Ingredients for Braised Fish: Wuchang Fish 1, Onion 1, Scallion 1, Ginger 2 slices, Garlic 5 cloves, Dried Red Chili 8, Star Anise 2, Cooking Oil appropriate amount, Broad Bean Paste 2 tablespoons, White Pepper 1 tablespoon, Light Soy Sauce 2 tablespoons, Fragrant Vinegar 2 tablespoons, Oyster Sauce 1 tablespoon, Dark Soy Sauce 1 tablespoon, Rock Sugar 5 grams, Green Onion half, Enoki Mushroom 1 bunch, Beer 1 can, Salt 2 teaspoons, Cornstarch slurry 1 small bowl.
Method: Step 1: Prepare the Wuchang fish by scoring both sides, heat oil in a pan and fry the fish until golden brown and slightly crispy, then set aside. Step 2: In the same pan, add chopped scallion, garlic, ginger, onion, dried red chili, star anise, and 2 tablespoons of broad bean paste, stir-fry over high heat until the oil turns red. Step 3: Place the fried fish back into the pan, add 1 tablespoon of white pepper, 2 tablespoons each of light soy sauce and fragrant vinegar, 1 tablespoon each of oyster sauce and dark soy sauce, and an appropriate amount of rock sugar. Step 4: Then add green onion sections, enoki mushrooms, and pour in 1 can of beer. Step 5: Add water to cover the ingredients, cover and simmer for 10 minutes. Step 6: After opening the lid, season with 2 teaspoons of salt, thicken with a small bowl of cornstarch slurry, and serve. Cooking Tips: This method results in a braised fish with a thick sauce, a rich red color, tender and firm fish meat, and a spicy, flavorful taste. It’s easy to enjoy an entire fish by oneself, as it’s incredibly delicious and healthy with low fat content, making it a top choice for home-cooked meals. There are tricks to making delicious dishes, and each of my dishes has a special tip. You can search for ‘Hubei Cuisine’ to directly view my recipes!
