Stewed Fish with Garlic

Name: Stewed Fish with Garlic
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Crucian carp; 1 head garlic; 1 piece ginger; 1 piece Millet pepper; 3 tablespoons Garlic Fried Powder; 3 tablespoons starch; 1 Chives; 1/2 onion; a little parsley; 1 teaspoon pepper; 1 teaspoon Cooking Wine; Some Vegetable oil; A tablespoon Steamed fish with black bean sauce; 1/2 teaspoon salt; 1/2 teaspoon Chicken Essence

by Maya～Engko

5.0 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

The nutritional value of crucian carp:
1. The protein contained in crucian carp is high-quality, complete, easy to digest and absorb. It is a good source of protein for patients with liver and kidney diseases and cardiovascular and cerebrovascular diseases. Regular eating can enhance disease resistance, hepatitis, nephritis, hypertension, heart disease, chronic bronchitis, etc. Disease patients can often eat.

2. Crucian carp has the effects of invigorating the spleen and dampness, harmonizing the appetite, promoting blood circulation and clearing the collaterals, warming the middle and lowering the qi. It has a good nourishing and therapeutic effect on weakness of the spleen and stomach, edema, ulcers, bronchitis, asthma, and diabetes; , It can nourish the deficiency and clear the milk.

3. Crucian carp meat is tender and delicious, and can be used for porridge, soup, cooking, snacks, etc. It is especially suitable for making soup. Crucian carp soup is not only fragrant and fresh, but also has a strong nourishing effect. It is very suitable for middle-aged and elderly people and the weak after illness, and it is also especially suitable for pregnant women.

I believe you have eaten a lot of crucian carp soup and braised crucian carp. Today, I will serve you a unique crucian carp. Slowly braised with garlic until the garlic is soft and no longer spicy. The crucian carp skin is wrinkled, the skin is smooth and the flesh is tender. Ruddy, it will definitely give you a brand new experience of taste and vision. Those who like to eat fish but have never eaten this kind of fish are worth a try. "

Stewed Fish with Garlic

1. The main ingredients needed.

2. Remove the black film from the crucian carp, wash and cut into pieces. Add cooking wine, pepper, salt, ginger slices and a white onion and marinate for 10 minutes.

3. Cut the ginger into slices, slice the spicy millet into rings, cut the coriander into long pieces, cut the green onion, and cut the onion into pieces.

4. Take out the ginger slices and green onion from the marinated fish, add three spoons of starch and three spoons of garlic fried powder.

5. Slowly pour in the water, mix well and let it stand for 3 minutes, so that the water is absorbed by the powder.

6. Pour an appropriate amount of oil into the pot and heat it up. Put the fish into the pot over medium heat, half-fry and half-fry, and leave slightly yellow on both sides.

7. When the oil temperature rises to 70%, pour in the fish pieces and stir fry again. This will make the skin crisper and make the fish pieces spit out some oil, making it non-greasy and healthier.

8. Leave the bottom oil in the pot, add garlic and fry for a while, add ginger and millet and stir fry until fragrant.

9. Add the onions and sauté slightly, spread the bottom of the pan.

10. Add the fried fish pieces and spread out.

11. Spread the coriander, pour 1/3 of the water that submerged the fish, and slowly braise it. When the braised soup is dry, add the same amount of boiling water and braise again. The braised garlic is soft and the fish skin is wrinkled.

12. Add steamed fish drum sauce, turn the chicken essence to high heat, stir well, sprinkle with chives and enjoy.

Tips:
1. The black film in the belly of the fish must be removed, that is the source of fishy.

2. The fish is marinated to remove fishy, and the other is to taste better.

3. The ginger slices and green onion of the pickled fish must be taken out, because the pickled fish is fishy.

4. It should be adjusted dry when it is paste, so that all the powder and powder are applied to the fish.

5. When braising the fish, you need to add boiled water. The braising twice is to make the garlic softer and more powdery to eat, make the fish skin more wrinkled, and taste more QQ.