Braised carp(hong shao li yu )

Braised carp

Introduction:

"The protein content of carp is very high, which is also absorbed by the human body. Braised carp is my favorite dish since I was a child. It's very homely and delicious. And carp's fat is mostly unsaturated fatty acids, which is very good for the body. "

Production steps:

Step 1: prepare a carp, dissect it, wash it, stab the fish with a knife, spread salt and cooking wine evenly, put some shredded ginger in the belly, and marinate it for 2 hours in advance.

Step 2: wash the dried pepper, green pepper and red pepper and cut them into small pieces. Chop the onion, ginger and garlic.

Step 3: after marinating the fish, wipe off the water on the surface of the fish with kitchen paper, add oil to the pan and heat it to 80%. Fry the fish until golden on both sides and serve.

Step 4: leave a little oil in the pot and saute the dried pepper, star anise and Zanthoxylum.

Step 5: stir fry green pepper, red pepper, bean paste, scallion, ginger and garlic until fragrant.

Step 6: put the fish in the pot again, put a spoonful of soy sauce and a spoonful of vinegar, put the fish in the water, boil the fish over high heat, and then turn to medium heat to stew for 20 minutes.

Step 7: drop a few drops of green lemon juice before leaving the pot, put it on a plate, sprinkle with scallion and coriander.

Materials required:

Carp: 1

Green pepper: 2

Red pepper: half

Ginger: 1 small piece

Garlic: 2

Scallion: 2

Coriander: 1

Dried pepper: 5

Salt: small amount

Cooking wine: small amount

Vinegar: a little

Chopped chili: 1 tbsp

Zanthoxylum bungeanum: 20

Star anise: 2

Note: carp must remember to cramp, otherwise it will be more fishy. Cut a knife behind the gill to see a white tendon. Then cut a knife one inch across the tail of the fish. With one hand, hold the tendon at the gill, and with the other hand, pat the tendon from the tail of the fish with the back of the knife. The tendon can be pulled out quickly. The reinforcement on the other side is treated in the same way.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Hong Shao Li Yu