Generally speaking, the carp stew can be simmered for 30 minutes after the fire is boiled. If it still doesn't taste good, we should judge whether the fish is cooked or not by looking at the eyes of the carp in another way.

When you stew carp, you should observe it from the side. If it's almost time, you can actually turn off the fire, so as to avoid the meat from getting old for too long and being immature. In addition, the stewing time is adjusted according to the size of the fish, and the big fish stews for a long time to avoid immaturity.

nutritive value

1, protein of carp is not only high in content, but also good in quality. The digestibility of carp can reach 96%, which can supplement essential amino acids, minerals, vitamin A and vitamin D.

2. The fat of carp is mostly unsaturated fatty acid, which can lower cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a long and healthy life.

Edible efficacy

Carp is sweet and flat, and enters the spleen, kidney and lung meridians; Has the effects of invigorating spleen, regulating stomach, inducing diuresis to relieve swelling, promoting lactation, clearing away heat and toxic materials, relieving cough and lowering qi; Is beneficial to various edema, edema, abdominal distension, oliguria, jaundice and galactorrhea; Carp has a good therapeutic effect on pregnant women with restless fetal movement and swollen pregnancy.

Chinese medicine believes that all parts of carp can be used as medicine. Carp skin can treat fish stalks; Carp blood can treat mouth-eye deviation; Carp soup can treat children's body sores; Carp has special effects on edema and fetal movement of pregnant women.