Braised fish with Agastache rugosa(huo xiang shao yu kuai )

Braised fish with Agastache rugosa

Introduction:

"[Huoxiang Shaoyu Kuai] often cook fish for my mother. As my child grows up day by day, my mother grows older and older, her hair is getting whiter and whiter, her wrinkles are getting more and more, her body is getting fatter and her pace is getting slower and slower We need to pay more attention to our diet. We should eat more Cereals, less fat meat and more fish. It's good for the health of the elderly and children. I grow Agastache rugosa by myself. It's delicious with fish. The unique fragrance of Agastache rugosa is a little fragrant and a little sweet. It's very popular with fish! Mom is in my house recently, three meals a day, doing well

Production steps:

Step 1: material drawing.

Step 2: cut the fish into pieces, add ginger and pepper, soy sauce wine and salt.

Step 3: change ingredients to knives.

Step 4: add dry starch to the salted fish.

Step 5: pour oil into the pan after moxibustion, and put in the salted fish. Fry on both sides.

Step 6: push the fried fish aside,

Step 7: stir fry shallot, ginger and garlic.

Step 8: mix the fish with the seasoned ingredients evenly, add a little water, bring to a boil over high heat, and turn to low heat to stew.

Step 9: open the lid in the middle and have a look. Use the spatula to move gently.

Step 10: drizzle the soy sauce, add sugar and salt to make the fish taste good.

Step 11: put on the chopped Agastache rugosa,

Step 12: mix well and take out the pot.

Materials required:

Fish: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Agastache rugosa: moderate

Salt: right amount

Soy sauce: moderate

Pepper: right amount

Starch: right amount

Sugar: right amount

Cooking oil: proper amount

Note: fish pieces are fragile, try not to turn too much to avoid fish pieces broken. Add agastache in the end.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Huo Xiang Shao Yu Kuai