Common carp(jia chang li yu )

Common carp

Introduction:

"* * carp has high protein content and good quality. The digestibility and absorption rate of human body can reach 96%, and it can provide essential amino acids, minerals, vitamin A and vitamin D for human body; * * carp's fat 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. **Fish soup with rice is very delicious ~! Less thorn, no fishy smell. -----Split line -------- Huakai's recipe is only for recording and sharing the fruits of learning dishes. Don't talk about other authentic problems with me. Thank you

Production steps:

Step 1: remove the gill foam and wash the carp.

Step 2: slice the fat meat, cut the onion into 3cm long segments, slice the ginger, break the dry red pepper, and set aside the hot sauce.

Step 3: heat the pan, add a small amount of soybean oil, add fat and stir fry for 2-3 minutes.

Step 4: add onion, ginger, dried pepper, Zanthoxylum, star anise, stir fry until fragrant.

Step 5: pour in chili sauce (add appropriate amount according to taste) and stir fry until fragrant.

Step 6: add boiling water and finish with carp.

Step 7: put in the carp (the fish is too big to put in the pot, cut half into the pot).

Step 8: add a small amount of soy sauce, cooking wine, a spoonful of coarse salt, bring to a boil, and pour rice vinegar along the edge of the pot.

Step 9: turn to medium heat, cover the pot and simmer.

Materials required:

Carp: moderate

Fat: moderate

Scallion white: moderate

Ginger: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Pickled salt: right amount

Thirteen spices: appropriate amount

Soybean oil: right amount

Soy sauce: moderate

Cooking wine: moderate

Rice vinegar: right amount

Dry red pepper: right amount

Northeast chili sauce: right amount

Note: spicy sauce has salty taste, pay attention not to put too much soy sauce. Carp diet: carp taste sweet, flat, into the spleen, kidney, lung. It can tonify spleen and stomach, promote diuresis and detumescence, dredge milk, clear away heat and toxin, stop cough and lower Qi. It is beneficial to all kinds of edema, edema, abdominal distension, oliguria, jaundice and milk obstruction.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Jia Chang Li Yu