Braised carp(hong shao li yu )

Braised carp

Introduction:

"Winter is a good time for the weak to take tonic, while fish is a good aquatic food for tonic. It not only tastes delicious, but also has high nutritional value. Generally, the fat of animal meat is mostly saturated fatty acids, while the fat of fish contains a variety of unsaturated fatty acids, which has a good cholesterol lowering effect. So fat people eat fish better, can avoid obesity, and can prevent the occurrence of atherosclerosis and coronary heart disease. Fish has always been considered as a health tonic, eating more fish can be healthy and longevity. Carp is rich in high-quality protein and amino acids, which can be well absorbed by human body. So you have to eat carp in winter. Suitable crowd: suitable for people with nephritis edema, jaundice hepatitis, cirrhosis ascites, cardiac edema, dystrophic edema, beriberi edema, cough and asthma; suitable for women with pregnancy edema, fetal movement, red braised carp (hotel) restlessness, postpartum lack of milk; all suffering from malignant tumor, lymph node tuberculosis, lupus erythematosus, bronchial asthma, infantile mumps People with thromboangiitis obliterans, carbuncle, urticaria, skin eczema and other diseases should avoid eating; at the same time, carp is the hair, and those with excessive body Yang and sore should be careful to eat. "

Production steps:

Step 1: material preparation. Clean the fish and marinate for more than half an hour.

Step 2: part of the onion is cut into thin wire for decoration, and part of the onion is cut into thick wire. Slice garlic, ginger and chili.

Step 3: put 1 spoonful of oil in the frying pan, put in the salted fish and fry it golden on both sides.

Step 4: put half a spoonful of oil into the frying pan, heat it up, add the shredded green onion, ginger and garlic, and saute until fragrant.

The fifth step: cook 1 teaspoons of vinegar and baijiu.

Step 6: add enough water.

Step 7: pour in the soy sauce, bring to a boil and simmer for 5 minutes.

Step 8: add the fried fish.

Step 9: bring to a boil again and cover with a low heat for 10 minutes.

Step 10: add starch and water to make sauce.

Step 11: pour into the pot and turn to medium heat.

Step 12: after boiling, turn the fish over gently.

Step 13: pour the soup on the fish continuously in the middle to make the fish taste good.

Step 14: collect the soup to a third of its full volume and cease fire.

Step 15: put the fish on a plate and sprinkle with shredded scallion.

Step 16: pour part of the soup, put coriander and red pepper, and then pour the remaining soup.

Materials required:

Carp: 1

Onion: half a tree

Ginger: 1 yuan

Coriander: 1

Red pepper: 1

Garlic: 2 cloves

Raw soy sauce: 1 teaspoon

Vinegar: 2 teaspoons

Sugar: 1 teaspoon

Cooking wine: 1 teaspoon

Baijiu: moderate amount

Salt: 1 teaspoon

Peanut oil: 1.5 teaspoon

Starch: 1 teaspoon

Note: carp should not be eaten with mung beans, taro, butter, pig liver, chicken, Schizonepeta, licorice, pumpkin, red beans and dog meat, and should not be taken with cinnabar in traditional Chinese medicine. Carp and pickles are mutually exclusive: carp meat is rich in protein; pickles in the process of salting, part of its nitrogen-containing substances into nitrite. When salted vegetables and carp are mixed and cooked together. The amine in carp protein will react with nitrite to form a kind of carcinogen called nitrosamine. After entering human body, this carcinogen can cause digestive tract cancer, which is quite harmful.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: sour and salty

Chinese PinYin : Hong Shao Li Yu