Braised Wuchang Fish with Bad Chili Pepper
Overview
How to cook Braised Wuchang Fish with Bad Chili Pepper at home
Tags
Ingredients
Steps
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Wash the Wuchang fish, especially the black membrane on the inside of the belly; (ask the supermarket attendant to kill it when you buy the fish)
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Set aside the bad chili pepper; (Similar to Hunan minced chili sauce, this minced chili sauce is very salty, so you don’t need to add extra salt to make this dish)
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Wash and mince the ginger and garlic, and chop the shallot into fine pieces;
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Put an appropriate amount of cooking oil into the wok. When the oil temperature is slightly high, turn down to low heat. Add Sichuan peppercorns and sauté until fragrant. Then add minced ginger, garlic and minced chili pepper. Turn to medium to low heat and stir-fry until fragrant;
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Add Wuchang fish and fry for about 2 minutes on each side;
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Then add an appropriate amount of water and sugar, cover the lid and cook for about 15 minutes; (turn the fish over when cooking for 7 or 8 minutes to better absorb the flavor)
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After cooking, put the fish into the fish plate first, then pour the fish soup, and finally top the wine with chopped green onions, and it's done. (If there is too much soup, use high heat to remove the excess soup)
