Braised Turbot

Name: Braised Turbot
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Turbot; 10g fatty pork; 10g shallot; 5g ginger; 5g White sugar; 10ml Soy sauce; 5ml Delicious; 10ml Vinegar; 5ml White wine; 150ml Shimizu; 25ml Peanut oil; 3g salt; 5g garlic

by Fat man

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Turbot is rich in colloids under the skin and fins. The head and tail fins are small, and the fin rays are cartilage; there are no small bones in the body, small internal organs, high meat production rate, rich white and tender muscles, and high glial protein content. It is delicious and nutritious. It has a good effect of moisturizing the skin and beautifying, and it can nourish the kidney and brain, and help yang and refreshing; regular consumption can nourish fitness and improve people's disease resistance. "

Braised Turbot

1. Remove the internal organs of the turbot and wash it.

2. Make a few strokes on the fish.

3. Cut green onions, slice ginger and garlic.

4. Cut the fat pork into thin strips.

5. Heat the pan with oil, add the pork and fry until the oil comes out.

6. Then add the turbot.

7. Fry both sides.

8. Then add the green onion, ginger, garlic, white wine, soy sauce, vinegar, white sugar, and water and stir well.

9. The fire boiled.

10. Turn the lid to low heat for 7 minutes, then turn to high heat to reduce the sauce and turn off the heat.

11. On serving, a delicious braised turbot is ready.

Tips:
1. When cooking fish, add some fat pork and cook it together to increase the fragrance.

2. Adding white wine can remove fishy and improve freshness.

3. Don't add MSG.