Qingfei Chuanming braised Yayu(qing fei chuan ming can shao ya yu )

Qingfei Chuanming Shao Yayu method:

Raw materials for making Qingfei chuanmingshen shaoya fish

Chuanmingshen 30g, Yayu (or grass carp) 1, cooking wine, ginger, onion each 10g, salt 4G, monosodium glutamate, sugar each 3G, soup 300g, vegetable oil 50g.

Processing steps of Qingfei Chuanming shaoya fish:

1. Soak chuanmingshen for one night and cut it into 3cm long sections; kill Yayu and remove scales, gills and intestines; slice ginger and scallion.

2. Put Yayu into 60% hot oil pan, fry for 3 minutes, drain the oil and set aside.

3. Heat the frying pan over a high fire, add ginger and scallion, saute until fragrant, then add Yayu, cooking wine, chuanmingshen, salt, monosodium glutamate, sugar and soup, and cook until cooked.

The characteristics of Qingfei Chuanming braised Yayu are as follows

Clearing lung, resolving phlegm, calming liver, harmonizing stomach, tonifying qi and blood. It is suitable for phlegm fire cough. Dyspnea, dizziness, vomiting, red eyes, leucorrhea, toxic sores, deficiency of both qi and blood, etc.

Attention should be paid to the preparation of Qingfei Chuanming Shenshao Yayu

Serve with a meal.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Qing Fei Chuan Ming Can Shao Ya Yu