How to braise Wuchang fish with rock sugar

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  1.Wash the fish and remove the black membrane, cut with a flower knife, drain the water, apply a little cornstarch on both sides, and set aside

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  2. Shred the ginger, smash the garlic, cut the green onion into small pieces, and mince the coriander (I don’t have coriander this time, just one stick of coriander is enough.The fish flavor will not be strong if there is too much)

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  3. Heat oil in a pan and stir-fry rock sugar.Don’t use too much rock sugar.Slowly stir-fry the sugar until it melts, stir-fry the oil until it turns red.

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  4.Lay the fish, don’t touch the fish, just move the wok

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  5. Drizzle oil over fish from time to time.Then turn the fish over and continue not to move the fish, but move the wok

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  6.This is just translated The side that came over.

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  7. Put the fish aside, add shredded ginger, garlic, and chili, and stir-fry until fragrant.Then put all the ingredients on the fish.

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  8. Pour in soy sauce, let the soy sauce and oil mix, and pour on the fish body, this will Darken the color of the fish.

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  9. Pour in the cooking wine, add two bowls of water and Sichuan peppercorns (I also put a few here fungus), boil over high heat and add salt, turn over after a few minutes, until the juice is almost reduced, add coriander and chopped green onion, and you are ready to serve

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  10.The food is served~