Braised Saury

Name: Braised Saury
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 bars Saury; 1 small piece Pork belly; 2 tablespoons Sugar; a little Soy sauce; a little Dried chili; a little garlic; a little shallot; a little ginger; Some corn starch; 1 less salt; 1/2 a tablespoon Balsamic vinegar; 1 tablespoon Cooking Wine

by Genius Little NANA

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

The saury is rich in protein and fat, and it tastes delicious, so it can be steamed, boiled, fried, and grilled, and the price is cheap. From the analysis of nutritional components, the saury is rich in protein and fatty acids. According to the analysis, the saury is rich in protein and fatty acids. Saury contains unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are indispensable to the human body. EPA and DHA can inhibit high blood pressure, myocardial infarction and arteriosclerosis.

Braised Saury

1. Head and clean the saury, clean the saury and cut a few diagonally on both sides

2. Wipe dry and apply cornstarch for later use

3. Cut the pork belly into thick slices

4. When the oil is hot, fry the fish on both sides until golden brown and remove it

5. Stir the pork belly with a little base oil. Add the onion, ginger, garlic and stir-fry the fish to make the fragrance.

6. Add appropriate amount of water, light soy sauce, cooking wine, balsamic vinegar, salt and sugar, and then burn with dark soy sauce on medium-low heat for 10 minutes