Braised turbot fish
The turbot is rich in colloid under the skin and fins. The head and caudal fins are small, and the fins are cartilages. There are no small bones in the body, the internal organs are small, the meat yield is high, the muscles are rich and white, and the colloidal protein content is high. It tastes delicious and is rich in nutrients. It has a good moisturizing and beautifying effect on the skin. It can also nourish the kidney and brain, and help the yang and refresh the mind. If eaten frequently, it can nourish and keep fit and improve people's disease resistance.
Recipe Recommendations
Steps for Braised turbot fish
1
Remove the internal organs of the turbot fish and wash it.
2
Make a few cuts on the fish.
3
Cut the onions and slice the ginger and garlic.
4
Cut the fat pork into thin strips.
5
Heat the pan with oil, add the pork and stir-fry until the oil comes out.
6
Then add turbot.
7
Fry both sides.
8
Add onions, ginger and garlic, white wine, soy sauce, vinegar, white sugar, and water and stir well.
9
The fire boiled.
10
Cover and simmer over low heat for 7 minutes, then turn over high heat to collect juice and turn off heat.
11
After serving the plate, a delicious braised turbot fish is ready.Braised turbot fish Make Tips
1. Add some fat pork when cooking fish and cook it together to enhance the aroma. 2. Add white wine to remove the fishy smell and improve the freshness. 3. Do not add MSG.