Dad has something to say: Because he was born in a seaside town in Chaoshan, he likes to eat all kinds of marine fish in his bones. When his wife is pregnant, people around him also suggest eating more fish, so in fact, two or three meals a week should be inseparable from fish or seafood.
Today, I made a Chaoshan-style peeled fish, and the ingredients were simple, so I used the "Puning bean paste" in Chaoshan.
Nutritional value of peeled fish
The scientific name of skinning fish is green fin horse-faced bream, also known as horse-faced fish, and the common name of Chaoshan is Dizai and skinning fish. My house is called "peeling". I wonder what you call this kind of fish there?
Peeling fish
Marine fish, especially deep-sea fish, are rich in DHA, an important nutrient for infant brain development, and marine fish are also rich in protein, a variety of vitamins and amino acids, so doctors will also recommend eating more fish.
Chaoshan method of peeling fish
First, material preparation
Skinned fish
The ingredients for this dish are very simple, just fish and ginger, and half a spoonful of soybean sauce. You don't even need salt, because the bean paste itself is salty.
Puning bean paste is an essential seasoning for Chaoshan families.
Second, the specific practice of peeling fish
1, put the oil, put the ginger slices and fish in the frying pan, and both sides are slightly golden.
Fried peeled fish
2. After frying, add half a spoon of soybean sauce.
Soy sauce
3, add water, cover the fish, cover the pot and simmer for 2 minutes.
4, add some onions, stir fry on the pot.
5. Like me, this water is almost boiled dry. In fact, it doesn't matter if you put more water. It is also delicious to bring some soup.
In fact, there is a simpler way to put soybean sauce and fish directly into the pot and add water to stew, which is just as delicious. But fried, the fish will be harder, more fragrant and taste better.