Steamed crucian carp(qing zheng ji yu )

Steamed crucian carp

Introduction:

"Crucian carp has the functions of Invigorating Qi and spleen, eliminating and moistening stomach yin, diuresis and detumescence, clearing away heat and detoxification, and has the effect of lowering cholesterol. It can be used to treat aphthous ulcer, ascites, water emulsion and other diseases. Eating crucian carp often can prevent and treat hypertension, arteriosclerosis and coronary heart disease, which is very suitable for obese people. Steamed crucian carp belongs to Sichuan cuisine. The recipe has the functions of malnutrition and conditioning. The taste of the dish is salty and fresh

Production steps:

Materials required:

Crucian carp: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original

Chinese PinYin : Qing Zheng Ji Yu