Introduction: When children grow up, they eat this fish more, although expensive, but it is really beneficial, and fishermen love to eat it
This is a favorite kind of fish of local fishermen, called long-necked fish, and partial mouth fish is particularly similar, its body is more slender, the neck is longer, the name is very image, the scientific name of brown turbot, this name is very strange, but said flounder, flounder, I believe many people will remember it at once.
It is a deep-sea economic fish, the body is flattened, both eyes are on the side of the body, is brown, play a protective color role, the other side is white, the whole body has fine scales, the flesh is tender and delicious, the fish spines are relatively small, rich in the main ingredient of the brain DHA, help to improve memory, so when the child grows the body to eat more of this fish, not only delicious, but also increase intelligence, expensive to buy.
Long neck fish because of the size of the difference, the price is also different, the big price is relatively cheap, I bought this is 12 yuan a pound, the big sauce stewed long neck fish, small can be left fried to eat.
Sauce stewed long neck fish
【Sauce braised long neck fish】
Buy the long-necked fish to wash, knock off the scales all over the body, look at its eyes to know its freshness, and the taste will be very good.
Cut off the dorsal fin, put a flower knife on the long neck, ginger slices sandwiched in the middle to remove fishy, the indispensable three-piece set of fishy, green onion shredded, placed in the belly of the long neck fish, marinate for ten minutes.
The black membrane in the belly of the fish must be washed, or it will not be very fishy.
Before cooking, use kitchen paper to dry the water on the fish, so that it is not easy to peel when frying, and it is easier to operate without oil splashing. Long neck fish fried in advance to taste more fragrant, low heat slow frying, fry out the aroma after putting green onion, ginger slices on the side of the simmering, add a spoonful of noodle sauce, a spoonful of soy sauce, pepper a little stir-fry out of the aroma, add sugar to freshen, cooking wine to fishy, and finally pour boiling water, not over the body of the long neck fish, simmer for ten minutes.
After ten minutes turn off the heat, open the lid of the pot, the aroma is fragrant, the soup has not been dried, like to dry a little on the fire to dry the soup, my children like to use fish soup to make rice, so the soup left more, such fish soup to soak rice, I can also eat three bowls.
Very jiaodong characteristics of the sauce stewed long neck fish is done, the sauce is fragrant, the meat is tender, nutritious, brain health, the most important thing is less thorny and succulent, not only suitable for children but also suitable for the elderly, the elderly cardiovascular and cerebrovascular diseases are also very good. The taste is super delicious and the whole family loves it.
Yang Mama shared today is the sauce stewed long neck fish method, super simple, I hope you also like. Looking forward to your attention, sharing, collection, your forwarding and message is the greatest help and encouragement to Yang Ma, thank you!
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