Name: Braised Gayu
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 bars Gayu; 1/2 a tree Green onions; 1 head garlic; 4 Dried red chili; 1 piece star anise; 1 Bay leaf; 1 piece Basil leaves; a little oil; a little salt; Some Soy sauce

Braised Gayu

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Gayu, also known as yellow latin, gayazi, and yellow pierced bones, has a bare body without scales, a yellow-green back, and a dark yellow side with black plaques. Ga fish is rich in protein and richer in copper than other fish. It has important effects on the development and function of blood, central nervous system and immune system, hair, skin and bone tissues, brain, liver, heart and other internal organs. The size of the Gayu from the north and the south is different, but the taste is very tender.
Braised Gayu is the most common and most convenient, and it can be freshly cooked in 10 minutes. Because the thorns are less and the meat is tender, it is very suitable for the elderly and children to eat, and the rice with soup is also very delicious. Because it is a freshwater fish, there is more or less a smell of earthy smell. Commonly used seasoning for removing fishy is with onion, ginger, garlic, pepper, etc. Today I used perilla leaves and stewed it together, which not only removes the smell, but also makes Gayu has a special fragrance. Especially the basil sucked enough fish soup and stuffed it with the rice. Wow, it's so enjoyable! "

Braised Gayu

1. Remove the gills and internal organs of fresh garfish, and clean them;

2. Prepare scallions, garlic, dried red peppers, star anise and bay leaves;

3. Pour a little oil in a non-stick wok. After the oil is hot, put the fish into the wok, fry it slightly yellow on both sides, and put all the seasonings in step 2 into the wok;

4. Sprinkle a little salt, pour appropriate amount of soy sauce, and then pour a bowl of hot water until the fish is covered, and then spread the cleaned perilla leaves on the fish; different brands of soy sauce have different colors and different saltiness, depending on the taste Adjust the dosage;

5. Cover the pot and simmer for 10 minutes;

6. The soup has a beautiful fragrance. After the high temperature, the anthocyanin of the perilla leaves has faded and the leaves are green, but the fragrance has been mixed with the fish soup, and the nutrients have not been lost.

7. Braised Gayu, with less thorns and more meat, and the fish is fresh and tender!

Tips:
1. The small meat of the garfish is tender. When frying, it must be fried and shaped and then turned over. Be careful when putting it on the plate to maintain its integrity;
2. Perilla leaves can be bought in the market, can be eaten raw, or stewed fish to add fragrant smell.