Braised Sea Black Fish with Radish

Name: Braised Sea Black Fish with Radish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A Sea black fish; 300g radish; Some Green onions; 3 cloves garlic; 3 slices ginger; 1 star anise; 1 Dried chili; Some salt; a little Soy sauce; Some Cooking Wine; Some parsley; a little Sugar; 1/2 tablespoon Doubanjiang

by salila82

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

A very homely dish, braised sea black fish with white radish sauce. My family loves to eat fish, and the most recently eaten black fish in the sea. The sea black fish has firm meat and can be stewed in soup or braised in brown sauce. Both methods have their own characteristics and are very popular. White radish has the effects of relieving cough and reducing phlegm, eliminating food and accumulating, reducing blood pressure and lipid, sterilizing and anti-cancer, urinating and relieving headache. Sea black fish has the functions of invigorating the spleen and diuresis, removing blood stasis and regenerating new life, and clearing heat. Carrot has the reputation of "Native Ginseng" and is the sacred product of vegetables! With fresh black fish, it is not only nutritious and healthy, but also fat loss and weight loss. Radish contains flavonoids, which can prevent cancer and effectively prevent the absorption of fat. Radishes can promote intestinal peristalsis and improve flatulence and constipation. When paired with black fish, it can not only supplement nutrition, but also enhance disease resistance. "

Braised Sea Black Fish with Radish

1. Change the scallion, ginger, and garlic with a knife, remove the seeds of the pepper and break into pieces, and one star anise.

2. Peel the radishes and slice them.

3. Heat the pan with cold oil, add black fish, and fry on medium heat.

4. Add green onion, ginger and garlic, turn the fish over and fry for a while until the skin is slightly yellow.

5. Add clean water.

6. After the water is boiled, put the cooking wine to remove the fishy.

7. Put the radish in.

8. Put bean paste, a little dark soy sauce and light soy sauce.

9. Simmer on medium-low heat for 15 minutes, and finally add coriander and a little salt to the pan. (Both bean paste and soy sauce contain salt, so pay attention to the amount of salt)

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