Braised carp

Zhifei

"Nutritional analysis:

1. Carp not only has high protein content, but also has good quality. The digestion and absorption rate of the human body can reach 96%, and can supply the human body with essential amino acids, minerals, vitamin A and vitamin D; every 100g of meat contains 17.6g of protein, 4.1g of fat, 50mg of calcium, 204mg of phosphorus and a variety of vitamins.< /p>

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

3. Carp food contains 17.6 grams of protein per 100 grams, 4.1 grams of fat, 25 micrograms of vitamin A, 0.09 grams of riboflavin, 2.7 mg of niacin, 1.27 mg of total vitamin E, 334 mg of potassium, 33 mg of magnesium, 2.08 mg of zinc, and 15.38 mg of selenium. mg. The amino acid content is complete.

Suitable for the general population

1. Suitable for nephritis edema, jaundice, hepatitis, cirrhosis, ascites, and cardiac edema. , people with malnutrition edema, beriberi edema, cough and asthma; it is also suitable for women with pregnancy edema, fetal movements, and postpartum milk deficiency;

2. Anyone suffering from malignant tumors, lymph node tuberculosis, People with lupus erythematosus, bronchial asthma, children with gills, thromboangiitis obliterans, carbuncle, urticaria, skin eczema and other diseases should not eat it. At the same time, carp is a hairy food, so people with hyperactivity and sores should eat with caution. ”

Ingredients details

Main ingredients

1 carp

Accessories

An appropriate amount of green onions

An appropriate amount of ginger

An appropriate amount of aniseed

An appropriate amount of fat and meat

3 dried chili peppers

Ingredients

< p>An appropriate amount of white sugar

An appropriate amount of white vinegar

An appropriate amount of soy sauce

An appropriate amount of cooking wine

Salty and sweet taste

Burning process

Third and quarter hours of time

Normal difficulty

Steps to make braised carp

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< p>1

Appropriate amounts of onions, ginger, dried chili peppers, aniseed, and fat.

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2

One carp, remove the scales, remove the internal organs and clean it.

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3

Cut a knife at the head and tail, making both sides the same.

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4

Remove the fishy thread, pinch it with tweezers or fingernails of your left hand, twitch it outward, and gently pat the fish with your right hand body parts.

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5

Cut a knife on the fish and make it the same on both sides.

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6

Turn on the fire, heat the wok, and rub the bottom and sides of the pot with ginger.

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7

After the pot is heated, add oil and heat, add the carp, turn to low heat, and fry until the fish body is Golden brown on both sides.

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8

Put in the fat and fry for a while.

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9

Add aniseed, green onion, ginger and pepper and stir-fry until fragrant.

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10

Add sugar and stir-fry until the sugar dissolves.

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11

Cook in white vinegar, cooking wine and soy sauce and stir-fry.

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12

Add water, bring to a boil over high heat, then turn to low heat.

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13

After the fire comes to a boil, simmer over low heat for 15 to 20 minutes. Drain the soup and add some green onions. Silk.

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14

The cooked carp tastes sweet and salty, and is very delicious.

Tips

1. When frying fish, first rub the bottom and sides of the pot with ginger to prevent it from sticking to the pot

2. Heat the pot and add enough oil. Heat and then add the fish.

3. Put the fish into the pot, do not flip it back and forth until the fish skin is golden brown and then flip it to avoid breaking it

From the world of food

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