Braised Wuchang Fish with Rock Sugar

Method

1. 01

   Step 1

   Clean the fish, remove the black membrane, make diagonal cuts, drain the water, coat both sides with a little cornstarch, and set aside.

   

2. 02

   Step 2

   Slice the ginger into thin strips, crush the garlic cloves, chop the scallions into small sections, and finely chop the cilantro (I didn't have any cilantro this time; just one sprig from one head of cilantro is enough, otherwise the fish-fragrant flavor won't be strong enough).

   

3. 03

   Step 3

   Heat oil in a pan, then stir-fry the rock sugar (not too much). Slowly melt the sugar and stir-fry until the oil changes color, turning mostly red.

   

4. 04

   Step 4

   When adding the fish, do not move the fish; just move the wok.

   

5. 05

   Step 5

   Drizzle oil over the fish every now and then. Then flip the fish over and, without moving it, move the wok around.

   

6. 06

   Step 6

   This is the side that was just flipped over.

   

7. 07

   Step 7

   Move the fish to one side, add shredded ginger, garlic, and chili peppers, sauté until fragrant, then place all the ingredients on the fish.

   

8. 08

   Step 8

   Pour in soy sauce, let it mix with the oil, and then pour it over the fish. This will deepen the color of the fish.

   

9. 09

   Step 9

   Pour in cooking wine, two bowls of water, and Sichuan peppercorns (I also added a few pieces of wood ear mushrooms). Bring to a boil over high heat, add salt, and cook for a few minutes, then flip the vegetables. Cook until the sauce has reduced to the desired consistency, then add cilantro and chopped green onions. It's ready to serve!

   

10. 10

    Step 10

    The food is served!