Braised crucian carp(hong shao ji yu )

Braised crucian carp

Introduction:

"Crucian carp belongs to Cypriniformes, Cyprinidae and crucian carp. It is a kind of omnivorous fish that mainly feeds on plants. It likes to move in groups and live on food. Carassius auratus meat is tender, sweet, high nutritional value, each 100 grams of meat contains 13 grams of protein, 11 grams of fat, and contains a lot of calcium, phosphorus, iron and other minerals. Crucian carp is of high medicinal value. It is sweet, smooth and warm in nature. It enters the stomach and kidney. It has the functions of harmonizing and tonifying deficiency, removing dampness and diuresis, tonifying deficiency, warming the stomach, eating and tonifying vital energy. Carassius auratus is widely distributed in all parts of the country. It is produced all year round, and the fattest is from February to April and from August to December. It is one of the important edible fishes in China. Carassius auratus is sweet in taste and flat in nature. It enters the channels of spleen, stomach and large intestine. It has the functions of invigorating spleen, appetizing stomach, benefiting qi, benefiting water, dredging milk and removing dampness. Appropriate: chronic nephritis, edema, liver cirrhosis, ascites, dystrophic edema are appropriate to eat; pregnant women with postpartum milk shortage are appropriate to eat; spleen and stomach weakness, diet is not fragrant are appropriate to eat; children with early measles, or measles through hair is not fast are appropriate to eat; hemorrhoids bleeding, chronic dysentery are appropriate to eat. Avoid: crucian carp fill empty, all have nothing to avoid. But cold fever period should not eat more

Production steps:

Materials required:

Crucian carp: one

Scallion: right amount

Ginger slices: right amount

Garlic: right amount

Red pepper: moderate

Salad oil: right amount

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Boiled water: appropriate amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Ji Yu