Crucian carp soup in casserole(sha guo ji yu tang )

Crucian carp soup in casserole

Introduction:

"Crucian carp is the favorite freshwater fish in my hometown. In our hometown, because of the rich marine resources, there are many kinds of fish. However, when it comes to the fish soup for pregnant women, the first choice must be crucian carp. Crucian carp has the functions of benefiting qi and spleen, clearing heat and detoxification, dredging the pulse and milk, promoting diuresis and detumescence. "Ben Cao Jing Shu" said, "crucian carp seasoning filling intestines, and disease free, all fish can only eat this often.". The nutritional characteristics of crucian carp are comprehensive nutrients, more sugar, less fat, rich in protein, vitamins, trace elements and amino acids necessary for human body, so it tastes fresh and not greasy, and a little sweet. Eating crucian carp often can not only keep fit, but also reduce obesity, help to lower blood pressure and blood lipid, and prolong people's life. Maternal consumption of crucian carp can not only increase nutrition, but also effectively promote lactation. Crucian carp can also prevent arteriosclerosis, hypertension and coronary heart disease, and has the effect of lowering cholesterol. It is especially suitable for middle-aged, elderly and obese people

Production steps:

Step 1: remove the scales, abdomen and gills of crucian carp and wash them

Step 2: wipe off moisture with a dry cloth

Step 3: heat the oil in a pan and add the crucian carp

Step 4: fry both sides thoroughly and serve

Step 5: take casserole, add water, crucian carp

Step 6: add ginger, onion, cooking wine

Step 7: bring to a boil over high heat for 40 minutes

Step 8: add salt and scallion

Materials required:

Crucian carp: 400g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Precautions: 1. Because it is eaten by puerpera, the amount of ginger, scallion and cooking wine should be less. 2. Fish should be fried thoroughly to avoid fishiness. 3. Fish soup should be stewed in medium and low heat to be rich. 4. Water should be added enough at one time

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Sha Guo Ji Yu Tang