Braised Wuchang fish with pepper leaves

Overview

The roasted Wuchang fish with strong pepper aroma, my family said it tastes great!

Tags

• hot dishes
• home cooking
• spring recipes
• braised soy sauce
• edible oil
• light soy sauce
• onions
• white sugar
• wuchang fish
• zanthoxylum bungeanum leaves
• ginger
• salt

Ingredients

Steps

1. 1 Wuchang fish cleaned up

   

2. 2 Make a few cuts on both sides

   

3. 3 Heat oil in a wok, add fish and fry until lightly browned on both sides, then remove

   

4. 4 Drain the oil and set aside

   

5. 5 Leave a little oil in the wok, add onion and ginger and sauté until fragrant

   

6. 6 Then add a handful of fresh pepper leaves and fry until fragrant

   

7. 7 Add braised soy sauce, light soy sauce, and a little water to boil. Add appropriate amount of salt and sugar to taste.

   

8. 8 Add Wuchang fish and bring to a boil over high heat, then turn to low heat and simmer for a while

   

9. 9 Halfway through, use a spoon to scoop up the soup and pour it over the fish to add flavor. When the soup gradually dries up, add a little chicken essence to enhance the flavor (optional)

   

10. 10 Transfer to a plate

    

11. 11 Put fresh pepper leaves on the fish, heat the oil in the wok, scoop it up with a spoon and pour it on the fish