"Cook Wuchang fish with millet and pepper, hot mouth, warm stomach"

Category: Hubei cuisine

"Cook Wuchang fish with millet and pepper, hot mouth, warm stomach"

Efficacy:

"In the cold winter, eating a hot meal can make people warm up. Then Xiaobian will introduce the traditional dishes in Hubei, that is, cooking Wuchang fish with millet peppers, eating it hot in the mouth and warm in the stomach. You can immediately forget how cold it is in the cold winter, and the fish is crispy outside and tender inside, which is more delicious. Next, please have a look at Wuchang fish with millet peppers Practice. "

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Preparing food ingredients
Preparing seasonings
Tips:

When Wuchang fish is fried, it can remove the fishy smell from the fish and increase the flavor of the fish. []

STEPS: How to cook Wuchang fish with millet and pepper
  • 1. First, deal with Wuchang fish, cut open the belly with a knife, clean the internal organs with water, and cut a few knives on the surface of Wuchang fish.

    1. First, deal with Wuchang fish, cut open the belly with a knife, clean the internal organs with water, and cut a few knives on the surface of Wuchang fish.

  • 2. Spread cooking wine and salt on the surface of Wuchang fish, foam evenly on both sides and in the belly of the fish, and marinate them. The longer they are marinated, the better they taste.

    2. Spread cooking wine and salt on the surface of Wuchang fish, foam evenly on both sides and in the belly of the fish, and marinate them. The longer they are marinated, the better they taste.

  • 3. Peel the ginger, wash it with millet pepper and Chaotianjiao under the tap in turn, and cut the ginger into filiform, millet pepper and Chaotianjiao into granules for reserve.

    3. Peel the ginger, wash it with millet pepper and Chaotianjiao under the tap in turn, and cut the ginger into filiform, millet pepper and Chaotianjiao into granules for reserve.

  • 4. Put ginger shreds and Wuchang fish in the pot, turn to medium heat to fry, stir while frying, turn over and continue to fry when the color is scorching yellow, and pull out when both sides are scorching yellow.

    4. Put ginger shreds and Wuchang fish in the pot, turn to medium heat to fry, stir while frying, turn over and continue to fry when the color is scorching yellow, and pull out when both sides are scorching yellow.

  • 5. Leave some oil in the original pot, add ginger shreds and millet peppers to stir fry, and then add the fried Wuchang fish to stir fry again when there is fragrance.

    5. Leave some oil in the original pot, add ginger shreds and millet peppers to stir fry, and then add the fried Wuchang fish to stir fry again when there is fragrance.

  • 6. Add water, raw soy sauce, cooking wine, sugar and salt, turn to high heat and cook again. After boiling, put the lid on the back cover and simmer. After about 5 minutes, turn off the fire when the soup in the pot becomes thick.

    6. Add water, raw soy sauce, cooking wine, sugar and salt, turn to high heat and cook again. After boiling, put the lid on the back cover and simmer. After about 5 minutes, turn off the fire when the soup in the pot becomes thick.

  • 7. After that, stir in Chaotianjiao for a few times, add chicken essence, delicious and pepper powder and mix well. Immediately put them into the plate and taste them.

    7. After that, stir in Chaotianjiao for a few times, add chicken essence, delicious and pepper powder and mix well. Immediately put them into the plate and taste them.

Here is another SECRET: Nutritional Secret Language

Chaotianjiao has a lot of vitamin C, which can alleviate aging, improve immunity and other effects. It has a certain auxiliary effect on people with dyspepsia and can accelerate digestion, but it should not be tasted for people with Yin deficiency and inflammation.

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