Wuchang fish slaughtered to kill, add onions, ginger, salt, cooking wine, soy sauce, pepper pickled for 1 hour
Onion ginger cut silk
Soup, salt, cooking wine, soy sauce, pepper, chicken essence into sauce
Add the oil in the pot, pour the oil after the heat, add the oil (this process is to non-stick pan when frying the fish, also known as hot pot cold oil), put the Wuchang fish into a small fire
Frying yellow on both sides, pour in the sauce, simmer in the sauce
Finally, sprinkle with onion and ginger, and let the onion and ginger smell out.