Pangasius, also known as flatfish, has few bones and more flesh, making it convenient to eat and nutritionally rich. It is very helpful in preventing cardiovascular diseases. Although it is helpful in preventing diseases, everyone should also pay attention to moderate consumption when eating it, and do not eat it with foods that may conflict with it to avoid causing greater harm to the body. The most common way to eat pangasius is braising, which is very easy to make, but many people are not very familiar with this fish, making it difficult to make this dish. The following article will introduce the detailed method of making braised pangasius. So, those who like fish can try to learn it themselves in life. I hope that those who are not familiar with it will read carefully.

Method one

1. Clean a white pangasius by removing the internal organs, scales, and gills, wash it clean, rinse off the blood thoroughly, and dry it and set it aside

2. Make incisions on both sides of the fish with a knife

3. Prepare scallions, ginger slices, garlic slices, dried chili peppers, Sichuan peppercorns, and star anise

4. Heat the pot with cold oil, add scallions, ginger slices, garlic slices, Sichuan peppercorns, and star anise to stir-fry with low heat, then add some water and pour in soy sauce, dark soy sauce, sugar, and cooking wine

5. Add the pangasius, boil it with high heat, then turn down the heat and simmer for forty minutes

6. Sprinkle some salt and boil the soup with high heat

7. The delicious braised pangasius has a delicious taste and bright color (you can leave a little thick soup to soak the pancake and it tastes super good)

Method two

Half a chili, one pangasius, 2 spoons of cooking wine, half a spoon of sugar, a little salt, a little dark soy sauce, 1 spoon of vinegar, half a head of garlic, half a scallion, appropriate amount of ginger slices, 1 spoon of soy sauce, 1 large spoon of bean paste

How to make braised pangasius

Prepare the pangasius, clean it, and make several incisions.

Sprinkle half a spoon of salt, 2 spoons of cooking wine, sprinkle dry powder evenly, marinate for a while, and prepare the ingredients.

Prepare scallions, ginger, and garlic.

Heat a pot with oil, fry both sides of the fish slightly until slightly hard. Remove and set aside.

Heat a pot with oil, add a large spoon of bean paste and stir-fry to produce red oil, then add scallions, ginger, and garlic to fry until fragrant.

Pour half a pot of water, add soy sauce, dark soy sauce, vinegar, and sugar in turn, and place the fish in when the water boils. Simmer with medium heat until cooked.

When there is a little soup left, sprinkle with chili pieces and pour the soup over the fish with a spoon to color it faster. Boil the sauce with high heat.

Nutritional value