On the table on the second light of the braised striped fish, the more you eat the more fragrant, the meat is tender and not fishy, super flavorful, come to learn
Fish is a kind of food that we often eat, high nutritional value, good taste, eat more without worrying about the problem of gaining weight, easy to digest, adults and children can eat. However, most of the fish on the market have large and small fish bones, and it is very inconvenient for younger children or the elderly to eat, and the fish is difficult to make, fragile and fishy, so if you want to eat fish, you must consider it from many aspects. My family prefers to eat fish, but for various reasons, I usually make some fish for my family to eat. First of all, when the fish is properly handled, only a large thorn is left, which is very convenient to eat. Secondly, the fish contains protein, trace elements and unsaturated fatty acids and other nutrients that are beneficial to the body, and people who regularly eat fish not only greatly reduce the risk of cancer, but also beautify and nourish the face, so that the skin remains smooth and tender.
There are also a variety of ways to cook with fish, such as braised pork, sauce stew, fried, etc. are all good choices, and everyone can cook according to their own preferences. But here I would also like to advise you, with the fish on the silver white "silver fat" do not remove Oh, it is not a source of fishy smell, on the contrary, this "silver fat" is a nutritious good thing, we can eat, do not need to clean too much, as far as possible to retain.
Today we will make a "braised striped fish", the taste of this dish is salty, delicious, the method is easy to learn, and there is only a large thorn in the middle of the fish, which is very suitable for children and the elderly. The fish with this is not a little fishy at all, the more you eat it, the more fragrant it is, and the friends who like to eat fish should quickly look at it!
【Dishes】: Braised striped fish
【Cooking Ingredients】: 500g of fish, 5 cloves of garlic, 3 slices of ginger, 6 pieces of green onion, 1 star anise, 2 pieces of dried chili peppers, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1/2 tablespoon of braised soy sauce, 1/2 tablespoon of sugar, salt, 1 large bowl of water, and appropriate amount of green onion.
【Cooking steps】:
1: First pat the 5 cloves of garlic with a knife, then cut the garlic into sections, cut the ginger into slices, and then prepare 2 peppers and 1 star anise.
2, take the fish to the head and tail, open the stomach to remove the internal organs and other dirt, and then wash off the black membrane in the belly of the fish, and then use the knife to draw a few flower knives on the fish. (The black film in the belly of the fish is very fishy, it must be removed, and the silver film on the fish does not have to be cleaned, and it can be retained as much as possible.) ）
3: Prepare a non-stick pan, pour less oil and heat it up, then put the fish in the pan and fry until golden brown on both sides.
4: After the pot is cleaned, pour some oil again and heat it, pour the chopped green onion, ginger, garlic, star anise and dried pepper into the pot and fry until fragrant.
5: Add 1 spoonful of soy sauce to the pot after the aroma wafts out of the pot, add 1 large bowl of water after stir-frying, and bring to a boil.
6: After the water in the pot boils, put the fried striped fish into the pot, add 1 spoonful of cooking wine, 1/2 tablespoon of braised soy sauce, 1/2 spoon of sugar and salt, gently flip the lid of the pot and simmer on high heat to collect the juice.
7, when the soup is almost harvested, cut some spring onions and sprinkle on the striped fish, so that a fragrant braised striped fish will be ready, can't wait to come to a bowl of rice, super next rice, interested friends hurry up to try it!
【Cooking Tips】:
1, the black film in the belly of the fish must be cleaned up, and the silver film on the fish body should be retained as much as possible.
2. When cleaning up the fish, you should pull off the spines on the back ridge of the fish.