Braised fish

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Ingredients: tofu skin, ginger, coriander, onion seasoning: tea seed oil, salt, chicken essence, cooking wine, soy sauce

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1. Soak the tofu skin in hot water to soften it. 2. Put some salt and cooking wine in the fish and taste for 15 minutes. 3. Open the pan, add tea seed oil, cook it, and fry the fish and ginger slices slightly.

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4. Inject a little water and simmer over medium heat for 5 minutes. 5. Add the tofu skin and simmer for another 3 minutes. 6. Finally add the green onions, coriander, chicken essence, and soy sauce and simmer over low heat for 2 minutes to open the pan

1. Fish can be cooked only when the fish eyes are protruding. 2. Fish should be eaten when it is fresh and cannot be put in the refrigerator or eaten the next day. This way, the fish will not be slippery. Soft cotton is not delicious. 3. When picking fish, choose one with bright eyes. This is fresh enough! 2. Tea oil contains a variety of functional ingredients. When eaten for a long time, it has obvious effects in preventing cardiovascular sclerosis, lowering blood pressure, lowering blood lipids, etc., and has special effects in preventing cancer and cancer. Tea seed oil contains vitamin E and antioxidants, which can protect the skin, especially prevent skin damage and aging, and make the skin shiny. Tea seed oil is the most typical single unsaturated oil. It is a natural juice that maintains the taste, aroma, vitamins and properties of camellia. Monounsaturated oil (camellia oil) is most beneficial to human health, so people should eat more of this fat and less of other fats such as saturated oils (animal fats, coconut oil and palm oil) and polyunsaturated oils (seed oil).