Home-style Steamed and Braised Fish with Perilla Leaves

  Sister showed me her breakfast that day.A plate of braised small fish made my mouth water. She was enthusiastically describing how delicious the small fish she made was, while I was already salivating here. Unable to resist, I went to the market to buy some small fish.

  There are significant differences in types of fish sold between the south and north.After circling around, I didn't find the type of live fish Sister ate; instead, I bought some unknown but fresh small sea fish. I added some

  perillaleaves and braised them. The meat wasn't much, but the taste was very rich and satisfying.

  At home,

  one can always enjoy their favorite meals at any time —Perilla Braised Fish Ingredients:10 small sea fish, 50 grams of perilla leaves, five cloves of garlic, a piece of ginger,two spoons of soy sauce, one spoon of vinegar, one spoon of cooking wine, salt to taste, five pieces of rock sugar. Perilla Braised Fish Method:

  1. Wash the fish after proper cleaning; wash the perilla leaves; lightly crush the garlic and ginger;

  2. Heat a wok with some oil, place the fish, and fry them on both sides over medium-low heat until golden brown;

  3. Do not remove the fish, add garlic and ginger to stir-fry slightly, then pour in cooking wine and a little vinegar to deodorize;

  4. Pour enough water to cover the fish, add soy sauce, salt, and rock sugar; put perilla leaves at last, bring it to a

  large boil,then reduce heat and simmer until the sauce is nearly dry. Perilla Braised Fish

  Ingredients Suggestion: Sea fish and

  pumpkins should not be eaten together: they can cause poisoning when consumed simultaneously. Nutritional Value of Perilla:

  Perilla belongs to the mint family.

  Its leaves, stems, and seeds are used for medicinal purposes. The seeds are known as "black perilla."Li Shizhen said that young perilla leaves can be eaten raw with vegetables or preserved in salt and vinegar to make a sour dish. Roasted black perilla seeds mixed with salted orange peels can serve as a snack. Perilla leaves are used for crab preservation, aiding in detoxification. Suzi leaves can detoxify when used to raise crabs.