Health benefits
Coriander: clear up rash
Peanut oil: delay aging, antioxidant, anti-cancer and prevent cancer
Pepper: nourish blood, protect Teeth, protect bones
Food ingredients
Wild crucian carp ( 3 ) | Green pepper ( 2 pcs ) |
Barbecue ingredients ( 2 spoons ) | Ginger ( appropriate amount ) |
Garlic cloves ( 4 pieces ) | Cilantro ( appropriate amount ) |
Peanut oil ( 30ml ) | Salt ( appropriate amount ) |
| Light soy sauce ( 15ml ) | Pepper ( Appropriate amount ) |
Rock sugar ( 5 grams ) | Flour ( Two spoons ) |
Cooking wine ( 30ml ) |
How to make braised fish with barbecue flavor
1. Clean the fresh crucian carp and leave it for two hours.Cut the green pepper into diagonal sections, mince the garlic cloves, shred the ginger, and cut the coriander into inch-long sections.
2.Put two spoons of barbecue ingredients, appropriate amount of light soy sauce, pepper, and a piece of rock sugar.Add half a bowl of water to make the braised sauce.
3. Dry the fish body with kitchen paper and dust the fish body with flour.
4. Heat the pan and cool the oil, and put the fish into the pan.
5. Fry until both sides are browned.
6.Put in 30 ml of cooking wine.
7. Boil the cooking wine and add the braised sauce.
8.Bring to a boil.
9. Add minced garlic.
10. Add the green pepper, cover the pot and simmer for 5 minutes.
11.Open the lid and add the coriander segments.
12. Take it out of the pot and put it on a plate.A braised fish with a strong barbecue flavor is completed.
Tips
1.Leave the processed fish for two hours, and the enzymes in the fish will start to work, which can break down the protein into amino acids, making the fish delicious and tender.
2.Before putting the fish into the pot, wipe off the water on the fish and apply a small amount of flour to prevent it from sticking to the pot.
3.Adjust the braised sauce to make the soup richer.
4.Because it is wild crucian carp, in order to preserve its delicious taste, add as little seasoning as possible.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
