Braised bream
Overview
Bream is warm in nature and sweet in taste. It is not only delicious but also has extremely high nutritional value. It has the effects of tonifying deficiency, replenishing the spleen, nourishing blood, dispelling wind, and strengthening the stomach; it can prevent anemia, hypoglycemia, hypertension, arteriosclerosis and other diseases. It can be eaten by most people, and is more suitable for people with anemia, physical weakness, and malnutrition. Bream is rich in high-quality protein, unsaturated fatty acids, vitamin D, calcium, phosphorus and other substances, and has high nutritional value. In addition, bream also contains a large amount of phosphorus and niacin, which can nourish the brain and soften blood vessels. "Compendium of Materia Medica" records: bream is as delicious as cattle and sheep, and can regulate the spleen and stomach and nourish the five internal organs.
Tags
Ingredients
Steps
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Clean the bream and drain the water. Slice ginger and garlic.
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Put a little dry starch in a small dish, add salt, cooking wine, and light soy sauce and mix well to make a starch juice.
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Apply the prepared starch sauce to both sides of the fish body.
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Make a few diagonal cuts on the fish to make it more flavorful.
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Heat the oil in a non-stick pan, add the prepared fish and fry until browned on both sides.
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Add ginger, garlic slices and chili and stir-fry until fragrant.
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Add salt, cooking wine, and light soy sauce, and simmer over low heat for one minute.
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Add hot water, sugar and scallions until the water reaches half the height of the fish.
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Cook over medium-low heat, turning over halfway through. Finally, remove the onion knots and discard them. Add chopped green onions, add chicken essence, and remove from the pot.
