Braised Ribbonfish in Brown Sauce's eight common practices

The fish is tender, fat and delicious. Except for the big bone in the middle, the fish has no fine thorns, so it is very suitable for children and those who are afraid of fishbones. Belt fish is a marine fish with high nutritional value, which is generally used for steaming, braising or dry frying. It can often eat belt fish to appetizer, warm stomach, replenish deficiency and moisturize the skin. it also plays a beneficial role in postpartum deficiency, postpartum milk deficiency and traumatic hemorrhage.

The first step of Braised Ribbonfish in Brown Sauce

[materials] Carp (1, 544 grams), scallions (1), ginger (5 slices), garlic (2 cloves), onions (1) marinade: salt (3 tablespoons), cooking wine (1 tablespoon), soy sauce (1 tablespoon), cornflour (1 tablespoon).

[sauce] White sugar (1tbsp), salt (1tbsp), cooking wine (1tbsp), cornflour (1tbsp), soy sauce (1tbsp).

[seasoning] Oil (1 bowl).

1. Fry: wash the fish to dry. For insurance, you can use paper towels to absorb the water. Another option is to wrap it in flour so that it is not easy to collapse oil because of water. Put oil in the pan, heat it, fry the fish, turn it over once in the middle, and fry until both sides are golden brown and set aside.

2. Burn: change new oil, add spring onions, ginger and garlic, saute until fragrant, stir-fry with fish. Add wine, soy sauce, vinegar, stew, add the right amount of sugar and salt, stir-fry a few times, add water, level with the fish. Open the high heat to concentrate the soup and serve on a plate.

[tip] it'd better be local fish, smaller and delicious. Fried is very important, wrapped in a little flour, sparse, will be very crisp.

The second practice of Braised Ribbonfish in Brown Sauce

[materials] with fish, salt, cooking wine, soy sauce, cornflour, ginger, onions, garlic, eggs.

1. Cut the fish into 5 cm long sections, add 1 tablespoon salt, 1 tablespoon cooking wine, 1 tablespoon soy sauce and 2 tablespoons cornflour and marinate for 15 minutes. Slice ginger, chopped garlic and chopped onions.

2. In an empty bowl, add 1 tablespoon salt, 1 tablespoon cooking wine, 1 tablespoon sugar, 2 tablespoons cornflour, 1 tablespoon soy sauce and 2 cups water. Mix with chopped onion, ginger and minced garlic to make a sauce.

3. Beat the eggs into a bowl, beat well into the egg liquid and set aside; remove the head and tail of green onions, cut into segments and then shred.

4. Heat 1 bowl of oil in the hot pot, first wrap the fish with egg, then fry the fish in the pan until golden on both sides, fill up and drain the oil.

5. Pour the remaining oil into the pan, saute the green onions, pour in the fish and the mixed sauce, bring to a boil over high heat and simmer for 5 minutes, wait for the soup to be thick, then serve.

[tips]

1. There is a layer of silver grease on the surface of belt fish, which contains an anti-cancer ingredient, which can effectively treat acute leukemia and other cancers. Do not scrape hard when cleaning.

2, deep-fried belt fish can not be fried, to the belt fish wrapped in batter or eggs, and then deep-fried until cooked, can avoid the loss of silver fat.

3. The heat of deep-fried belt fish: first, deep-fry the fish over high fire, lock the surface of the fish, and then fry it slowly over low heat to make it cooked and deep-fried.

4. when choosing and buying, the belt fish with wide and thick body, bright eyes, white body and bright spot with silver pink film is the best; if the fish body color is yellow, no luster, mucus, flesh red Gill black, broken belly is inferior belt fish, it is not suitable to eat. In addition, people with sores and scabies should eat less belt fish.

The third practice of Braised Ribbonfish in Brown Sauce

[materials] Fish, ginger, garlic, green and red pepper, spring onion, rice wine, soy sauce, salt, sugar, vinegar, chicken essence.

[practice]

1. Wash the belt fish, cut off the back bones and fins, cut them into segments, and marinate with salt for 10 minutes.

2. Cut ginger, garlic, green and red pepper and green onions and set aside.

3. Fry the belt fish until golden on both sides.

4. Cook rice wine and soy sauce, add the right amount of water, about 150ml, add ginger and garlic.

5. Because the belt fish has been fried before, it is basically cooked, so you don't have to cook it for a long time. After cooking for 2 or 3 minutes, season with salt, sugar, vinegar and chicken essence, and then add green and red pepper.

6. When the soup begins to thicken, add spring onions and heat to collect the juice.

The fourth practice of Braised Ribbonfish in Brown Sauce

[materials] 400 grams of belt fish, 25 grams of bamboo shoots, 1 spring onion, 1 piece of ginger, 6 cloves of garlic.

[seasoning] 500 grams of edible oil (50 grams), 3 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of balsamic vinegar, 1 tablespoon of refined salt, 1 spoon of monosodium glutamate.

[practice]

1. Wash onions, ginger and garlic into slices, wash bamboo shoots and slice bamboo shoots, clean the belt fish and cut them into sections.

2. Put the wok on the fire, heat the oil, and deep-fry the fish until the sides are light yellow.

3. Leave a little oil in the pan, stir-fry onions, ginger, garlic and bamboo shoots, cook in cooking wine, soy sauce, add proper amount of water, add fish, vinegar, salt and monosodium glutamate, bring to a boil, turn to low heat and cook slowly.

4. after the fish is well-cooked, remove it and put it on the plate, heat up the juice, and pour the thick juice on the fish.

[characteristics] the fish is tender, salty and delicious.

[tip] if the fish is very fresh, you can also use boiling water to blanch the fish and simmer, so that the fish will be more fresh and tender.