The fish, also called the fish, has a long body, flat sides, brownish-yellow, a large and slightly inclined mouth, and a wedge shaped tail fin. It lives in the sea. Among them, the most expensive one is money, and the main reason for its high price is that it has high medicinal value and has obvious effects on treating various diseases such as stomach diseases.
On April 1, 2007, a Zhanjiang fisherman captured a 49-kilogram gold carp. The fish was finally bought by a hotel for a sky-high price of 580,000 yuan, setting a new record for 225,000 yuan for a 48-kilogram gold carp in 2004. It is said that the fish from the hotel did not sell for much in the end, less than 1,000 yuan per catty, but the owner refused to sell the fish maw (fish glue) for more than 1 million yuan.
The fish I bought at the market is not that expensive, because the fish is small and not cheap. It is less than ten kilograms, and it is cut open to sell. The fish maw has long been dealt with separately by the boss.
Braised fish
By AdaHeller
Recipe Recommendations
- Jiang appropriate amount
- onion appropriate amount
- chili appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Braised fish
1
Slice the fish and marinate slightly with a small amount of salt.
2
Raise the oil pan and add the marinated fish slices.
3
Fry the fish slices on high heat until golden brown.
4
Add cooking wine, soy sauce, shredded ginger, spring onion, pepper and appropriate amount of water and simmer for a while.
5
Add chicken essence and pepper to taste before starting the pan.