Fish is very nutritious, but many people like to eat fish but don’t know how to cook fish. Let’s learn how to make braised fish with pickled cabbage!
How to make braised fish with pickled cabbage
1. Clean the fish body and cut it into small pieces.
2. Put the cut fish into a small basin, add a little white wine, pepper and appropriate amount of salt and cook for half an hour.
3. Slice ginger and garlic, cut pepper into sections, and prepare some sour pickles and pickle juice.
4. Put the marinated fish into the oil pan and fry until brown, then take it out.
5. Leave a little oil at the bottom of the pot and add the pepper segments, ginger and garlic slices.
6. Pour in the sauerkraut and juice and boil. If there is no sour juice, add a small bowl of water and boil.
7. Add a tablespoon of soy sauce.
8. Pour in a few drops of ginger oil
9. Add the fish and bring to a boil, then reduce to low heat.
10. Turn the fish over once, let the fish meat evenly absorb the flavor and cook until the juice is reduced. Add a little MSG and stir well before serving.
How to choose fish
1. When we buy fish, we must first choose fish that are jumping around, because if the fish is jumping around, it means that the fish is healthy, and we should buy fish When eating, we should try our best to choose fish with complete scales and no defects, because this kind of fish is relatively fresh.
2. When we buy fish, we should also pay attention to the gills of the fish. If the gills are bright red, it means that the fish is relatively fresh and does not lack oxygen. If the gills are dark red, it means that the fish is not short of oxygen. There is already some lack of oxygen and it is not too fresh. After the fish dies, the color of the fish's gills will turn white.
3. When we buy fish, we try to choose live fish. If we find small bugs on the fish or elsewhere when buying live fish, we'd better not buy such fish. , because such fish may have parasites such as schistosomiasis. If we cook the fish for insufficient time or do not cook the fish well, we are likely to suffer from schistosomiasis or schistosomiasis after eating. Other diseases.
4. If there are no live fish when we buy fish, we can choose fresher fish from some dead fish. First, we have to smell the fish with our noses. If it is dead, Fish that has been around for a long time, especially in summer, will emit a very unpleasant odor. It is best not to buy such fish, because the fish may have been infected with spoilage bacteria.
5. When we buy dead fish, we should try to buy some fish that are as close to fresh as possible. We can press the body parts of the fish with our fingers. If the fish meat is relatively hard, it means that the fish has just died. If the fish is If the fish has been dead for too long, we can also see the separation of fish meat and fish bones. It is best not to buy such fish, otherwise it will affect our health after we use it.
The nutritional value of fish
1. Rich in complete protein. Fish meat contains a large amount of protein, such as yellow croaker with 17.6, hairtail with 18.1, mackerel with 21.4, silver carp with 18.6, carp with 17.3, and crucian carp with 13.
2． The fat content is low and mostly unsaturated fatty acids. The fat content of fish is generally low, most of which are only 1 to 4. For example, yellow croaker contains 0.8, hairtail contains 3.8, mackerel contains 4, silver carp contains 4.3, carp contains 5, crucian carp contains 1.1, bighead carp (fat-headed fish) only contains 0.9, cuttlefish contains Contains only 0.7.
3． The content of inorganic salts and vitamins is relatively high. Both seawater fish and freshwater fish are rich in sulfur, as well as inorganic salts such as phosphorus, calcium, and iron. Fish also contains a large amount of vitamin A, vitamin D, vitamin B1, and niacin. These are nutrients that the human body needs.