Introduction: When burning fish, don't add wine and vinegar to fishy! Teach you to do this, the fish is tender and eaten when it is served
I was influenced by my mother, who had never eaten fish before, whether it was marine fish or freshwater fish, and now it has become a must-order dish for me to eat out!
When I was a child, because every time I ate fish, I would get stuck, and my mother would rush to take me to the health center, and after a few visits, I became acquainted with the nurses there. Every time they went, they laughed and gradually lost confidence in themselves completely. As I grew older, I found that fish was so delicious that now I couldn't live without it.
In fact, fish is the real low-calorie food, not only delicious to the extreme, but also contains a variety of trace elements needed by the human body, is a good substitute for meat, eggs, poultry. Especially after eating the big meat and vegetables, you will think of the delicious and lovely fish...
Because fish is fishy, many people like to add some vinegar and some wine to fishy when making fish, in fact, this is a big mistake, the effect is not obvious. If you want to go fishy, in addition to adding some watercress sauce, you can also try to do it! Teach you to do this, the fish is tender and eaten on the table! Let's take flounder as an example, let's take a look at the detailed methods...
I wonder if you know anything about flounder?
Flounder, also known as flounder, has a flattened, oblong-oval body, asymmetrical on both sides of the body, and both eyes are located on the left or right side of the head. This fish is very tender and contains a lot of protein, vitamin A, vitamin D, as well as calcium, iron, phosphorus, potassium and other trace elements, especially vitamin B6 is the most abundant. And most importantly, flounder also contains DHA, the main component of the human brain, which can be eaten regularly by both the elderly and children, which can enhance intelligence.
Ingredients required: 1200 grams of flounder, 100 grams of green onion, 100 grams of ginger, 200 grams of garlic, 30 grams of oyster sauce, 40 grams of soy sauce, 100 grams of cooking oil, 5 grams of sugar, 10 grams of chicken essence, 20 grams of coriander.
Directions, 1: Buy the flounder and wash it, and then mark the sides of the fish with a flower knife! Because my flounder is relatively large, I can split it in two.
2) Heat the oil, add slices of green onion and ginger, sauté until fragrant, then add garlic and sauté slowly until slightly brown. Then cook in soy sauce and sauté with oyster sauce to bring out the flavor of the sauce.
3: After that, pour in a little more bone broth, if not, replace it with water. After boiling, add chicken essence, sugar to taste, and add a little old soy sauce.
4) Add the flounder, simmer for about 30 minutes on low heat, then turn on high heat to quickly collect the juice, see the soup is viscous, you can get out of the pot. Sprinkle with chopped chives or coriander segments.
Technical Summary:
1: When handling the flounder, while removing the gills, the black film inside the belly of the fish should be washed off, where the fishy smell is very heavy.
2: This is a garlic burning method, pay attention to a little, fry garlic when the oil temperature is not too high, fry it until slightly yellow effect is the best.
3: A little more, because the flounder is relatively cooked, so the soup added to the stew should not be too much, just past the fish body.
4: Finally, the simmering time can be controlled for about half an hour. Shake the pot constantly when collecting the juice on high heat to avoid the bottom of the paste.
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