Watercress carp (dou ban ji yu )

Watercress carp

Introduction:

"Crucian carp is a kind of omnivorous fish that mainly feeds on plants. They like to live in groups and choose to eat. The meat is tender and has high nutritional value. Every 100 grams of meat contains 13 grams of protein, 11 grams of fat, and a lot of calcium, phosphorus, iron and other minerals. Carassius auratus has high medicinal value. It is smooth in nature and sweet in taste. It enters the stomach and kidney. It has the functions of harmonizing the middle and tonifying the deficiency, eliminating the excess, warming the stomach and eating, and tonifying the middle and vital energy

Production steps:

Step 1: cut scallion into sections and ginger into slices

Step 2: wash the bought fish, cut two knives on the body, and put the chopped scallions and ginger slices into the belly of the fish. Sprinkle with cooking wine and salt and marinate for half an hour

Step 3: dice Coprinus comatus, ginger, scallion, pork and set aside

Step 4: take out the salted fish, wipe dry the water and pat on a layer of starch

Step 5: heat up the pan with proper amount of oil and fry the fish until the skin turns yellow

Step 6: leave a little oil in the pot, add minced pork and stir fry with a spoonful of cooking wine

Step 7: add onion, ginger, Pixian Douban and stir fry the red oil

Step 8: add Coprinus comatus, stir fry slightly, pour in a spoonful of soy sauce, appropriate amount of chicken essence, sugar seasoning

Step 9: put the fried fish into the pot, add less than half of the fish's water, simmer slowly over low heat, and remember to turn the fish over

Step 10: when the water in the pot is almost boiling, take a small bowl of water, add appropriate amount of starch, mix well and thicken

Step 11: take out the fish and sprinkle with coriander

Materials required:

Crucian carp: 900g

Pork: 50g

Coprinus comatus: 50g

Oil: right amount

Salt: right amount

Ginger: right amount

Scallion: right amount

Sugar: right amount

Pixian Douban: moderate

Soy sauce: right amount

Starch: right amount

Note: because the fish is salted and the bean paste is salty, there is no salt in the cooking process

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Dou Ban Ji Yu