<h1 class="pgc-h-arrow-right" data-track="1" > fish meat without adding a drop of water, tender to slippery, make this dish for children, supplement protein and brain</h1>
The nutritional value of fish meat is relatively high, no matter what kind of fish, freshwater fish, marine fish, they contain higher protein content, as well as rich calcium and so on. Since I was a child, I have loved to eat fish, so I have always felt that I can grow to such a height, but also thanks to my mother, who ate fish every day when I was a child. My parents weren't tall, but their height was generally genetic, so I don't think I'm short now.
I like to eat fish, not because of the high nutritional value of fish, I like to eat fish, because of the taste and umami taste of fish. People who like to eat fish, no matter what kind of fish they like, like me. If there were no fish at every meal, I would feel that it would not be delicious to eat, and I would not have the appetite to eat.
Every once in a while, my mother would bring me some fresh fish from the sea in my hometown, and these fresh sea fish, simply braised, were delicious. But today I share a method, not braised, not steamed, not fragrant, not fried, simple and delicious, fish do this, without adding a drop of water, tender to slippery.
If you have a child at home, make him this dish, supplement protein and brain supplement. Because fish meat is not only rich in protein and calcium, but also rich in DHA, a substance known as "brain gold". The following is its approach, let's take a look at it
<h1 class="pgc-h-arrow-right" data-track="19" > [casserole baked sea bass].</h1>
ingredient:
Sea bass, 1 tbsp soybean paste, soy sauce, cooking wine, vinegar, salt, sugar, pepper, starch, green onion, ginger and garlic, cooking oil.
Step 1
The sea bass is cleaned, then cut into small pieces, then add shredded green onion and ginger, 1 spoonful of soybean paste, 2 spoonfuls of soy sauce, cooking wine, vinegar, salt, sugar, pepper and starch, mix well and marinate for a while.
Step 2
Marinate for more than ten minutes or so. Then heat the oil, add the ginger and garlic pieces, sauté for a while, stir-fry until fragrant, ginger and garlic as the bottom.
Step 3
Then put the fish pieces neatly on top of the ginger and garlic, pour in the remaining sauce of the marinated fish, then cover the pot and bake on medium-low heat for 6 minutes.
Step 4
Drizzling some white wine along the lid of the pot can play a fishy role. After 8 minutes, turn off the heat, simmer for a while (about two or three minutes), open the lid and sprinkle some green onions.
I use sea bass, the fish meat itself is very tender, the fish meat is garlic cloves, clipped up easy to slip from the chopsticks. Freshwater sea bass fish meat is also very smooth and tender, and the nutritional value of freshwater sea bass is higher than that of marine sea bass, of course, the price is more expensive, so there are conditions, you can choose to buy freshwater sea bass!