How to cook Wuchang fish with pickled pepper

Food is vital to our human body and is closely related to our life. A good diet can prolong your life. On the contrary, a bad diet can take away our precious lives. So we should learn how to cook. Here I will introduce to you Wuchang fish cooked with pickled peppers.

1. Wash the Wuchang fish, especially the black film on the inside of the belly. (Ask the supermarket waiter to kill the fish when you buy it)

2.12 Set aside the pickled chili peppers; (Similar to Hunan chopped peppers, this chopped chili sauce is very salty, so no extra salt is needed for this dish)

3.21 Wash and mince ginger and garlic, and cut shallot into chopped green onions;

4. Add a proper amount of cooking oil in the wok, turn to low heat when the oil temperature rises slightly, add the peppercorns and sauté until fragrant, then add the minced ginger, garlic and pickled chili peppers, turn to medium-low heat and fry until fragrant;

5. Add the Wuchang fish and fry each side for about 2 minutes;

6. Add appropriate amount of water and sugar, cover the lid and cook for about 15 minutes; (turn the fish over after 7 or 8 minutes so that it can absorb the flavor better)

7. After cooking, put the fish into a fish plate, then pour the fish soup on it, and finally top it with chopped green onions. It’s done. (If there is too much soup, you can use high heat to reduce the excess soup)

Look at the editor’s introduction today. In fact, the braised Wuchang fish with pickled peppers that you eat outside is not that difficult to make. The steps are also very simple. We might as well make a healthier one at home!