Braised carp(hong shao li yu )

Braised carp

Introduction:

"Nutritional analysis: 1. Carp has high protein content and good quality. The digestibility and absorption rate of human body can reach 96%, and it can provide essential amino acids, minerals, vitamin A and vitamin D for human body. Every 100g meat contains 17.6g protein, 4.1G fat, 50mg calcium, 204mg phosphorus and vitamins. 2. Carp's fat is mostly unsaturated fatty acids, which can reduce cholesterol very well Can prevent arteriosclerosis, coronary heart disease, therefore, eat fish can be healthy and long life. 3. The protein, fat, vitamin a25, riboflavin, nicotinic acid, total vitamin E1, potassium, magnesium, zinc and selenium were 17.6 g, 4.1 g, 0.09 g, 2.7 mg, 334 mg, 2.08 mg, 15.38 mg, respectively. The content of amino acid is complete. Suitable for general population: 1. Suitable for nephritis edema, jaundice hepatitis, cirrhosis ascites, cardiac edema, dystrophic edema, beriberi edema, cough and asthma; at the same time suitable for women with pregnancy edema, fetal restlessness, postpartum lack of milk; 2. All patients with malignant tumor, lymph tuberculosis, lupus erythematosus, bronchial asthma, children People with parotid, thromboangiitis obliterans, carbuncle, urticaria, skin eczema and other diseases should avoid eating; at the same time, carp is hair, and those with excessive body Yang and sore should be careful to eat. "

Production steps:

Step 1: scallion, ginger, dried pepper, large meal, and proper amount of fat.

Step 2: a carp, to scale, to viscera, clean.

Step 3: cut one at the head and one at the tail, both sides the same.

Step 4: remove the fishy line, hold it with tweezers or left fingernail, twitch it out, and gently pat the fish body with right hand.

Step 5: cut the fish on both sides.

Step 6: open fire, heat the frying pan and wipe the bottom and sides with ginger.

Step 7: heat up the pan, add oil and heat it up, put the carp in the pan, turn it to low heat, and fry until both sides of the fish are golden.

Step 8: stir fry the fat for a while.

Step 9: stir fry the ingredients, green onion, ginger and pepper until fragrant.

Step 10: add sugar and stir fry until sugar dissolves.

Step 11: add white vinegar, cooking wine, soy sauce and stir fry.

Step 12: add water, bring to a boil and turn to low heat.

Step 13: bring to a boil over high heat, simmer over low heat for 15-20 minutes, dry the soup and add some shredded green onion.

Step 14: the cooked carp tastes sweet and salty, very delicious.

Materials required:

Carp: 1

Scallion: right amount

Ginger: right amount

Large material: moderate amount

Fat: moderate

Dried pepper: 3

Sugar: right amount

White vinegar: right amount

Soy sauce: right amount

Cooking wine: moderate

Precautions: 1. When frying fish, wipe the bottom of the pot with ginger first, and it is not easy to touch the pot around. 2. Heat the pot and oil, and then put the fish. 3. Put the fish in the pot, and don't turn it back and forth until the skin is golden, so as to avoid breaking

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Li Yu