The recipe for braised butterfly fish

Health benefits

Octagonal: regulating qi, relieving pain, warming yang

Cinnamon bark: dispersing blood stasis and reducing swelling

Pork fat: Delaying aging, antioxidant, anti-cancer and anti-cancer properties

Ingredients and materials

Butterfly Fish 440g

15 grams of corn oil

3 grams of salt

20g scallions

10 grams of ginger

A little star anise

A little cinnamon

A small amount of fragrant leaves

A little Sichuan pepper powder

A little red chili pepper (stewed fish)

3 tablespoons of cooking wine

2 tablespoons of soy sauce

2 tablespoons of lard

2 tablespoons of soybean paste

25 grams of coriander

3 grams of dry red chili pepper

10 grams of garlic

1 tablespoon tomato sauce

The recipe for braised butterfly fish

1. Clean the butterfly fish thoroughly, wash and drain the water

2. Prepare ingredients

3. Heat the oil in the pot and add the ingredients until fragrant

4. Add lard

5. Add Sichuan pepper powder

6. Add soybean paste

7. Add water but not fish meat

8. Add cooking wine

9. Add soy sauce

10. Add salt

11. Add tomato sauce, bring to a boil over high heat, then simmer over medium heat for about half an hour

12. Cut cilantro into sections, minced garlic, and red chili into sections

13. Stewed fish with thick broth

14. Sprinkle cilantro, minced garlic, and dried red chili pepper on a plate for consumption

Tips

Sea fish has a strong fishy smell, and lard, soy sauce, and dry red chili can all be used to remove the fishy smell

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