Spicy dried silver carp(xiang la yin yu gan )

Spicy dried silver carp

Introduction:

"Silver carp is a kind of high protein and low fat food, which is also suitable for patients with hyperlipidemia. Traditional Chinese medicine believes that it is sweet in taste and smooth in nature. It is good at tonifying the spleen and stomach. It can also dredge the lung and promote diuresis. It can treat the spleen and stomach weakness, cough due to lung deficiency and fatigue due to deficiency

Production steps:

Step 1: prepare materials.

Step 2: clean the dried silver carp, prepare a small basin of clean water, pour the fish in, and then gently stir with your hands to let the dirty things precipitate, then use the filter to pick up the small fish, and wash it three or four times in this way.

Step 3: then scald the fish with boiling water and drain it.

Step 4: put oil in the frying pan, add dried silver carp, stir fry over low heat until there is no water, and set aside.

Step 5: wash red pepper and green pepper and cut them into sections; cut garlic into garlic grains; cut ginger into pieces; cut green onion into pieces.

Step 6: pour the oil into the oil pan. When it is 50% hot, add the minced garlic. Green and red pepper, ginger, small hot.

Step 7: add another spoonful of Laoganma Douchi sauce and stir fry over low heat to make red oil.

Step 8: pour in the dried silver carp, stir fry for a few minutes, and cook with cooking wine. Keep the heat low to avoid sticking the pot.

Step 9: Sprinkle with chopped green onion and add salt.

Materials required:

Dried silver carp: 150g

Green pepper: 1

Red pepper: 2

Garlic: 6 petals

Ginger: 1 small piece

Scallion: right amount

Salt: right amount

Cooking wine: moderate

Oil: right amount

Note: 1 high quality dried silver carp is small, translucent silver white, smooth and scaleless, and its meat is tender. 2 dried silver carp contains salt, so the amount of salt can be added according to personal taste.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Yin Yu Gan