Pearl carp(zhen zhu li yu )

Pearl carp

Introduction:

"Introduction of carp" Chinese nicknames: carp cuanzi, carp. Cyprinus carpio is a thick green brown fish of Cyprinidae. It originated in Asia, then introduced to Europe, North America and other regions. They live alone or in small groups in calm ponds, lakes and rivers with dense water and grass. Omnivorous, dig for food often muddy water, increase turbidity, have adverse effects on many animals and plants. Therefore, it is often considered unpopular, and it takes a lot of effort to get rid of it. The nutritive value of carp 1. The protein content of carp is not only high, but also of good quality. The digestibility and absorption rate of carp can reach 96%, and it can provide essential amino acids, minerals, vitamin A and vitamin D for human body. Every 100g meat contains 17.6g protein, 4.1G fat, 50mg calcium, 204mg phosphorus and a variety of vitamins. 2. The fat of carp is mostly unsaturated fatty acids, which can reduce cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to health and longevity. Pearl carp is a Cantonese dish. It's delicious ~ ~ ~ I'm making this for carp. "

Production steps:

Step 1: prepare all the materials. Carp, onion, ginger, garlic, eggs, peas, carrots

Step 2: wash the carp and separate the head and tail from the body

Step 3: slice onion, ginger and garlic

Step 4: prepare pepper water

Step 5: put onion, ginger, garlic and pepper water together, add salty chicken essence, one spoon for each, and a small spoon for sugar. A spoonful of cooking wine

Step 6: marinate the fish head and tail in it for a while

Step 7: steam over high heat for 15 minutes

Step 8: remove the bone of the fish and chop it up. If there is a blender, it can be stirred more carefully to make the meatballs taste better

Step 9: foam the egg white with the beater

Step 10: stir with the fish, add a spoonful of pepper water, chicken essence, salt, 1 spoonful each, sugar and 1 spoonful cooking wine

Step 11: stir clockwise until you feel a little strong on your hand

Step 12: make boiled water, then use gloves and spoon to make fish balls

Step 13: prepare diced carrots and peas

Step 14: steam fish head and tail

Step 15: put the fish balls on the plate

Step 16: heat up the fish soup

Step 17: add diced carrots and peas and oyster sauce

Step 18: thicken with wet starch

Step 19: pour the sauce into the set fish plate and serve

Step 20: finished product drawing

Step 21: finished product drawing

Materials required:

Carp: one

Egg: one

Carrot: a small one

Peas: moderate

Onion, ginger and garlic: moderate

Pepper water: one cup

Salt: two teaspoons

Chicken essence: two small spoons

Cooking wine: 2 teaspoons

Sugar: a spoonful

Oyster sauce: 1 teaspoon

Note: it's not easy to replace the fish bone and bone. You should repeatedly pat the fish body with the knife face to separate the bone and meat slightly. Then cut a knife edge from the back of the gill and scrape it toward the tail with the knife. Most of the bone will appear at a certain time. Then turn over and follow the method. Finally, the meat in the middle of the bone can be easily removed by hand. This method can be used to make meatballs, dumplings, etc., can also be used as fish sauce. You try it. It works

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhen Zhu Li Yu