Main Ingredients:
Wuchang Fish: appropriate amount; Broccoli: appropriate amount; Bell Pepper: appropriate amount.
Seasonings:
Scallion: appropriate amount; Pixian Douban (broad bean paste): appropriate amount; Light Soy Sauce: appropriate amount; Cooking Wine: appropriate amount; Sugar: appropriate amount; Salt: appropriate amount; Water: appropriate amount; Ginger: appropriate amount; Garlic: appropriate amount.
Flavor: Slightly Spicy; Cooking Method: Pan-fried; Time: Half an hour; Difficulty: Ordinary.
Steps for cooking Pan-fried Wuchang Fish
Cut the back of the fish with a flower knife.
Prepare scallion, ginger, and garlic.
Prepare broccoli.
Prepare bell pepper.
Heat the pan, wipe the bottom of the pan with fresh ginger, and then pour in oil.
Put the fish in and fry it over low heat.
Fry until golden brown and then flip it over to continue frying.
The fish tastes better when it is fried a little longer.
Heat another pan and stir-fry scallion, ginger, and garlic.
Stir-fry Pixian Douban (broad bean paste) on the other side.
After mixing the seasonings, add the fish, light soy sauce, cooking wine, sugar, vinegar, and a little water, cover and simmer for 1-2 minutes.
Flip the fish over and fry for a while.
Sprinkle with bell pepper and remaining scallion.
The finished product.
