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How to make braised fish delicious at home
The fish we usually eat comes in many varieties, generally not from the sea, there are many kinds of freshwater fish, such as carps, crucian carps, and mandarinfish, and the fish in the sea include yellow croaker, hairtail fish, and flatfish, etc. The fish meat is tender and delicious, nutritious, and rich in high-quality protein, vitamins, and minerals, which are necessary for the human body. We should eat more fish regularly. Next, let’s talk about the introduction of home-style braised fish.
1. Ingredients
Carps (1), ginger 1, garlic 2 cloves, scallion 1 teaspoon, Sichuan pepper half teaspoon, sugar 1 teaspoon, vinegar 2 teaspoons, cooking wine 2 teaspoons, soy sauce 2 teaspoons, small red chili about 5, salt 2 teaspoons
2. Method
1 Clean and dry the skin moisture, slightly cross-cut both sides for about 15 minutes, sprinkle a little salt evenly and marinate for about 15 minutes.
2. Prepare the materials
Cut the ginger slices, garlic slices, scallion slices, 5-8 Sichuan peppercorns, and dried chili slices or fresh chili threads into pieces and set aside. Also prepare several slices of ginger or a small half piece of ginger for use.
3. Adjust the sauce
Add some soy sauce, sugar, vinegar, a little salt, and some hot water in a bowl to make a sauce, and you can also add a little oyster sauce.
4. First, use ginger slices to coat the entire pot, heat the pot and add oil, then place several slices of ginger or half a ginger flattened in the oil and fry it over low heat until it turns yellow-brown. Then take out the fried ginger and discard it.
5. Then put the fish into the oil fried with ginger, and fry both sides evenly with medium heat by hand until golden brown. Then put the prepared ginger, garlic, scallion whites, Sichuan pepper, and dried chili into the oil to fry until fragrant. Then turn the heat to high and pour the sauce adjusted in step 3 evenly around, then add half a bowl of water to the pot and boil it over medium heat for a while. It is best to manually make the fish heat evenly and absorb the flavor in the middle.
6. Finally, after the soup has thickened, turn the heat down, take out the fish and put it on a plate, put fresh chili and scallions on top of the fish, and pour the boiling thick juice over the fish (if you don’t like the chili and scallions too raw, you can take out the fish first, sauté the chili and scallions in the juice and then pour it over the fish).
3. Effects
Fish contains folic acid, vitamin B2, vitamin B12 and other vitamins, which has the effects of nourishing the stomach, promoting diuresis and reducing swelling, promoting lactation, clearing heat and detoxifying, and stopping coughing and relieving flatulence. It is effective for various edema, swelling, abdominal distension, oliguria, jaundice, and milk congestion. Fish is rich in vitamin A, iron, calcium, phosphorus, and other nutrients. Regularly eating fish also has the effects of nourishing the liver and blood, and moisturizing the skin and promoting hair growth. The muscle fibers of fish are relatively short, the protein tissue structure is loose, and the water content is high, so the meat is fresh and tender. Compared with poultry and livestock meat, it tastes softer and is easier to digest and absorb.
