In fact, the silvery white skin on the striped bass is its scales (degraded)
This layer of silver phosphorus in striped bass is different from the normal scales.
It’s a layer of epidermis with a special fatty stroke, commonly known as “silver fat.”
It is highly nutritious. Silver phosphorus from striped bass contains three special substances
Unsaturated fatty acids, lecithin, and 6-thioguanine compounds
These three substances have many benefits for the human body, which is why we cook the strip
The fish can be washed and cooked without removing the skin.
The silver scales.
The thick meat of ribbon fish has few thorns and is rich in nutrition. It tonifies the spleen, benefits the qi, warms the stomach, nourishes the liver, tones the skin, nourishes the blood, and strengthens the body.
|1 strip (meal for two)|
light soy sauce
dark soy sauce
thirteen jasmine (Cyperus rotundus)
How to Make Braised Ribbon Fish
The striped bass is clean, inside and out.
Ginger, wine, salt, scratch and marinate a bit (half an hour)
Heat oil in a pan, 60-70% hot
Drain the marinated striped bass as much as possible and dip it in the flour.
Fry in a pan over medium-low heat, don’t be in a hurry to flip the meat, wait a few moments, set before flipping or the meat will fall apart!
Fry until golden brown on both sides (if you like the meat firm, fry it old, if you like it tender, fry it tender)
Fry, fry, fry, fry, fry, fry, fry, fry, fry, fry, fry, fry, fry, fry, fry, fry.
Fry the striped bass and pull it out.
In addition, a pot of oil, oil, add a handful of pepper frying aromatic, medium-low heat, fried aromatic, pepper black, cease the pepper out of the pepper discarded
After removing the discarded peppers, raise the heat and stir-fry the ginger and onion slices with the garlic to get the aroma.
Add the soaked chorizo, cut into sections and if tossed to get fragrant
Put in the striped bass, do not vigorously flip it, lay it out, and pour a drizzle of wine and a drizzle of hot water over it.
Light soy sauce + cooking oil + old soy sauce + balsamic vinegar + thirteen spices + white pepper + sugar, make a good sauce and pour into the pan.
Toss to coat evenly, then cover the pan and cook over low heat for five minutes, then uncover the lid, sprinkle with a toss of MSG, taste for salt, and watch for a toss of salt.
The aromatic sauce is so rich, if you take your time, the striped bass won’t break.
It’s ready to eat, fresh and spicy, delicious
(ii), if you don’t wrap the noodles, you can just deep fry it, that must be wide oil, more oil.
(3) As long as you’re careful, it won’t break.