1. the tuna front and back to change the knife into the basin, put the shredded green onion, ginger, cooking wine, wipe well marinated for 5 minutes.
2. Oil in the pot to hang a layer of starch on the fish, pan frying, pan hot oil, onion, ginger, garlic, chili pepper fried, put people 500ml of water.
3. Add oyster sauce, soy sauce, cooking wine, etc. boil, deep-fried fish into the pot and stewed over high heat for 20 minutes, and then the rest of the soup put starch to collect sauce, pour the juice in the fish can be completed.
Tuna is a bony fish (Osteichthyes), perch (Pereiformes), mackerel (Scombridae), fish in several genera of tuna (Thunnus), the rudder skipjack tuna (Auxis), tuna (Euthynnus), skipjack tuna (Sarda), skipjack tuna (Katsuwonus), skipjack tuna (Euthynnus), skipjack tuna (Sarda), skipjack tuna (Katsuwonus), skipjack tuna, skipjack tuna, and skipjack tuna. Katsuwonus), naked fox skipjack tuna genus (Gymnosarda) collectively, from the point of view of fishery utilization can be divided into: yellowfin tuna, bigeye tuna, bluefin tuna, albacore tuna, skipjack tuna, and six species of mazu tuna.
Tuna meat is tender, delicious, high protein content; rich in docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and other biologically active polyunsaturated fatty acids; at the same time, methionine, taurine, minerals and vitamins are rich in the content of the International Nutrition Association recommended by the green non-polluting and healthy food