Name: Braised Turbot
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1500g Turbot; 10g shallot; 5g ginger; 10g garlic; 5g parsley; 3g pepper; 3g Aniseed; 1 spoon Yipin Fresh Soy Sauce; 0.3 spoon Cooking Wine; 0.5 spoon Sugar; 1 spoon salt; 0.2 spoon MSG

Braised Turbot

by Home and everything

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The scientific name of turbot is "turbofish". It is native to the Atlantic Ocean in Europe. It belongs to the marine benthic fish of the flounder family Flounderidae of the order Bonefish. It is recognized as one of the high-quality flounders in the world. The body of the turbot is flat and approximately round, with black and brown patterns faintly visible in the brown, with a few prickles. The turbot has no eye sides and is smooth and white, and its dorsal fin and buttocks are not rigid and long. Turbot is delicious, smoother and more elastic than Japanese flounder. Turbot is very resistant to disease, and at the same time, it has strong adaptability to the environment, low oxygen resistance, high temperature resistance and easy transportation.
Efficacy and effect
1. Nourishing yin and nourishing the color of Dubao fish's flesh is white, tender and rich, with high meat yield, and high colloidal protein content in the fish's body, which has cosmetic effects such as moisturizing the skin.
2. Nourishment and fitness. Frequent consumption of turbot can improve people's disease resistance, and it also has the effects of nourishing the kidneys and brain, and boosting yang and refreshing.
3. Reduce the incidence of heart disease. Turbot is rich in omega-3 fatty acids, which are essential fatty acids, which help reduce blood lipids and relieve the pressure on the aorta and other blood vessels.

Braised Turbot

1. Remove the gills and internal organs of the fresh turbot, clean and drain the water for later use

2. Pour the bottom oil into the pot and heat it, add the pepper and aniseed, fry until fragrant

3. Add green onion, ginger and garlic until fragrant

4. Add sugar, cooking wine, a pint of fresh soy sauce and stir well

5. Add the right amount of water and add the turbot

6. Stew on high heat for about ten minutes, put in salt and change to medium and low heat to simmer

7. When the stewed soup is not too long, add MSG to add freshness and sprinkle with coriander to enjoy it.

8. The delicious home braised turbot is served on the plate

9. It's more delicious to eat fish with small white roast

10. Turbot is tender and melts in your mouth, suitable for all kinds of people

11. Turbot has fewer bones and is more convenient and safe to eat

12. Turbot is a must-have for family banquets

Tips:
The scientific name of turbot is "turbofish". It is native to the Atlantic Ocean in Europe. It belongs to the marine benthic fish of the flounder family Flounderidae of the order Bonefish. It is recognized as one of the high-quality flounders in the world. The body of the turbot is flat and approximately round, with black and brown patterns faintly visible in the brown, with a few prickles.