【Southern Fujian】Balang roasted with green onions

Overview

Balang fish is a relatively common marine fish whose scientific name is blue trevally. It is a relatively economical fish and is commonly used to make salted dried fish or processed into other edible dried fish. The meat of this fish is thicker and relatively thick. If it is cooked for too long or heated repeatedly, it will taste rough and astringent. Therefore, it is best to cook it well and eat it while it is hot. There are many ways to cook this fish along the coast. Most people like to fry, so what we are going to do today is to bake it so that it can be eaten with rice or porridge. The fresher the fish, the more delicious it is. You can make cooking choices based on the fish you buy. The fish meat is rich in protein, fat, vitamins, etc. It is a very good fish for the human body, and it is cheap. It is said that Balang fish is poisonous. Maybe it is because of some pollution. The history of eating Balang fish has been very long. It is still widely eaten along the coast of Fujian, so it is safe. Before making, remove the head, tail and fish bones and fish scales that have no edible value and clean the internal organs

Tags

• hot dishes
• home cooking
• chinese banquet
• balang fish
• fresh tempeh
• garlic
• light soy sauce
• old ginger
• green onions

Ingredients

Steps

1. 1 All materials must be sorted out before production

   

2. 2 Heat oil in a pan, add a piece of ginger and fry it, then add the dried Balang fish and fry on both sides

   

3. 3 Add other ingredients and scallions

   

4. 4 Add 1 bowl of water and light soy sauce and cook until the juice is almost reduced

   

5. 5 Add the end of green onions and serve

   

6. 6 Delicious