Braised carp is a home-cooked dish, and the cooking skills are mainly braised. The taste is salty and yellow, the fish is tender and the mushroom is fragrant, and the juice is delicious.
Composition details
Carp, pork belly, onion, ginger, star anise, dried Chili, millet spicy, soy sauce, soy sauce, salt, chicken essence, coriander.
Steps of braising fish in soy sauce
1, onion, ginger, dried pepper, fennel, and fat.
2, a carp, scale, viscera, clean.
3. Cut a knife at the head and tail, both sides are the same.
4. Take out the fishing line, clamp it with tweezers or left fingernail, twitch outward, and pat the fish gently with your right hand.
5. make a knife on the fish, both sides are the same.
6. Open a big fire, heat the wok, and wipe the bottom and periphery of the wok with ginger.
7. After the pot is hot, put the oil on it, add the carp, turn to low heat, and fry until the fish is golden on both sides.
8. Add grease and fry for a while.
9. Add aniseed, onion, ginger and pepper and stir fry.
10, add sugar and stir-fry until the sugar melts.
1 1. Cook white vinegar, cooking wine and soy sauce and stir fry.
12, add clean water, bring to a boil with high fire, and turn to low heat.
13. After the fire boils, simmer 15~20 minutes, drain the soup and add some shredded onion.
14, cooked carp, sweet and salty, very delicious.
Nutritional value of braised carp
1. The 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. Every100g of meat contains protein17.6g, fat 4. 1 g, calcium 50mg, phosphorus 204mg and multivitamins.
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.
3. Every100g of carp food, protein17.6g, fat 4. 1 g, vitamin A 25, riboflavin 0.09g, nicotinic acid 2.7mg, total vitamin E1.27g, potassium 334mg, magnesium 33mg. The amino acid content is complete.
Suitable crowd
The general population can eat it.
1. Suitable for nephritis edema, jaundice hepatitis, ascites due to cirrhosis, cardiogenic edema, malnutrition edema, beriberi edema and cough; At the same time, it is suitable for women with pregnancy edema, restless fetal movement and postpartum milk deficiency;
2. Anyone suffering from malignant tumor, lymphoid tuberculosis, lupus erythematosus, bronchial asthma, mumps in children, thromboangiitis obliterans, carbuncle, urticaria, skin eczema and other diseases should not eat; At the same time, carp is a hair product, so people with excessive yang and sores should eat it carefully.