Tips for Braised Fish Slices

1, how to stew fish pieces

Stir-fry the cooked lard, wine onion, garlic, pepper and seasoning in a pot, then add the meat soup to boil and add the fish. Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake well to make the marinade wrap the fish pieces. After the oil burns blue smoke, stir-fry the ingredients. When the onion and garlic turn yellow, you can take out the ingredients and use the rest of the oil to fry fish! The oil temperature is 6 minutes, and both sides are slightly yellow! Be careful when turning over the fish. Break the pot, then put a small bowl of water and you can start cooking! Adding the most important yellow wine+soy sauce after boiling is a step of deodorization and dyeing! Add the previous ingredients and cook together. Add a little salt to the soup, because soy sauce is salty, and then add sauce, including the fish itself and taste! If you cook for a short time, the fish will be cooked. If you cook for a long time, it will easily destroy the shape! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky!

2. What's the secret of making braised fish pieces?

You must put salt before frying fish and immerse it for about half an hour, which can achieve the effect of removing mud and fishy smell. If fried fish is used to braise in soy sauce, it is also pickled with salt, but it should also be poured with proper amount of favorite condiments such as soy sauce and cooking wine, and then coated with fried powder or flour.

3. How to choose fish for braised fish pieces?

The fresh fish is full and protruding, and the cornea is transparent and clear; If the eyeball is not prominent, the cornea is wrinkled or there is congestion in the eye, it is not fresh. The gills of fresh fish are bright red and the mucus is transparent, which has the salty taste of marine fish or the earthy smell of freshwater fish; The gills of stale fish are dark gray-red or gray-purple, and the mucus stinks. There is transparent mucus on the surface of fresh fish, and the scales are shiny and closely attached to the fish, which is not easy to fall off; The mucus on the surface of stale fish is opaque, and the gloss of fish scales is poor, so it is easy to fall off. Fresh fish is firm and elastic, and the depression disappears immediately after finger pressing, without peculiar smell; The stale fish is slightly loose, and the depression slowly disappears after finger pressing, with a slight fishy smell. The abdomen of fresh fish does not swell, and the anus is white and sunken; The anus of stale fish protrudes slightly.

How is the eating effect of fish?

Fish is rich in DHA, which mainly exists in brain, retina and nerve. DHA can not only maintain the normal function of human retina, but also benefit the development of human intelligent system. Therefore, eating more fish will make people smarter. Fish is rich in protein, and the content of protein in every 500g of fish is equivalent to the content of protein in 600g of eggs or 850g of pork. Rich protein is the carrier of human life, which has the functions of balancing nutrition, regulating water balance in the body and improving immunity, and can effectively help the growth and development of infants, children and adolescents. This is one of the reasons why we eat fish when we are sick or have a wound, because fish can also help the wound to recover and heal. Most of the fats contained in fish are unsaturated fatty acids, which are easily digested and absorbed by the human body. Digested and absorbed fatty acids can combine with blood cholesterol in the blood and take cholesterol away from blood vessels, thus reducing the cholesterol content in the body and being beneficial to health. Eating fish often can reduce blood fat. Medical experiments have proved that under the same blood lipid level, the blood lipid level of people who eat fish after a period of time can continue to decline compared with those who don't eat fish often, with a difference of 40%.

What are the taboos of fish?

1, crucian carp

Sweet and warm in nature, it has the functions of invigorating qi and spleen, inducing diuresis to reduce swelling, clearing away heat and toxic materials, dredging collaterals and promoting lactation. The fat in crucian carp is beneficial to cardiovascular function, and can also reduce blood viscosity and promote blood circulation. Can't be used with Ophiopogon japonicus and Adenophora adenophora, and can't be eaten with mustard. Those with yang deficiency and internal heat should not eat, and those who are prone to heat and sores should not eat. It is not advisable to eat more during a cold and fever.

2. Silver carp

Anyone suffering from malignant tumor, lymphoid tuberculosis, lupus erythematosus, asthma, mumps in children, thromboangiitis obliterans, carbuncle, urticaria, skin eczema and other diseases should avoid eating; People with yang hyperactivity and sores should eat carefully. Carp should not be eaten with mung beans, taro, beef and sheep oil, pork liver, chicken, Schizonepeta, licorice, pumpkin, dog meat and pickles.

3. Yellow croaker

People with excessive phlegm in their stomachs, asthma patients, people with allergies, and obese people with internal heat should be careful to eat. At the same time, yellow croaker cannot be fried with cattle and sheep.