Medicinal use: bream has the effects of tonifying deficiency, invigorating spleen, nourishing blood, expelling wind and strengthening stomach, and can prevent anemia, hypoglycemia, hypertension and arteriosclerosis.
Applicable people: ordinary people can eat it, suitable for people with anemia, physical weakness, malnutrition and no diet;
Literature records: Tang and Meng Wei: people with malnutrition and dysentery should not eat. Dietotherapy Materia Medica: Silkworm carp can inhibit stomach qi, benefit the five internal organs, and eat with mustard sauce, which can help lung qi, remove stomach wind and eliminate grains. Eating tuna is good, it helps temper, makes people eat, make soup and eat happily, just as good as crucian carp. People with chronic dysentery are forbidden to eat.
Nutrition: the meat is delicious and tender, with high fat content and higher visceral fat content. Every hundred grams contains protein 2 1.0 mg, fat 6.9-8.0 g, calories 92 kcal, calcium 120 mg, phosphorus 165 mg, and iron 1. 1 mg.
Ingredients: snapper, shallot, ginger, garlic, millet pepper, green pepper, red pepper, star anise, soy sauce, edible oil, edible salt, cooking wine and soy sauce.
Cooking steps:
The main components are shown in the figure.
Remove seeds from green pepper and red pepper and wash.
Shred peppers and put them on a plate for later use.
ginger slice
Garlic slices
Cut the millet pepper into small pieces
Cut shallots into sections.
The bought fish is simply treated and rinsed.
Because I was particularly afraid of the smell, I put plastic wrap on the chopping block. Scrape the scales clean, usually at the tail, near the gills, back and abdomen.
If you scrape the black film off the belly of the fish again, the fish seller will not scrape it clean.
When the black film is scraped clean, rinse it with warm water.
Cut both sides, and the seasoning tastes good.
Reverse pumping
Pour wine
Pour in the right amount of salt. If you can't control the quantity, put less.
Rub all the seasonings evenly. Go this way.
Fish gills stuffed with millet pepper to remove fishy smell.
Also put some in the fish's stomach. If you want to learn cooking, please pay attention to healthy food recipes.
Add ginger, garlic, star anise and onion. If you don't like the taste of star anise, you can leave it alone.
Clean the fish with ginger slices, then spread ginger slices and garlic slices and marinate for half an hour. Remember to turn over and marinate the other side in the middle.
Hot oil in the pot can be a little more.
Release the fish after the oil is hot, and be careful of spilling oil.
Do not pour the marinade.
When frying fish, pour the oil net with a spoon to make it heated evenly. Pick up the pot, and when the fish can shake, it will fry below.
Turn it over, it is still covered with oil, but the focus is on the edge of the fish.
After frying both sides, plate.
Store oil in the pan, add ginger slices and garlic slices and stir-fry until fragrant. Turn a small fire
Be sure to have a small fire! Remove the soy sauce, stir fry, the fire is big, and it is easy to paste.
Stir-fry until the soy sauce melts and turns into a fire.
Add shredded green pepper and shredded red pepper and stir fry. After the rest, pour the fish with the juice inside.
Adding water won't touch most fish.
Pour soup repeatedly
Don't forget the fish tail and the fish head.
The soup is almost collected. Taste it. If it is too salty, add some warm water. If it is too weak, add some salt. Sprinkle with onions and turn off the heat. It is better to make the fish salty than light.