The fall of Beijing is really coming, cold in the morning and evening, warm in the afternoon, typical autumn, but I feel that this autumn is particularly fast in the state, there is almost no summer drag and drop, and the autumn immediately entered the state. The old saying goes, the autumn has to be attached to the autumn, I went to the gym a scale yesterday, actually lost a few pounds, I got a lot of stuff this time, it is estimated that a few months ago, I ran away, 俺If you don’t lose money, you have to eat it back. It’s good to have a fat in the winter, or how cold it is in winter! Today, the Taoist family often simmers braised fish. Autumn is a season that needs to be tonic. In autumn, it is better to eat more fish. However, many people are afraid of a lot of tonic to cause obesity. They may eat some fish and have low fat content. The fatty acids are confirmed to have hypoglycemic, heart-protecting and anti-cancer effects. .
Wash the Wuchang fish to the scales and remove the scales.
Sliced onions, ginger slices, coriander preserved coriander leaves
Heat the pot, add the oil, wait until the oil is warm, add the fish, fry until golden on both sides
Put a little oil in the pot, add the onion, ginger, garlic, pepper, and stir-fry
Add enough water to the fish and pour in soy sauce, vinegar, cooking wine
Put the salt and sugar after the fire is boiled
Slowly simmer for 30 minutes
Slightly open the fire and collect the juice. Sprinkle with coriander leaves to serve.
When frying fish, it is best to use a non-stick pan, and keep the fish skin intact. Be sure to heat the pan and then drain the oil. Or if you wait for the pot to heat up, you can put the ginger slices and spread the bottom of the pot. It is also useful to sprinkle a little salt in the oil.