Braised black fish
Overview
Braised vegetables are my mother’s favorite cooking and my favorite to eat. Growing up in Shanghai-style home-cooked dishes with rich red sauce, I have all kinds of attachments to home-cooked braised vegetables. Our family eats the most meaty fish and shrimps, and braised fish is the number one dish in my family. The most cooked fish is also eaten the most. I like to eat all kinds of fish, but because I have a treasure in the family, I tend to choose fish with as few bone spurs as possible. Nobo loves to eat black fish very much. It is delicious and very nutritious. The meat of black fish contains protein, fat, 18 kinds of amino acids, etc. It also contains calcium, phosphorus, iron and a variety of vitamins necessary for the human body. In the previous dish, the fish head and tail were made into a thick white fish soup, and the remaining fish body of the day was braised. Our family often eats one fish and two, which is convenient and trouble-free. If you buy a fish and add some vegetables, you can make a meal.
Tags
Ingredients
Steps
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Remove the scales, gills and internal organs of the snakehead fish and wash them;
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Cut off the head and tail and make soup;
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Cut the middle section into fish sections with a thickness of about 2CM;
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Heat oil in the pan, add ginger slices, press the ginger slices with a spatula and spread it around the pot so that the fish will not stick to the pan easily;
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Add black fish and stir-fry until cooked;
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Do not turn over too many times, stir-fry one side until the fish meat turns white and then turn it over once;
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Stir-fry the fish until it is 8 times cooked, add a spoonful of cooking wine, add the braised sauce, and stir-fry until it gets color;
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Pour in an appropriate amount of water until the fish is almost covered, cover it and cook over high heat;
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When the soup is almost dry, add salt, chicken essence and chopped green onion to taste.
