Braised black fish with radish
Overview
A very homely dish, braised black fish with white radish sauce. Our family loves to eat fish, and the snakehead fish from the sea that we eat the most recently is the one we eat the most. Sea black fish has firm meat and can be stewed in soup or braised in braise. Both methods have their own characteristics and are both very popular. White radish has the effects of relieving cough and reducing phlegm, digesting food and reducing accumulation, lowering blood pressure and regulating lipids, sterilizing and anti-cancer, laxative and urinating, and relieving headaches. Sea black fish has the functions of nourishing the spleen and diluting water, removing blood stasis and regenerating blood, and clearing away heat. Radish is known as native ginseng and is a holy vegetable among vegetables! Paired with fresh black fish, it is not only nutritious and healthy, but also can reduce fat and slim down. Radish contains flavonoids, which can prevent cancer and effectively prevent fat absorption. Radish can promote intestinal peristalsis and improve the problems of flatulence and constipation. Paired with snakehead fish, it can not only supplement nutrition, but also enhance disease resistance.
Tags
Ingredients
Steps
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Cut the onion, ginger, and garlic into small pieces, remove the seeds from the chili pepper and chop into small pieces, and add one star anise.
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Peel and slice radish.
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Heat oil in a pan, add black fish and fry over medium heat.
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Add onion, ginger and garlic, turn the fish over and fry for a while until the skin is slightly brown.
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Add water.
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After the water boils, add cooking wine to remove the fishy smell.
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Add radish.
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Add bean paste, a little dark soy sauce and light soy sauce.
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Simmer over medium-low heat for 15 minutes, and finally add coriander and a little salt. (Both bean paste and soy sauce contain salt, please pay attention to the amount of salt used)
