Health benefits
Tilapia: Protect liver, enhance immunity, delay aging
Garlic sprouts: Enhance immunity, antioxidant, anti-cancer and prevent cancer
Ginger: Reduces phlegm and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Ingredients
Luo Fei Fish ( half a pound with head ) | Parsley ( 2 stalks span> ) |
Garlic sprouts ( 2 followed ) | Lao Ganma ( 2 soup ) |
Ginger ( 20 grams ) | Garlic cloves ( 15g ) |
Salt ( Appropriate amount ) | Cooking wine ( Appropriate amount ) |
Light soy sauce ( appropriate amount ) | White pepper ( a little ) |
Cornstarch ( A little ) | Cilantro ( 15g ) |
Chicken powder ( a little span> ) | Water ( appropriate amount ) |
Laoganma’s recipe for stuffed tilapia with garlic sprouts, parsley and parsley
1. Wash the fish and cut it into pieces, season with ginger and salt , white pepper, cooking wine, a little cornstarch and marinate for half an hour
2.Heat the pan and add oil, add a little salt to the pan to prevent sticking, put the fish into the pan and fry slowly over medium-low heat until fragrant, add ginger to remove the fishy smell, and fry for about 10 minutes
4. Take the fish out and leave the oil in the pot.Stir-fry ginger and garlic
5.Put in Laoganma black bean sauce Stir-fry until fragrant
6.Add garlic sprouts and parsley
7.Add a little salt and stir-fry for a while
9.Pour a little cooking wine
10.Add a little light soy sauce, chicken powder, and boil water
11. Cover the lid and simmer over low heat for 10 minutes to collect the juice and thicken the sauce, and season to taste
12.Sprinkle with coriander, and a delicious Laoganma Stuffed Tilapia with Garlic and Parsley is complete
3.Turn over and continue to fry the other side.Do not fry for too long to make the fish juicier and the meat smoother.
8.Put the fried fish in
Tips
Ginger and wine should be added to the fish , white pepper to remove fishy smell, cornstarch helps to make it crispy when frying, locks in the moisture of the fish, and makes the fish more juicy.It needs to be marinated for enough time to absorb the flavor.Don’t let the stuffing process take too long, as the meat will become old
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