[southern Fujian] Scallion Braised Balang

Name: [southern Fujian] Scallion Braised Balang
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 7 lines Balang Fish; 2 pieces Shallots; 3 slices ginger; 1 spoon Fresh tempeh; 3 pcs garlic; 2 spoons Soy sauce

by Bean Emperor Cook Man

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Balang fish is a relatively common and common marine fish. The scientific name is blue trevally. It is a relatively economical fish. It is commonly used to make dried salted fish or processed into other edible dried fish. The meat of this fish is relatively coarse, and cooking for too long or repeated heating will cause the taste to be coarse. So it’s best to cook and eat while it’s hot, and there are plenty of fish that are cooked along the coast. Most people like to deep-fry, so what we are going to do today is to "burn" to make the fish taste delicious with the rice and porridge. The fresher the fish, the more delicious it is. You can make cooking choices based on the fish you buy. Fish meat is rich in protein, fat, vitamins, etc. It is still very good fish for the human body, and it is also cheap. It is said that balang fish is poisonous. Perhaps some polluted ones will spread the history of balang fish. So far, the food range in the coast of Fujian is still very wide, so it is safe. So before making it, remove the heads and tails and fish bones and fish scales that have no edible value, and remove the internal organs and clean them."