How to braise Wuchang fish

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  1. Wash the fish, wash the green pepper, and drain the water (the black membrane in the fish belly needs to be Wash it thoroughly, otherwise it will be fishy, ​​and the black film contains certain toxins)

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  2.Cut a cross-shaped knife on the back of the fish and cut it on both sides (the fish cooked in this way is particularly delicious)

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  3.Dice dry pepper, slice garlic and green pepper, shred ginger,

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  4.Put oil in the pot (the oil will be hotter than usual for cooking)

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  5.Release the fish Fry until both sides turn yellow

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  6. Push the fish to the side a little, add ginger and garlic , saute red pepper until fragrant

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  7. Add bean paste, garlic chili sauce, cooking wine, vinegar and Dark soy sauce, stir-fried until fragrant

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  8.Put a bowl of boiled fish and add sugar and salt (Turn the fish halfway through cooking)

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  9.When the soup is not full, add green peppers , cook until the green peppers are broken

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  10.Finally add chicken essence and take out the pot

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  11.Finished product picture