Health effects
White sugar: activate blood circulation and remove blood stasis
Doubanjiang: maintain healthy skin and mucous membranes
Cinnamon bark: disperse blood stasis and reduce swelling
Ingredients
Fish lips ( 8 ) | Onion ( 1 tree ) |
| Ginger ( 5 pieces ) | Garlic ( 3 petals ) |
Very fresh soy sauce ( appropriate amount ) | White sugar ( appropriate amount ) |
Vinegar (appropriate amount) | Cooking wine (appropriate amount) |
Sichuan pepper aniseed ( appropriate amount ) | Doubanjiang ( 1 tablespoon ) |
Cinnamon ( appropriate amount ) |
How to braise fish lips
1.Wash the fish lips, drain the water, and slice the onions, ginger and garlic
2. Prepare more oil, heat it 80%, add fish lips and fry until golden
3. Prepare a little oil again.After the oil is hot, add the peppercorns and aniseed, stir-fry until fragrant, then add onions, ginger and garlic, pour in soy sauce, and then add A spoonful of bean paste
4. Add the fried fish lips and stir slightly, add vinegar and sugar , cooking wine, water (just over the fish lips), then add cinnamon and bay leaves, bring to a boil and then simmer over low heat
5. Stew until the juice is gone, and prepare some minced garlic and chopped green onion.You can sprinkle some minced garlic during this period
6.Plate and sprinkle with chopped green onion
Tips
When frying fish, heat the pot first and then add oil, so that the fish skin will not fall off; stir as little as possible when frying or stewing fish; you can Add salt to your own taste (I didn’t)
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
