How to braise fish

Fish is high in protein and has a delicious tender flavor that is often consumed by everyone. There are really many ways to cook fish, and all parts of the fish can be used to make a gourmet meal. We are more familiar with the steamed fish, chopped pepper fish head, braised fish these kinds of. Generally we eat at home braised fish are not the most authentic practice, authentic braised fish soup is very little, the flavor is very fresh, the following I will introduce you to the specific method.

Braised fish is not only delicious, but also very high nutritional value. Its protein content is two times that of pork, and belongs to high-quality protein, the human body has a high absorption rate. Fish is rich in thiamin, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content in fish is low, the fatty acids in it have been proved to have the effect of lowering sugar, protecting the heart and preventing cancer. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis. The motherland medicine believes that eating fish should pay attention to the right symptoms, the right symptoms to eat "fish", its food and medical value can be revealed.

Braised fish

Raw materials: mackerel

Seasoning: green onions, soy sauce, soy sauce, sugar, ginger, monosodium glutamate

Braised fish practice

1. green onions cleaned and cut off;

2. ginger slices;

3. mackerel section scales dry with paper;

4. cold oil in hot pan;

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5. Add ginger slices until fragrant;

6. Place the fish carefully on top of the ginger slices and fry over low heat;

7. Turn over after half a minute;

8. Add soy sauce and dark soy sauce;

9. Add a bit of cooking wine;

10. Add boiling water up to halfway up the fish and cook over high heat;

11. One minute later Add half a spoonful of sugar;

12. Soup left when not much to add green onions to burn for a while after adding a little monosodium glutamate can be out of the pot

You can be based on the above introduction of the authentic practice of braised fish, home for the family to make such a rich nutritional value of braised fish. In the preparation of braised fish, it is best to choose grass carp, because the meat of grass carp is more tender than other fish, and the taste of braised fish is better. When making braised fish, you need to add a little sugar, so that you can bring out the fresh flavor of the fish.