Braised Saury

Name: Braised Saury
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Saury; 5g very light blue; 5g ginger; 5ml Soy sauce; 20ml Rice vinegar; 2-3 tablespoons White sugar; 4-5 cloves garlic

by Monkey woman

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The content of crude protein and ash in fresh muscle samples of wild saury was significantly lower than that of cultured (P<0.05), while the content of crude fat was significantly higher than that of cultured (P<0.05). There was no significant difference in water content between the two (P>0.05). ). 18 kinds of amino acids were detected in the fresh samples of wild and farmed muscles, but the content of most of the amino acids in the farmed muscles was significantly higher than that of the wild coccinella (P<0.05). Among them, the total amount of amino acids in the farmed Coilia spp. is 11.97% higher than that of the wild, and the total amount of umami-flavored amino acids is 14.12% higher than that of the wild Coilia spp. According to the amino acid score (ASS) and chemical score (CS), the first restrictive amino acid in both wild and farmed is tryptophan, while the essential amino acid index (EAAI) of farmed is significantly higher than that of wild (P<0.05). From this, it can be concluded that the nutrition quality of aquaculture that feeds on live bait will not decrease, and it can completely replace the wild.

Ingredients

2 Saury
5g Very Light Blue
5g Ginger
5ml Soy Sauce
20ml Rice Vinegar
2-3 tablespoons White Sugar
4-5 cloves Garlic

Braised Saury

1. Cut the head and tail viscera of the saury, peel off the black film next to the viscera, and cut into sections of about 6cm to control the moisture.

2. Mince garlic, chopped green onion, chopped green onion

3. Put bottom oil in the pot, add a few slices of ginger and fry it until fragrant

4. Add the saury and fry on medium heat until browned on both sides (after the fish is cooked, pour a little white wine along the side of the pan)

5. When frying the fish, prepare the seasonings, put the shredded green onion, ginger slices, garlic slices in a bowl, ginger slices, garlic slices in a bowl, add 1 tablespoon of rice vinegar + 1 tablespoon of light soy sauce + a little dark soy sauce + 2 teaspoons of sugar (stir well and taste, adjust according to taste , Add water and mix thoroughly)

6. Pour the seasonings, the amount should be less than the saury, bring to a boil and turn to medium heat until there is a little broth left.

Tips:
The saury is delicious but the fishy smell is heavy. When cleaning the fish, the black film in the belly of the fish should be removed. Putting ginger slices in the oil can also play a role in removing the fishy and anti-sticking pot, and then replace the cooking wine with a high number of white wine. Let’s make a delicious saury even if you are a novice.