Fish is one of the indispensable protagonists of the family feast. The stewed Wuchang fish is the home-watching dish of Laoding. The soup is delicious, the fish is tender and tender, suitable for all ages.
Wuchang fish broke the belly, went to the internal organs, scraped the scales, washed and spared. Scrape the scale with a knife along the reverse direction of the fish scale, that is, the tail can be scraped in the direction of the head.
The fish body has three diagonal cuts on both sides for easy access.
Hot pot cold oil, oil temperature should not be too high, grab the fish tail along the side of the pot into the oil pan, gently shake the pot to prevent the fish skin from sticking to the bottom of the pot. Slightly fry the color, turn over and continue to fry until discolored. Then go down the onion, ginger and garlic, stir fry, then add the soup without the fish. If you do not have broth, add half a bottle of beer and the right amount of water, then add the right amount of salt to taste.
The fire is boiled, and then the fire is about 10 minutes. Add the garlic seedlings and cover the lid for 1 minute.
After the pan, sprinkle with parsley and pour the soup on the fish. If you eat some fish soup, it tastes great.
1, the pot must be washed, otherwise the fried fish is easy to stick to the pot. 2, better than to go through the oil, so do not pickle in advance. 3, do not fry too much oil, slightly fried color can be. 4, if you want to eat braised, add soy sauce can be used.