Steamed crucian carp with lard(zhu you zheng ji yu zheng chu lai de ying yang zeng qiang di kang li yu bu gai )

Steamed crucian carp with lard

Introduction:

"This dish is suitable for all ages, especially for children and the elderly. My baby has been eating this dish 2 to 3 times a month since she was more than 7 years old. It's better than eating meat. It's a very nutritious soup. "

Production steps:

Step 1: materials ready

Step 2: wash the crucian carp and put it into the soup plate. Cut the head of the chive into one inch long, and the tail into chopped chives and ginger slices. Put it aside

Step 3: add proper amount of water, salt, one inch head of chives, vinegar (not too much, otherwise it will be very sour) and ginger slices to the soup plate. Stir well with chopsticks.

Step 4: after mixing, put it into the steamer, and then add 5g lard. Turn off the heat and bring to a boil, then turn down the heat and steam for 30 minutes.

Step 5: after steaming, take out the steamer, sprinkle chopped green onion and put some monosodium glutamate.

Materials required:

Crucian carp: 250g

Chives: 5g

Lard: right amount

Salt: right amount

MSG: right amount

Vinegar: right amount

Ginger: right amount

Note: warm tips: do not remove the scales of crucian carp in making this dish. If the scales are steamed to the bottom, the nutrition will be left in the soup. Fish scales contain a lot of collagen, which can make skin cells plump and complete, keep skin elastic and moist, and effectively prevent skin aging. Chitin in fish scales can combine with fat in food, block the decomposition and absorption of fat, make fat directly discharged from the intestine to the body, which has a good effect on weight loss. It is also effective for gastric cancer and lymphadenoma. Fish scales also contain more chitin, which can enhance human immune function, reduce the damage of tumor cells to human body, and promote the regeneration and normalization of liver damaged cells.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Zhu You Zheng Ji Yu Zheng Chu Lai De Ying Yang Zeng Qiang Di Kang Li Yu Bu Gai