Braised pomfret(hong shao bai chang yu )

Braised pomfret

Introduction:

"White pomfret is a kind of cultured freshwater fish, and its meat is delicious. The W-3 series of unsaturated fatty acids in pomfret meat have been proved to be an important material to reduce the occurrence of cardiovascular diseases by medical clinic. The cholesterol content of red pomfret is also lower than that of all animal foods. It has the effect of replenishing qi, nourishing blood, relaxing tendons and benefiting bones. It mainly includes dyspepsia, anemia, aching muscles and bones, numbness of limbs. "

Production steps:

Step 1: remove the scales, bore and wash the fish.

Second step: cut the fish knife and add salt and Baijiu for 20 minutes.

Step 3: prepare onion, ginger, garlic and star anise.

Step 4: spread the salted fish all over with egg liquid.

Step 5: heat the frying pan with oil and fry the fish.

Step 6: fry the fish until golden on both sides.

Step 7: push the fish aside, add in onion, ginger, garlic and star anise, and saute until fragrant.

Step 8: add soy sauce, vinegar, sugar, wine and salt and bring to a boil.

Step 9: add water without fish, add Auricularia auricula, bring to a boil, turn to low heat, simmer for 20 minutes, then dry the soup.

Materials required:

White pomfret: 1000g

Auricularia auricula: right amount

Onion, ginger and garlic: right amount

Star anise: 2

Pepper: 1

Egg: 1

Soy sauce: right amount

Sugar: right amount

Vinegar: moderate

Baijiu: moderate amount

Salt: right amount

Caution: adding Baijiu to fish can remove the fishy smell of freshwater fish.

Production difficulty: unknown

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Bai Chang Yu