Sweet and sour fish raw material: one snapper.
Ingredients for sweet and sour fish: shallots, garlic, peppers, ginger, vinegar, eighteen spices and cooking wine.
Seasonings for sweet and sour fish: salt, sugar, soy sauce and chicken essence.
The practice of sweet and sour fish:
1. Preparation materials: after the fish is peeled and disemboweled, put it in a basin and pour some yellow wine to remove the fishy smell; Slice ginger, chop pepper and peel garlic;
2. Pour the oil into the pot, fry the fish with low fire, pour some water later, pour all the ingredients and cook;
When the water is dry, you can get out of the pot and put some shallots.
4. done.
China eat net tips:
1, the sweetness and sweetness can be adjusted according to your own taste.
2. After the fish is cleaned by descaling and laparotomy, put some yellow wine in the basin to remove the fishy smell of the fish and make it delicious.
3, fresh fish cut open and washed, soaked in milk for a while can not only remove the fishy smell, but also increase the umami flavor.
4. Chew three or five pieces of tea when the fish tastes in your mouth, and you will feel fresh immediately.
Healthy eating:
1, Wuchang fish is warm and sweet;
2. It has the effects of tonifying deficiency, benefiting spleen, nourishing blood, expelling wind and invigorating stomach;
3. It can prevent anemia, hypoglycemia, hypertension and arteriosclerosis. Megalobrama amblycephala is tender, delicious and rich in fat, which is better than Changchun bream and Triceratops. The edible part per100g contains 20.8g of protein, 0.5g of fat15.8g, 0.9g of carbohydrate, 229kcal of calories, 0.55mg of calcium/kloc-0, 0.95mg of phosphorus/kloc-0, and 2.2mg of iron, so it is an excellent fish.
Food taboos:
The general population can eat it.