Carp is a delicious and simple stew. As we all know, fish meat is tender and plump, and it can also supplement protein needed by human body and help our body to supplement calcium and various trace elements needed by human body. So, do you know how to stew carp delicious and simple? Let's have a look!

A delicious and simple carp stew 1 fish head stew tofu.

Preparation of ingredients: 1 carp head, a tender tofu, onion segments, a little ginger slices, vinegar, cooking wine, soy sauce and appropriate seasoning.

Practice: First, prepare a fresh carp head, cut it in half, remove the gills, rinse and drain the water for later use. Heat oil in a pan, add ginger slices, then add fish head and fry until golden on both sides. Add a little cooking wine and continue to stir-fry for fragrance.

Then add a proper amount of hot water, add a tablespoon of peanut oil, boil over high fire, remove floating foam, add a proper amount of salt, vinegar and soy sauce, keep the pot boiling for about 10 minute on low heat, and finally add tofu blocks. Continue to boil with high fire, stew for 10 minute, sprinkle with chopped green onion and serve.

Efficacy: promote bone growth and development, improve immunity, promote the body's absorption of calcium, and supplement the energy needed by the body.

2. Stewed melon with carp

Prepare ingredients: a carp, 500 grams of wax gourd, ginger slices, onion segments, soy sauce, salt, chicken essence, peanut oil and other seasonings.

Practice: First, clean the carp with clear water, remove the gills and internal organs and set aside for later use. Dice the wax gourd, heat the oil in the pot, add ginger slices, fry the carp until golden on both sides, add appropriate amount of boiling water, stew for about 15 minutes, add a little salt, add monosodium glutamate to the wax gourd pieces, then simmer for 15 minutes, and finally sprinkle with a little chopped green onion.

Efficacy: clearing away lung-heat, promoting diuresis, relieving swelling, invigorating spleen, regulating stomach, resolving turbidity, lowering blood lipid, expelling toxin and caring skin.

Step 3 stew carp

Preparation materials: one carp, one onion, one ginger, salt, chicken essence, soy sauce, cooking wine and peanut oil.

Practice: First, clean the carp and remove gills and internal organs. Make six incisions on both sides of the fish, put shredded onion and shredded ginger into the belly of the fish, then put the extra shredded onion and shredded ginger into the fish, sprinkle with salt, chicken essence and soy sauce, and marinate in cooking wine for ten minutes. Heat oil from the pan, add carp, fry until golden brown on both sides, add appropriate amount of boiling water, boil over high fire, then stew for 15 minutes, add a little salt, and serve.

Efficacy: strengthen spleen and nourish stomach, warm stomach and balance liver yang.

Fish is not only tender and plump, but also can supplement protein, calcium and various trace elements needed by human body, which can better promote bone development and intellectual development. It is especially suitable for the elderly, adults and children. Please refer to the above practices when stewing fish, and cook delicious food for your family in the simplest way.

A delicious and simple carp stew 2 How to stew fish is delicious and simple.

First of all, stew without water

Water-free stewing is to blanch raw materials in boiling water to remove blood stains and fishy smell, then put them in a pottery vessel, add seasonings (seasoning food) such as onion, ginger and wine and water (generally, the amount of water added can be slightly more than the amount of raw materials, for example, one kilogram of raw materials can be added with one and a half to two kilograms of water), and cover them and cook them directly on the fire. When cooking, first boil over high fire, skim off the foam, and then simmer over low fire until crisp and rotten. The stewing time can depend on the nature of the raw materials, generally about two or three hours.

Second, the water-proof stew method

Waterproof stewing method is to put the raw materials into boiling water to remove the fishy smell, then put them into porcelain and pottery bowls, add condiments such as onion, ginger and wine and soup, seal them with paper, put the bowls into a water pot (the water in the pot should be lower than the bowl mouth, so that the boiling water will not soak them artificially), and cover tightly to prevent air leakage. Burn with fire. Let the pot boil forever, and it will stew in about three hours. This stewing method can make the fresh flavor of raw materials difficult to lose, and the cooked dishes are rich in flavor and clear in soup. Some put sealed bowls of raw materials on a boiling steamer, and the effect is basically the same as that of stewing without water. However, due to the high temperature of stewing, the steaming time must be mastered.