#My Fancy Life #LiQiu has been around for a while, and now the temperature difference between morning and evening has begun to increase, although there is still some heat during the day, but it is not as unbearable as it was some time ago.
Eating meat after autumn is an old folk tradition, but now people's living standards have improved, and it is easy to gain weight when eating meat often, which is intolerable to many beauty-loving people, so turning to eating meat with less fat content is the choice of many people.
Folk are known as "four legs are not as good as two legs, two legs are not as good as one leg, one leg is not as good as no legs", which is said to be a fish.
Fish has a high nutritional value and belongs to white meat, so it has a high protein content and a relatively small fat content, which is a food that many people especially like. Now that the East China Sea has opened its sea, the Yellow Sea and the Bohai Sea will not be able to open the sea until September 1, and the marine fish caught in the market are still rare, or mainly farmed and chilled sea fish.
The multi-treasure fish farmed in the seafood market is now the season of a large number of markets, and the meat of the multi-treasure fish is delicate and delicious, and the most important thing is that there is only one main thorn, so the elderly and children can eat it with confidence. There are many ways to do more treasure fish, the more common practice is steaming and grilling, today I share with you a different method:
【Home Grilled Treasure Fish】
Main ingredients: multi-treasure fish, green onion, ginger and garlic, a pint of fresh soy sauce, oyster sauce, cooking wine, cloves of star anise, pepper, balsamic vinegar, salt, sugar
Preparation Method:
1. Buy the multi-treasure fish and slaughter it clean, remove the gills and internal organs, scrape off the mucus on the fish with a knife and clean it.
2. Cut the washed Polyparami into long strips, wash it again with water, wash off the blood in the flesh of the Multi-Treasure Fish, and fish out the dried water for later.
3. Drizzle a pint of fresh soy sauce, cooking wine, oyster sauce and pepper on the dobao fish and mix well, neatly put into the plate and marinate for about 10 minutes.
4. In the pot into the oil into a clove of octagonal low heat to fry out the aroma, then into a large piece of green onion, ginger and garlic to burst the aroma, the marinated multi-treasure fish gently pushed into the pot, add water and fish level.
5. After the soup in the pot is boiled on high heat, turn to a low heat, add a little sugar to freshen, simmer until the soup in the pot is thick and thick and salted to taste, turn on the high heat to collect the soup juice along the edge of the pot and pour balsamic vinegar into the pot.
Production points:
1. Duobao fish adopts the method of first marinating and then stewing, which can make the multi-treasure fish taste more flavorful, but after the multi-treasure fish is cut into pieces, it should be rinsed again with cleaning, so that the fish will not have a peculiar smell after removing the blood and water in the fish.
2. In the process of stewing up to more treasure fish, we should pay attention to shaking the pot from time to time to prevent the multi-treasure fish from sticking to the bottom of the paste pot, and the amount of green onion, ginger and garlic is larger, so that the stewed fish will be more fragrant and flavorful.
Delicious Tips:
The scientific name of duobao fish is "turbot", and there are many fish cultured along the coast, so it is also a common live fish species in the seafood market, and it is better to buy about two pounds when purchasing, and it is not easy to cook too small at home.
【Home roasted multi-treasure fish】The meat is tender and delicate, salty and delicious in the mouth, which is especially suitable for eating in this season. After the autumn weather gradually cooler, people also began to become appetite, this season to eat more fresh fish like multi-treasure fish, not only can help "paste autumn fat", but also not afraid of long meat, may wish to do more for the family to eat.