Braised fish is a Min cuisine dish made from pomfret. The fish is not only delicious, but also has a very high nutritional value. Its protein content is 2 times that of pork, and belongs to the high quality protein, the human body has a high absorption rate. Fish is rich in thiamin, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content in fish is low, the fatty acids in it have been proved to have the effect of lowering sugar, protecting the heart and preventing cancer. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis. The motherland medicine believes that eating fish should pay attention to the right symptoms, the right symptoms eat "fish", its food and medical value can be revealed.

Ingredients prepared

Main ingredients: braised fish carp (one catty, gills, scales, dissected, cleaned up) Accessories: cooked chicken about half a taels (sliced thinly) half a taels of fresh mushrooms (sliced) half a taels of bamboo shoots (sliced into thin slices after cooking in boiling water for about five minutes)

Seasoning: half a taels of green onions, cut section. A small piece of ginger, sliced. Two cloves of garlic, sliced. Soy sauce two tbsp. One tablespoon of cornstarch, blended with water to make a gravy. One tbsp cooking wine. One tbsp sesame oil. Salt and chicken essence to taste.

How to cook

1: Tenderize the fish and make five or six cuts on both sides of the fish at equal distances from each other, then rub salt and cooking wine on the fish and taste it for half an hour or more.

2, the pot of oil to seventy percent of the heat, under the fish frying was light yellow fish out to be used.

3, the pan left about one or two remaining oil, burned to 40% heat, change the fire under the ginger, garlic, scallions fried flavor.

4, and then pour into the chicken, bamboo shoots, mushroom slices to medium heat for half a minute.

5, add about a catty of soup or water, under the fish, soy sauce, salt and burn about three minutes, turn over and burn for another three minutes.

6, fish up to plate for use.

7, the pot of soup thickening, dripping into the fish plate is complete.

Making tips

Frying fish has the secret pot of hot oil less fire temperature less stirred

Fish, in cooking is not very good at mastering the material, the fire is the key to success or failure, many people frying fish is not broken skin is sticky pot, if you want to deep frying fish more oil and hot enough to crispy and dry, frying fish have to be hot pots, less oil, fire to warm.

Fish into the pot on the less move it, this is the secret of frying fish is also the secret, if you are afraid that it is not cooked and keep turning, but instead of making a mess, three or two must get the skin open flesh, the face is completely different. Before that, you must wait until the pan is hot and then put the oil, the fish should also be wiped dry before entering the pan, frying gently over low heat, do not rush and push and flip. If you're not using a pan, just tilt the pan occasionally to even out the heat and control the heat so it's not too intense.

About ten minutes outside the skin stereotypes and then flip, at this time the meat has been cooked and the middle of the juice can be retained, if the spatula contact feel solid on the overcooked, in fact, some people are afraid of not cooked in advance in the body of the fish painted cut, and is not a smart way to cut the fish, the soup will be easy to lose the fish frying dry fish should not be too big strip is good.