The recipe for braising green fish in soy sauce

Health benefits

Green fish: dispelling dampness

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Coriander: nourishing the liver

Ingredients

Four green fish

Scallions in moderation

Moderate amount of ginger

Garlic in moderation

A small amount of coriander

2 spoons of Haitian soybean sauce

1 spoonful sweet noodle sauce

1 spoonful of fuel consumption

1 spoonful of light soy sauce

1 spoonful of cooking wine

1 spoonful of white sugar

The recipe for braising green fish in soy sauce

1. Remove the internal organs and gills of the green fish, wash them clean, use a flower knife on both sides, and cut them finely and densely

2. Cut scallions, ginger, and garlic well

3. Take a small bowl and pour together the amount of soy sauce, sweet noodle sauce, light soy sauce, oil consumption, cooking wine, and white sugar used in the recipe, stirring evenly

4. Add oil to the wok and stir fry scallions, ginger, and garlic

5. Pour in the prepared sauce

6. Stir fry evenly

7. When the sauce aroma is stir fried, pour in two bowls of boiling water (use a bowl filled with sauce to fill the water)

8. Bring to a boil

9. Put in the green fish, arrange them neatly, and bring to a boil over high heat again

10. Then turn the heat to medium and cover the pot to stew the fish. Use a shovel to scoop up the sauce and pour it evenly on the fish. Repeat this process three to five times

11. Until the soup in the pot is almost drained

12. Dish and garnish with cilantro

13. Paired with a bowl of rice, fragrant

14. Do you like this color?

Tips

1. The flower knife should be as fine and dense as possible, so that the fish meat can be more flavorful. 5

2. Because soy sauce, light soy sauce, and oil consumption all have a salty taste, no more salt will be added, otherwise it will be too salty

3. Fish does not need to be marinated or coated with cornstarch for frying in advance, as its original ecology is better

4. The amount of water added should be controlled according to the amount of fish and the size of the pot. Generally, it should be just above the fish body, but neither too much nor too little is acceptable

5. During the process of stewing fish, often shake the pot to avoid the fish being burnt, and open the lid of the pot to scoop out the soup and pour it over the fish body, which can more evenly taste

6. When starting to stir fry the sauce, be sure to reduce the heat, otherwise it will burn

7. Friends who enjoy spicy food can stir fry dried chili peppers with scallions, ginger, and garlic in a pot

8. As for how much fish soup to leave in the end, it depends on personal preference. I prefer to leave some fish soup mixed with rice to eat

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