/30238.html
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
