Name: Braised Fish with Beans
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Anhui; 300g Carob; 6ml olive oil; 6g salt; 2ml Soy sauce; 1ml Cooking Wine; 3 slices ginger; 20g Chives; 20g onion; 10g Fennel; 1 piece Red chili

Braised Fish with Beans

by sourcehe

4.9 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

It's beginning of autumn, let's post autumn fat. Nowadays, the most demanding healthy and nutritious food, autumn fat can't be posted too much. But the meaning of autumn fat must not be lost. Therefore, the choice of braised fish with beans is neither traditional nor meaty. It is also a combination of meat and vegetables, which is nutritious and healthy.
The fish in the reservoir after autumn is fat, tender and sweet. Anhui fish is one of the four major freshwater fish. It is rich in protein and unsaturated fatty acids, which is very beneficial to blood pressure circulation. Eating more fish can increase memory. Among meats, fish is the choice for people with low calories and healthy weight loss.
Beans have the effects of dispelling dampness and nourishing the spleen, regulating the digestive system, and replenishing qi and promoting fluid. Beans also have the effect of relieving heat, dampness and edema. "

Braised Fish with Beans

1. Prepare fresh beans, anhui fish, peppers, garlic, onions and other ingredients;

2. Wash the anhui fish and cut into pieces, add salt, oil, soy sauce, and cooking wine to marinate for 5 minutes

3. Wash the beans and remove the pods, breaking the same length;

4. Boil the water, add the beans, blanch them, and remove them until they are ripe. Super cold water;

5. Heat the pan, pour the oil, prevent ginger, fry the fish on a low fire, turn the other side slightly yellow and continue to fry the pan;

6. Red pepper, onion, saute;

7. Add the beans and stir fry;

8. Add the fried fish, add soy sauce, cooking wine, chives, fennel and stir-fry to collect the juice.

Tips:
1. Beans should be full of pods, boiled and cooked to avoid poisoning;
2. After the beans are boiled in cold water, they can keep the color emerald green and refreshing.
3. When frying the fish, fry it on a low fire, turn the light yellow and fry on the other side;
4. The fish is easy to break, so don't turn it over after putting it in.