Sauce exploded pennant fish

Materials: pennant fish

Seasoning: green onion, ginger, garlic, dried chili peppers, peppercorns, noodle sauce, chili sauce, seafood sauce, cooking oil, balsamic vinegar, fresh juice, cooking wine, salt, sugar, cornstarch, monosodium glutamate (MSG)

Methods: first of all, pennant fish with boiling water over a little bit, which is also known as blanch a little bit. Blanch until the claws are open and molded. About 3-5 minutes. After blanching, remove the eyes, teeth and spine tendons from the penaeus.

Then take a small bowl and pour in two tablespoons of cooking wine, two tablespoons of noodle sauce, two tablespoons of seafood sauce, one tablespoon of hot sauce, one tablespoon of cooking oil, one tablespoon of balsamic vinegar, one tablespoon of fresh flavor sauce, salt to taste, half a tablespoon of sugar, and mix it into a sauce.

Shred green onion and ginger, slice garlic, and set aside dried chili peppers and peppercorns.

Frying pan on the oil, pour onions, ginger, garlic, chili peppers, sautéed flavor, then pour into the blanched penny fish stir fry, then pour into the sauce, and finally thickened with water starch, add monosodium glutamate, out of the pan.

The pennant fish nutritional value is very high. Containing 32% protein, 9% fat, another inorganic salts and vitamins; sea hare also has anti-inflammatory fever, moisturize the lungs, nourishing Yin effect. Only delicious without fat. Seafood is rich in trace minerals, also very good for pregnant women.