Fish recipe, simple and delicious

Garoupa is a seafood with high nutritional value. Eating fish properly on a regular basis can supplement protein and collagen. Nowadays, many people like to cook and eat garfish at home, especially the braised garfish in sauce, the taste of which is really indescribable. Next, let’s take a look at how to cook gayu.

1. Nutritional value of garfish: garfish is a wild fish, pure natural, pollution-free, with snow-white meat, few bones, tender and delicious. It is listed as a tonic in the "Compendium of Materia Medica" and has high nutritional value. It is stewed in a traditional iron pot with a family secret recipe for about half an hour, and the fresh and fragrant aroma can be smelled. You can stick a circle of small cakes around the pot, corn cakes are best, and a pot of healthy and delicious, steaming hot delicacy is served on the table.

2. Specific steps:

Ingredients: 500g fresh garfish, onion, coriander, garlic,

Seasoning: olive oil, bean paste, xiangqi sauce, garlic sauce, dark soy sauce, soy sauce, sesame oil, red oil, salad oil, sugar, chicken essence

practice:

⑴ Wash the fresh fish, gut it and remove any debris. Wash the fish and place them in a fan shape with the head facing upwards for later use.

The process of disemboweling is: cut the middle of the fish with scissors, as shown in Figure 2, and remove all the internal organs from the gills. Sort it out.

⑵ Squeeze the bean paste, xiangqi sauce and garlic sauce into a bowl, stir evenly to make the sauce and set aside.

⑶ Pour a little olive oil into a hot pan, pour in the stirred sauce when the oil is 60% hot, stir-fry for 1 minute, add a little chopped green onion and fry until fragrant, pour the processed fresh fish into the pan (do not change the shape of the fish, otherwise it will not look good), add water to dilute it to cover the fish, pour in a little dark soy sauce, 1 tablespoon of sugar, and a little chicken essence, simmer on high heat for 10 minutes, then simmer on low heat for another 10 minutes.

⑷ While the fish is stewing in the pot, chop the garlic, chop the onion, and cut the coriander into sections for later use. After 29 minutes, the fish is cooked. Reduce the heat and simmer for another 5 minutes to reduce the soup. Pour in chopped green onion, garlic and coriander and simmer for another 2 minutes. Collect the fish soup and use a spoon to continuously pour the soup in the pot over the garlic, coriander and chopped green onion to make the fish more flavorful. When the soup is almost done, add 2 tablespoons of red pepper oil and 1 tablespoon of salad oil. Add a little sesame oil to the pan.

3. Tips:

①This dish is mainly made by braising and stewing. Do not cover the pot. Simmer slowly over low heat. Occasionally use a spoon to scoop the fish soup from the pot and pour it over the fish to make the fish on top more flavorful.

②The purpose of adding red oil at the end is to enhance the color. No chili pepper.

③The purpose of pouring milky salad oil before serving is to make the dish more shiny.

④ After putting the fish into the pot, try to keep the same shape as before. Once the fish is in the pot, do not turn it over again. Fish is very tender and it is easy to ruin the shape, and more importantly, break the fish body. It doesn't affect the taste, it just affects the appearance.

Look! The delicious and tender braised fish with sauce is ready, and it is a great dish for home banquets. That's a delicious dish that clever housewives have to learn -

⑤ When cooking fish, the three sauces must be mixed together. If only one sauce is used, the taste will be monotonous and not delicious.