Braised Wuchang Fish
Overview
I didn't like to eat fish before, but my husband does, so I tried various ways to cook it in Meitenmaru. I found that the braised fish is quite delicious. The dishes in the restaurant are full of various seasonings. I like to retain the original flavor of the ingredients, so I add less seasonings and the operation is simple.
Tags
Ingredients
Steps
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Wash the fish and score three times on each side for easy flavoring. (Don’t cut too deeply to avoid breaking during frying)
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Chop onion, ginger and garlic and set aside
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Heat the oil in the pan, lift the fish from the tail and slide it into the pan (this way the oil will not splash)
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Fry for three minutes, then flip over and fry for another three minutes (I like it to be less fishy if I fry it longer)
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You can adjust the sauce while frying the fish, (I am lazy and just use the fish plate to adjust it.)
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Salt, oyster sauce, light soy sauce, dark soy sauce, cooking wine, add half of the onion, ginger and garlic, and add water (the amount of seasoning is added according to personal taste)
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Place the other half of the onion, ginger and garlic next to the fish and saute until fragrant. (You can also take out the fried fish first)
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Pour in the prepared sauce, (I only turned the fried fish once, I didn’t need to turn it on the second side, I poured the juice directly)
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After pouring the juice, use a spatula to move the fish a little to avoid sticking to the pan, because I didn’t turn it over just now,
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Cover and cook over high heat for 5 minutes (the time depends on the water condition), turn over and continue to cook
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Boil until the water is almost dry, as shown in the picture, sprinkle with green onion tails,
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Remove from pan and plate.
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Enjoy it slowly
