Slimming Version of Braised Basha

Name: Slimming Version of Braised Basha
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Pangasius; 2 pieces tomato; 1 Broccoli; 2 teaspoons black pepper powder; Several Cooking Wine; Some salt; A small amount ketchup; A small root shallot; piece ginger; A few petals garlic

by Meat loves to eat meat

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Last summer, when she reached the pinnacle of fat, she had no choice but to learn to cook a few low-fat and high-protein dishes, which was recognized by her girlfriends. Needless to say, she also lost weight. . . Hahaha. . .
In fact, Basha is a freshwater fish, the protein content is not high in fish, but it has no bones and no thorns, and the operation is simple. When Lai is fat and hungry at home, it is a good choice.
Come on, let's lose weight together

Slimming Version of Braised Basha

1. Prepare ingredients. Thaw pansa fish fillet, tomato, broccoli, green onion, ginger and garlic. In fact, ginger is recommended to fight off the cold. Scallion and garlic depend on personal taste

Slimming Version of Braised Basha recipe

2. Prepare the seasoning. Ketchup is not a sauce. The energy of sauce is higher than that of ketchup. Just look at the ingredient list.

3. Basha slices into fish fillets, marinate with ginger, black pepper and cooking wine for 15-20 minutes

4. When the Basha was flooded, I began to prepare for other things. Broccoli tears small flowers, blanch hot water to cut off, too cold water. Broccoli must be blanched in hot water with a small amount of e-liquid first, and then cooled with cold water. It tastes good without oxidation and discoloration.

5. Cut vegetables. Please ignore my knife skills, I always cut ugly.

6. With a small amount of oil, fry the fish fillets first, so that the fish will not break easily when braising. If you want to lose weight too much, you can omit this step. Otherwise, let's fry it. . .

7. Scallion and ginger pot

8. Add tomatoes, tomato sauce, minced garlic, and fish fillets in turn. You can cover the pot and simmer for a few minutes, so that without adding water, the tomato juice will taste better by itself.