Braised fish is a Fujian dish made of pomfret. Fish is not only delicious but also nutritious. Its protein content is twice that of pork, and it belongs to high-quality protein with high absorption rate.
"Braised fish" is unique in cooking: first, it should be used alternately with large fire, medium fire and small fire to give full play to the heat; Second, the proportion of seasoning should be appropriate and the timing should be accurate; Third, color, thickening and oiling should be done well. The finished dishes are bright red, smooth and full.
nutritive value
There are many kinds of fish. The main edible freshwater fish are carp, grass carp, crucian carp, mandarin fish and Mekong fish, and the marine fish are yellow croaker, hairtail and flounder. They all have the characteristics of tender and delicious meat and rich nutrition, and are good sources of some vitamins and inorganic salts.