400g crucian carp, 2 lotus leaves, 25g shredded ginger and onion, salt, cooking wine and peanut oil.

working methods

1. Slaughter and clean crucian carp, wipe the inside and outside of the fish with salt and cooking wine, and coat it with peanut oil.

2. Blanch the lotus leaf with boiling water, dry it, take a piece and coat it with peanut oil, put the crucian carp on it, put shredded ginger and onion on the belly and body of the fish, wrap it with leaves, and tie it with fine iron wire.

3. Put the crucian carp package on the iron frame and bake it in the oven for about 20 minutes until cooked (or put it on a plate and bake it in the oven or oven). When eating, untie the wire and cut the lotus leaves.

Tip: Crucian carp meat should be tender and the meat thickness is the best.

Efficacy: It has the functions of invigorating qi and spleen, lowering qi and promoting lactation.