Braised flat fish recipe

Braised flat fish is also a common home-cooked dish. The method is relatively simple. In addition to flat fish, the ingredients needed include chili peppers, Sichuan peppercorns, aniseed, etc. In addition, if you can add a proper amount of rice wine, it will not only remove the fishy smell, but also have a good effect of enhancing the freshness. Flat fish is a relatively high-quality fish. Its nutritional value can be said to be very good. It has the characteristics of tender meat and is good for human health.

Braised flat fish recipe

Ingredients: fish, salt, star anise, shredded ginger, dried chili, sugar, appropriate amount of soy sauce, rice wine, scallion, garlic. Method: 1. Cut the back of the cleaned fish, then evenly spread salt (including the inner wall) and marinate for 20-30 minutes. 2. Heat the oil in a pan until it is 70% to 80% hot, add a little salt, add star anise and fry until fragrant, put the fish in and fry on both sides over medium heat, add shredded ginger, dried chili, sugar, pour in appropriate amount of soy sauce and rice wine, add water to cover the fish, turn to high heat to boil, then turn to low heat and simmer. 3. When the juice is gradually drying up, add the scallion and garlic and gently stir the bottom of the pot to prevent it from sticking to the pot. Then turn to high heat to reduce the juice. Tips: I don't like the sauce of braised fish to be too dry. I keep the sauce and make fish jelly after cooling. Fish jelly is delicious with porridge or wine.

Method 2

Ingredients: 500 grams of bream, appropriate amounts of oil, onion, ginger, garlic, soy sauce, sugar, salt and cooking wine. Method 1. Remove the scales, internal organs and gills of the bream, clean it, and make several cuts on the fish body. 2. Heat oil in a pan, sauté scallions, ginger, garlic, and fish for a while. 3. Add soy sauce, sugar, cooking wine and 1 bowl of water and simmer for 10 minutes. 4. Add salt and chicken essence to season and thicken the soup.

The nutritional value of bream: bream can be regarded as a top-grade fish. It contains a lot of nutrients needed by the human body. To know why the nutritional value of bream is so high, just look at the substances it contains.

It is understood that every 100 grams of Wuchang fish contains 61 grams of water, 20.8 grams of protein, 15.8 grams of fat, 0.9 grams of carbohydrates, 229 kcal of calories, 15 grams of ash, 155 milligrams of calcium, 195 milligrams of phosphorus, 2.2 milligrams of iron, 0.08 milligrams of riboflavin (vitamin B12), and 1.8 milligrams of niacin. These nutrients are very important for the human body. For example, calcium can promote bone growth and tooth development; phosphorus and niacin can nourish the brain and soften blood vessels; and protein is the basic component of life. Without protein, there is no life.

Traditional Chinese medicine believes that bream has the effects of replenishing deficiency, benefiting the spleen, nourishing blood, dispelling wind and strengthening the stomach. Regular consumption of bream can prevent diseases such as anemia, hypoglycemia, hypertension and arteriosclerosis.