Pan-fried Cucumber Fish

Name: Pan-fried Cucumber Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Cucumber Fish; Some ginger; Some Soy sauce; Some Cooking Wine; Some salt; Some oil

by MissChen

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Yellow croaker is also known as stone fish, stone fish, cucumber fish. The main nutrients are: protein 17.6%, fat 2.5%, and minerals 1.3%; it contains multiple vitamins, niacin, potassium, calcium, phosphorus and selenium. Ganping has the effects of invigorating deficiency and essence, regulating and stopping dysentery; used for chronic illness, fatigue, fatigue and dysentery.
Yellow croaker is rich in protein, trace elements and vitamins. It has a good tonic effect on the human body. For the weak and middle-aged and elderly people, eating yellow croaker will receive a good therapeutic effect. Yellow croaker is rich in trace element selenium, which can remove free radicals produced by human metabolism, delay aging, and has the effect of preventing and treating various cancers. Traditional Chinese medicine believes that yellow croaker has the effects of invigorating the spleen and stomach, soothing the nerves and relieving diarrhea, replenishing qi and filling essence, and has a good effect on anemia, insomnia, dizziness, loss of appetite and women with postpartum physical weakness. "

Ingredients

2 pieces Cucumber Fish
Some Ginger
Some Soy Sauce
Some Cooking Wine
Some Salt
Some Oil

Pan-fried Cucumber Fish

1. Material drawing

2. Clean the cucumber fish. Make two cuts on both sides of the fish. Spread evenly with a little salt and marinate for a while

3. Sliced ginger

4. Put the oil in the pot to heat and put the ginger slices to moisten the pot

5. Set the ginger to the side, put the fish in it and fry on medium and small fire

6. Fry until golden on both sides and cook with a little cooking wine to remove the fishy

7. Splash a little soy sauce

8. After coloring

Tips:
Tips
1 After the fish is processed, put a proper amount of salt on the fish, so that the fish will not stick to the pan during the frying process, the fish will be firmer, and it will not be broken when it is cooked.
2 When frying the fish, don't turn it randomly. Pick up the wok and shake it lightly, and feel that the fish-body non-stick pan can loosen before turning it over to fry.