Protect eyesight
Diuresis and detumescence
promote lactation
Carp is fat and gorgeous, tender and delicious, and it is a familiar aquatic product that people like to eat every day. On holidays, it is indispensable on the dining table, which means "every year is more than enough" and "fish jumps over the dragon gate" to add a festive atmosphere. The protein content of carp is not only high, but also of good quality. The digestibility of carp can reach 96%, and it can supply essential amino acids, minerals, vitamin A and vitamin D; The fat of carp is mostly unsaturated fatty acid, which can lower cholesterol well and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a long and healthy life. This carp is the most commonly made by grassroots families. Please have a look if you like it. "
material
Ingredients
Carp1100g
ingredients
pork belly
20 grams
coriander
30 grams
chopped green onions
30 grams
ginger
5 grams
White pepper
2 grams
white sugar
10g
white vinegar
10g
Chinese hard liquor
8 grams
monosodium glutamate
1 g
cooking wine
5 grams
salt
1 teaspoon
The practice of carp soup
1.
Wash and dry the fish (this fish is too big to turn over, just buy a small one). Frozen fish is not good.
2.
Cut off and control the drying, and the surface can be smeared with cooking wine.
3.
Wipe the pot with ginger first, especially the sticky pot. I use a non-stick pot.
4.
Stir-fried pork belly with oil
5.
Go into the fish
6.
Fry both sides golden yellow, add sugar, wine and vinegar.
7.
As long as the fish with soup is made, boiling water should be added in this step to avoid the sudden contraction of the protein of the fish.
8.
Cover the pot, fire, fire 15 minutes.
9.
Turn to low heat, add pepper, add salt when the soup is thick and white, and finally push it for 2 minutes. Add chicken essence to the pot and put it in a soup bowl with coriander and chopped green onion.
Carp soup finished product map
knack for cooking
1, fry the fish, fry both sides until golden, the fish must be fresh, not frozen;
2, heating water, this is very important, be sure to add boiling water;
3, stew, simmer slowly for 8- 10 minutes after the fire starts;
4, add accessories, you can add tofu, so that the soup is easier to stew, and the nutrition is better. Of course, if you don't like it, forget it;
5, rush, and finally rush for 2-3 minutes before the pot, you can make a very mellow milk soup, just like the above, it will not fail.