Hubei famous dish--------------[Braised Wuchang fish]

Overview

I am a fish lover, so I don’t need meat. My family eats fish three or four times a week. Maybe it’s because I was born in Baiyangdian. People there like to eat fish. Wuchang fish is called bream in our place, but it is called bream or Wuchang fish here in Wuhan. In order to highlight the regional characteristics, it is called [Braised Wuchang fish]. This is still a famous dish in Hubei. Braised, steamed and braised in oil are the specialties in many hotels. We don’t go to restaurants, we cook it ourselves! When we cook fish, we have to pair it with cornmeal pancakes or steamed buns. It is a perfect match. It tastes delicious. The cornmeal pancakes are dipped in the soup and take all the deliciousness of the fish into your mouth. For this fish, the cornmeal steamed buns are specially made, but the noodles are very soft. After steaming, they become soft and floppy, which is not very beautiful. I use the method of hot noodles and rising noodles, which tastes sweet and has a soft texture!

Tags

• hot dishes
• home cooking
• seafood
• lunch
• dinner
• aniseed
• balsamic vinegar
• chicken essence
• chopped chives
• corn oil
• dried chili pepper
• ginger
• oyster sauce
• rice wine
• steamed fish with soy sauce
• very fresh soy sauce
• warm water
• wuchang fish
• zanthoxylum bungeanum
• garlic
• pepper
• salt

Ingredients

Steps

1. 1 Remove the scales of the Wuchang fish, remove the internal organs, wash the black membrane inside the fish belly, cut the back with a cross-cut knife, peel and slice the ginger, peel and fluff the garlic, wash off the dust on the surface of the pepper, add an aniseed, a dozen Sichuan peppercorns, wash and chop the chives and set aside

   

2. 2 Take a bowl, add garlic, Sichuan peppercorns, aniseed, dried chili, one and a half spoons of balsamic vinegar, one spoon of oyster sauce, one spoon of cooking wine, one spoon of fresh soy sauce, half a spoon of steamed fish soy sauce, and mix into a bowl of juice and set aside,

   

3. 3 Heat the wok and add oil (it must be heated before adding oil)

   

4. 4 Put the fish into the pot and fry the fish over medium-low heat until golden brown on both sides,

   

5. 5 Add ginger slices and fry until fragrant,

   

6. 6 Add the sauce to the bowl, add warm water, bring to a boil over high heat, then turn the heat to medium-low (turn the fish over during this period)

   

7. 7 Cook until the soup is slightly thick, add appropriate amount of salt

   

8. 8 When the soup becomes less and thicker, add pepper and chicken essence, turn off the heat

   

9. 9 Sprinkle some chopped chives

   

10. 10 Remove from pot and serve.