Carassius auratus in cold sauce(liang ban ji yu )

Carassius auratus in cold sauce

Introduction:

"Crucian carp has strong vitality, tender meat and sweet taste. It contains a lot of iron, calcium, phosphorus and other minerals. It is also rich in nutrients, including protein, fat, vitamin A, B vitamins and so on. In addition, every 100 grams of black crucian carp, protein content as high as 20 grams, second only to shrimp, and easy to digest and absorb, often eat can enhance resistance. Secondly, crucian carp has the medicinal value of invigorating spleen and removing dampness, activating blood circulation and dredging collaterals, harmonizing the middle part of the stomach and warming the middle part of the lower Qi. It has a very good nourishing and dietotherapy effect on patients with kidney and spleen weakness, edema, ulcer, tracheitis, asthma and diabetes. For postpartum women, it can supplement deficiency and lower milk. In the cold winter, the taste of crucian carp is particularly delicious, so there is a folk saying "winter crucian carp summer catfish."

Production steps:

Step 1: prepare all materials.

Step 2: soak the dried green pepper in warm water.

Step 3: slice scallion and ginger.

Step 4: put the ginger and scallion into the belly of the fish.

The fifth step: draw a few knives on the fish backbone, and use the Baijiu and salt to evenly marinate for half an hour.

Step 6: Chop shallots and millet peppers.

Step 7: cut the ginger into minced ginger with a chopper.

Step 8: add olive oil, monosodium glutamate, salt, sugar, steamed fish and soy sauce.

Step 9: steam the marinated fish over high heat for 6 minutes, then turn off the heat and take it out after 5 minutes.

Step 10: take out the fish to air to five minutes, then pour the sauce.

Materials required:

Crucian carp: one

Ginger: right amount

Scallion: right amount

Chives: right amount

Dried green pepper: moderate

Spicy millet: moderate

Salt: right amount

Sugar: right amount

Baijiu: moderate amount

Steamed fish soy sauce: right amount

MSG: right amount

Note: 1: the time of steaming fish depends on the size of the fish. 2: without green pepper, you can directly use Chinese prickly ash instead

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: medium spicy

Chinese PinYin : Liang Ban Ji Yu