Stewed carp(dun li yu )

Stewed carp

Introduction:

"Carp, with large scales and two whiskers on both sides of the upper palate, live alone or in small groups in calm ponds, lakes and rivers with dense water and grass. It can cure cough, go against upper Qi, jaundice, thirst, and facilitate urination. It can eliminate the edema of lower limbs and the restlessness of fetal Qi. It has the effect of warming and tonifying, and can remove the cold air, chest tightness, abdominal accumulation and discomfort. Burn and grind into powder, can perspire, cure cough and asthma, promote milk and detumescence. Use rice drink to treat severe diarrhea in adults and children. "

Production steps:

Materials required:

Carp: two

Onion: one

Jiang: one piece

Garlic: two cloves

Green pepper: one

Dried chili: Three

Coriander: one

Salt: 15g

MSG: 5g

Northeast sauce: half bag

Northeast chili sauce: half bag

Soy sauce: 50g

Vinegar: 10g

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Dun Li Yu