Braised longevity fish(hong shao fu shou yu )

Braised longevity fish

Introduction:

"Fushou fish is delicious and tender. It contains a variety of unsaturated fatty acids and rich protein. It is especially suitable for the elderly and children. The main reason is that there are few fish bones. This method is also my favorite, usually a fish with a green vegetable can do a meal, really delicious

Production steps:

Step 1: remove scales, gills and internal organs of Fushou fish. Pay attention to scrape and clean the black film inside the stomach. Shred ginger, flatten garlic and cut into small pieces.

Step 2: make a few cuts on the fish to make it tasty. Spread salt all over the body and marinate for about 10 minutes.

Step 3: put oil in the pot, preheat, the fire must be hot. Dry the fish and fry until golden.

Step 4: turn over and continue to fry the other side until golden.

Step 5: add water (less than half of the fish). Bring to a boil over high heat, cover and turn to low heat for 3 minutes.

Step 6: add soy sauce, salt, garlic and ginger.

Step 7: add scallion.

Step 8: put the scallion leaves again and collect the juice over high fire.

Step 9: load the plate.

Materials required:

Longevity fish: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Oil: right amount

Salt: right amount

Soy sauce: moderate

Note: to prevent sticking pot method: 1, the fire must be burned, under the fish do not rush to turn, and so fried to a certain extent, remote frying pan fish will move can turn. 2. Heat the wok over medium heat, spread the ginger slices evenly in the wok, add oil, and then add fish.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Hong Shao Fu Shou Yu