Braised Blue and White Fish
Blue and white fish is rich in OMEGA-3 and unsaturated fatty acids. It is rich in fat. Oil-free cooking is also fragrant and delicious. Very good for health!After frying, the fish meat is fat, tender, elastic and delicious. It's delicious to fry, roast, stew and cook.
Step 1 . Prepare the required ingredients.
Step 2 . Clean the surface of blue and white fish and slash it diagonally to taste.
Step 3 . Add scallion slices, ginger slices and Verdami scallion ginger cooking wine to marinate for 15 minutes to remove the fishiness.
Step 4 . Add 3 tablespoons of June fresh 12g light salt Kunbu soy sauce into the bowl.
Step 5 . 2 tablespoons of vermeil ginger wine.
Step 6 . 1 teaspoon of Verdamer ice-sugar soy sauce.
Step 7 . Add 1 tablespoon of sugar, 1 tablespoon of salt, 1 tablespoon of chopped black pepper and a proper amount of water and mix well.
Step 8 . 1 tablespoon of Weida Meizhen oyster sauce.
Step 9 . Add 1 tablespoon of sugar, 1 tablespoon of salt, 1 tablespoon of chopped black pepper and a proper amount of water and mix well.
Step 10 . Because Norwegian blue and white fish is rich in oil, it is not necessary to add oil into the non-stick pan and fry the fish skin slowly under low and medium heat.
Step 11 . Pan-fry until the skin is golden, turn over and continue to fry until the skin is golden.
Step 12 . Pour in a bowl of juice and boil it over high heat, and simmer it over medium and low heat.
Step 13 . When the soup is thick, sprinkle sesame seeds and turn off the fire.
Step 14 . The meat is delicious and fragrant.
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