Stir fried fish(bao chao qian yu )

Stir fried fish

Introduction:

Qi á NY ú is a major catfish species in North America. It is the most famous in aquaculture. It is also called channel catfish. It has the characteristics of thick meat, smooth skin, tender meat, fat and delicious. Tong fish is of high nutritional value, with the characteristics of fresh and tonic. It is usually used to make Casserole Dishes, especially suitable for stewing with mustard tuber, so as to hang out its delicious taste. Tong fish is delicious, tender and smooth, and has a unique taste. In addition to invigorating the spleen and promoting diuresis, it also has the functions of ventilation and swelling, benefiting Yin and Yang, nourishing blood and deficiency, nourishing heart and kidney, and detumescence. It has certain dietotherapy effects on edema, beriberi, lumbago and leg weakness, hemorrhoids, tinea scabies, earache and trachoma. At the same time, it is also beneficial for promoting lactation and blood circulation, preventing measles, treating chronic nephritis and preventing tuberculosis, which is suitable for almost all ages. "

Production steps:

Materials required:

Tongyu: 500g

Salt: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

MSG: right amount

White pepper: right amount

Wang Shouyi: moderate

Soybean powder: appropriate amount

Rapeseed oil: right amount

matters needing attention:

Production difficulty: Advanced

Process: firing

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Bao Chao Qian Yu