How to cook braised fish with ginger and scallion

Braised fish with ginger and scallion is the most common dish. It is a very common dish. I believe many people have eaten it. The taste will be different if the cooking methods are different. Appropriate amount of ginger, green onion, cooking oil, light soy sauce and sesame seeds are needed. Not many ingredients are needed. We need to master the time and steps, then a delicious dish will make you unforgettable. Let’s learn together below.

Braised fish with ginger and scallions, a dish with both fish and meat. There are fish and meat, which are the favorite dishes of meat lovers. The stewing cooking technique is used, and the soup is absorbed into the fish and meat, making it very tasty and salty, and a great dish to go with rice. Both children and adults love to eat it. Although the process is a little complicated, it is worth it for the delicious food. It's not difficult at all if you pay attention to the little details.

Wash the carp and dry it; blanch the ginger in boiling water for about 1 minute, then take it out; heat a wok over medium heat, add peanut oil and fry the fish until both sides are golden brown, then take it out; then add garlic, ginger and onion, stir-fry until fragrant, add rice wine, 750 ml of second soup, soaked tangerine peel shreds, salt, MSG, sugar, oyster sauce, soy sauce and peanut oil and mix well; add the carp, cover, simmer over low heat for about 15 minutes until cooked, take it out and put it on a plate; sprinkle pepper powder on the original juice in the pot, add diluted wet starch and mix well to make a starchy sauce, then add sesame oil and peanut oil and mix well, take it out and pour it on the fish.

Tips for making it: Simmer over low heat for 15 minutes. Thicken the original juice with water starch to make a glass starch and pour it over the fish.

Health Tips: Carp has a weight-loss effect. The Dietary Materia Medica states: "If you want to be thin, light and healthy, you can eat it for a long time."

Food incompatibility: Carp: Carp should not be eaten with mung beans, taro, beef and mutton fat, pork liver, chicken, schizonepeta, licorice, pumpkin, red beans and dog meat. It should also not be taken with cinnabar in traditional Chinese medicine; Carp and pickles are incompatible: it can cause digestive tract cancer.

It is advisable to choose the Wen carp produced in Shapu Township, Gaoyao County. The scales of this fish are thin and distinct, and there are three golden lines on its back that sparkle in the sun; it has a thin head, small mouth, shrunk shoulders, round belly, and a small tail; the belly is particularly fat, but not greasy. Served in a casserole, it is delicious, tender and fragrant, and is a great autumn delicacy.