Health effects
Star anise: regulates qi, relieves pain, dispels cold
Cinnamon: warms the body
Lard: delays aging, antioxidant, anti- Cancer prevention
Food ingredients
Matchmaker Fish ( 9 ) | Cooking wine (a little) |
Minced green onions (appropriate amount) | Minced garlic ( a little ) |
Minced coriander ( A little ) | Red pepper ( One ) |
Ginger ( a little ) | Anise ( a little ) |
Cinnamon leaves (a little) | Cinnamon (a little ) |
Oil ( appropriate amount ) | Salt (appropriate amount) |
Lard ( a little ) | Light soy sauce ( a little ) |
Oyster sauce ( Appropriate amount ) | Xiangqijiang ( Appropriate amount ) |
How to braise red fish
1. Remove the internal organs from the matchmaker fish.
2. Wash and set aside.
3. Prepare the seasoning.
4.Put oil in the wok, heat it up, add onion, ginger, pepper, oyster sauce and sauté the sauce until fragrant.
5.Add water and a little lard.
6.Put in the remaining seasonings, add the fish, and add water to cover the fish body.
7. Stew for about 30 minutes, collect the thick soup and serve on a plate.
Tips
1.Patients with Qi deficiency constitution, Qi stagnation constitution, damp-heat constitution, and phlegm-dampness constitution are not suitable to eat matchmaker fish.
2.Avoid drinking tea before and after eating fish.Avoid eating it with pig liver, which will affect digestion.It is not suitable to eat it with tomatoes.
3.Adding lard to stewed fish can enhance the flavor, and adding sauce can remove the fishy smell
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