Braised turbot

Braised turbot

Introduction:

"Duobao fish is rich in colloid under its skin and fins. Its head and tail fins are small, and its fins are cartilage. It has no small bone spurs in its body, small visceral mass, high meat production rate, rich and tender muscles, high glial protein content, delicious taste and rich nutrition. It can nourish the skin and beauty. It can also nourish the kidney and brain, help Yang and refresh the mind. It can also nourish the body and improve the body The disease resistance ability of high people. "

Production steps:

Step 1: remove the viscera of turbot and wash it.

Step 2: cut the fish.

Step 3: cut off scallion, slice ginger and garlic.

Step 4: cut the fat pork into thin strips.

Step 5: heat the oil in the pan, add the pork and fry until the oil comes out.

Step 6: add more treasure fish.

Step 7: fry both sides.

The eighth step: add onion, ginger, garlic, Baijiu, soy sauce, vinegar, sugar and water to stir fry.

Step 9: the fire starts.

Step 10: cover and turn to low fire for 7 minutes, then turn to high fire to collect juice and turn off fire.

Step 11: Sheng pan, a delicious braised turbot is ready.

Materials required:

Duobao fish: 1

Fat pork: 10g

Scallion: 10g

Ginger: 5g

White granulated sugar: 5g

Soy sauce: 10ml

Meijixian: 5ml

Vinegar: 10ml

Baijiu: 5ml

Water: 150ml

Peanut oil: 25ml

Salt: 3G

Garlic: 5g

Note: 1. When cooking fish, add some fat pork properly, and cook them together to enhance the flavor. 2, adding Baijiu can remove fresh fish. 3. Don't add MSG.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: spiced