Braised Ankang fish(hong shao an kang yu )

Braised Ankang fish

Introduction:

The fish is commonly known as stuttering fish, toad, toad, pipa, etc. the fish is the common name of the teleost fish of the order Gobiidae. It is a medium-sized benthic fish. It generally lives in the bottom of the sea 2-500 meters below sea level. It is distributed in all major oceans in the world, such as the Atlantic Ocean, the Pacific Ocean and the Indian Ocean. Minnow is rich in vitamin A and C. Rich in calcium, phosphorus, iron and other trace elements, high nutritional value. Its tail muscle can be used for fresh food or processed to make Qian song, etc. its fish maw and roe are high nutrition food. Its skin can be used to make glue. Its liver can take fish liver oil. Its bone is the raw material for processing Minggu fishmeal. The common minnow is an important food fish in Europe. In Kanto, Japan, minnow is said to be the best among people, known as "puffer fish in the West and minnow in the East". The fish is as compact as a lobster. It is not loose and firm. Its fiber is full of elasticity. It is more delicious than other fish. It is rich in collagen (so it is called "the lobster of the poor"). The Japanese love to eat the casserole, especially in winter. In addition to hot pot, the Japanese also use minnow liver as sushi, and minnow liver is also known as sea goose liver. It is said that it has the function of clearing heat and detoxifying the skin, and the general food method is steaming or sashimi. "

Production steps:

Step 1: clean up Ankang fish.

Step 2: clean up Ankang fish.

Step 3: Chop.

Step 4: blanch in boiling water, take out and drain.

Step 5: another pot, add a little oil, stir fry shallot ginger garlic.

Step 6: Boil the soy sauce.

Step 7: add some hot water, salt, sugar, vinegar, taste and pour in the fish.

Step 8: simmer over low heat until half of the soup is received, taste it again, adjust the taste according to the situation, and then close the soup over high heat. Don't close the soup too dry, and the fish soup is also delicious.

Materials required:

Ankang fish: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

Note: there are many terrible teeth in that terrible mouth. Therefore, it is suggested that the head of this fish should not be cut too small. Be careful when eating.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao An Kang Yu