Braised carp is the main dish on our table when we have New Year's Eve dinner, and it has the meaning of red-hot, year-round profit.
Braised carp is a home-cooked dish, cooking techniques to braise the main, the taste is salty, yellow, tender fish mushroom aroma, thick juice flavor.
Ingredients
Carp, pork, green onions, ginger, anise, dried chili, millet chili, soy sauce, soy sauce, oyster sauce, salt, chicken essence, coriander.
Braised fish practice steps
1, green onion, ginger, dry chili, dashi, fat moderate.
2, a carp, scaled, gutted and cleaned.
3, in the position of the head and tail each cut a knife, two sides of the same.
4, remove the fishy line, pinch with tweezers or with the fingernail of the left hand, draw outward, the right hand gently pat the fish body parts.
5. Make a cut on the fish, same on both sides.
6: Turn on the heat, heat the wok and rub the bottom and all around the wok with ginger.
7: When the pan is hot, add oil and heat, put the carp in, reduce the heat to low and fry until the fish is golden brown on both sides.
8, put the fat meat fried for a while.
9, put in the seasoning, onion, ginger, chili pepper stir fry.
10, put in sugar, stir fry until sugar dissolves.
11, cook white vinegar, cooking wine, soy sauce and stir fry.
12, add water, high heat to boil, turn to low heat.
13, after boiling over high heat, simmer over low heat until 15~20 minutes, drain the soup and add some shredded green onion.
14, burned carp, sweet and salty flavor, very fresh.
Nutritional value of braised carp
1. Carp protein is not only high, but also good quality, the human body digestion and absorption rate of up to 96%, and can supply the body with essential amino acids, minerals, vitamins A and vitamin D; per 100g of meat containing protein 17.6g, fat 4.1g, calcium 50mg, phosphorus 204mg and a variety of vitamins.
2. Carp fat is mostly unsaturated fatty acids, can reduce cholesterol, can prevent and control arteriosclerosis, coronary heart disease, therefore, eat more fish can be healthy and long life.
3. Carp food part per 100 grams of protein 17.6 grams, 4.1 grams of fat, vitamin A 25 micrograms, riboflavin 0.09 grams, 2.7 milligrams of nicotinic acid, vitamin E 1.27 milligrams of total vitamins, 334 milligrams of potassium, magnesium 33 milligrams of zinc 2.08 milligrams of selenium 15.38 milligrams. Complete amino acid content.
Suitable for the crowd
General population can eat
1. suitable for nephritis edema, jaundice hepatitis, cirrhosis of the liver and ascites, cardiac edema, malnutrition edema, edema, cough and asthma; at the same time, suitable for women's edema in pregnancy, fetal restlessness, postpartum breast milk lack of people to eat;
2. where malignant tumor Lymphatic tuberculosis, lupus erythematosus, bronchial asthma, pediatric mumps, thromboembolic vasculitis, carbuncle and gangrene, urticaria, eczema and other diseases are contraindicated; at the same time the carp is a hairy, vegetative hyperactivity and ulcers, eat with caution.