Braised black fish (black stick) recipe-Chinese Food-best chinese food recipes-cooking food

Braised black fish (black stick)

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Black fish meat contains protein, fat, 18 kinds of amino acids, etc. it also contains calcium, phosphorus, iron and many kinds of vitamins necessary for human body. It is suitable for people with weak body, hypoalbuminemia, deficiency of spleen and stomach qi, malnutrition and anemia to eat. Black fish is often regarded as a precious supplement by the people in Xiguang area, which is used to promote milk and blood.

Cooking ingredients

black fish:1.5kg

ginger:1 block

cooking oil:moderate amount

salt:moderate amount

raw:moderate amount

veteran:moderate amount

black bean sauce:moderate amount

scallion:a few

crystal sugar:4

water lake powder:a few

Cooking Steps

Step1:Clean the fresh fish (keep the slime on the body surface). Cover the fish head with a clean rag. Because the body surface is sticky and slippery, you can have a worry point in your left hand. Hold the body of the swordfish in your right hand to make a knife.

Step2:Put the cutted black fish into the basin. Pour in cooking wine and vinegar to remove the smell. Marinate for 30 minutes.

Step3:In a hot pot, add a little salt to cool the oil and slowly melt it (one of the methods for the fish skin not sticking to the pot). After the pot is smoking, add the fresh fish and fry the bottom two surfaces to form a burnt yellow.

Step4:Prepare the stewed sauce. 4 cubes of rock sugar. A little old sauce. A little raw sauce, cooking wine, Douchi sauce, tomato sauce (some people will not like the stewed sauce, but the tomato sauce is good. Really dinner

Step5:When the fried fish is ready, pour in the stewed sauce. Add garlic and ginger and heat for 20 minutes (in fact, it should be 25 minutes. The fish is a little big and the meat of the black fish is thick). Out of the pot. Add starch to the soup. Shrink the soup. Pour it into the fish after the plate is set. Cut some scallion and decorate it.