Braised live fish with Radix Astragali(qi shao huo yu )

The way to cook live fish is as follows

Raw materials for making Qishao live fish:

Raw Astragalus 30 grams, Codonopsis 20 grams, live carp 1 (about 700 grams), mushrooms 20 grams, salt, cooking wine, soy sauce, brown sugar, onion, garlic, Lake powder, monosodium glutamate each amount.

The processing steps of Qishao live fish are as follows:

Remove the scales, gills and viscera of carp, wash, keep the roe, cut the fish into cross flowers with a knife, heat the oil to 60%, fry the carp until golden yellow, remove; wash Astragalus membranaceus and Codonopsis pilosula, wrap them with gauze, put them in a casserole, add soy sauce, brown sugar, half cooked carp, Shuifa Xianggu, scallion and garlic, cook for 30 minutes, add monosodium glutamate, ginger powder and starch, thicken them.

The characteristics of Qishao live fish are as follows

Buzhong Yiqi, Jianpi and stomach, nourishing blood and protecting face, improve sexual desire.

Attention should be paid to when making Qishao live fish

Eat with food, eat meat and drink soup.

Braised live fish with Radix Astragali

Qishao live fish, a famous traditional dish in Zhejiang Province, is a kind of Zhejiang cuisine. Its flesh is brown and red, fresh and tender, with rich sauce and mellow fragrance. It has the functions of replenishing qi and spleen, promoting diuresis and clearing swelling. One live carp (about 750 g), 10 g of Huangmi, 6 g of Dangshen, 15 g of Shuifa shiitake and 15 g of winter bamboo shoots. 30 g Sugar, 10 g cooking wine, 3 g salt, 10 g soy sauce, 10 g scallion, 15 g ginger, 10 g garlic, 1 g monosodium glutamate, 20 g water soybean powder, 500 g vegetable oil, 50 g lard and 500 g clear soup.

essential information

[recipe name] Qishao live fish

Zhejiang cuisine

[type] local characteristics

raw material

One live carp (about 750 g), 10 g of Huangmi, 6 g of Dangshen, 15 g of Shuifa shiitake and 15 g of winter bamboo shoots. 30 g Sugar, 10 g cooking wine, 3 g salt, 10 g soy sauce, 10 g scallion, 15 g ginger, 10 g garlic, 1 g monosodium glutamate, 20 g water soybean powder, 500 g vegetable oil, 50 g lard and 500 g clear soup.

Production process

After removing gills, scales and fins, the carp should be dissected to remove internal organs and washed. Cut a cross knife on both sides of the fish. Water makes mushroom, everything is in two. After washing and moistening Dangshen and Huangmi, cut them into 2cm thick slices, wash the ginger, scallion and garlic, cut them into slices of garlic and shredded scallion, and make ginger juice. Heat in a frying pan, add vegetable oil and cook until 60% heat (about 150 ℃), fry the carp until golden, remove the oil and drain. Put the frying pan on the fire, add lard and sugar, add clear soup when stir frying into jujube red, add Deep Fried Carp, dangshen slice and Huangmi slice, bring to a boil, move the stew fire to simmer until it is ripe and tasty, put the fish into the plate, and pick Dangshen and Huangmi slice. Put the bamboo shoots and mushrooms into the soup pot, add monosodium glutamate, bring to a boil, skim the foam, thicken with soybean flour, pour lard on the fish, and serve.

characteristic

The fish is brownish red, tender, rich in sauce and mellow in flavor

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Qi Shao Huo Yu