Spicy Carp Practice (Whole Fish):

Ingredients: carp 1 kg, peanuts 100 grams, 30 grams of dried chili pepper section, 15 grams of green onions, 10 grams of peppercorns, 5 grams of minced ginger, 1 spoon of bean paste, a few sesame seeds, a few pinches of salt, 1 spoon of wine, a spoon of soy sauce, a little cooking oil.

1, prepare a carp about two pounds, dried chili pepper section, pepper, scallion, and ginger. Then scrape off the scales of the carp, remove the viscera, and gills, clean.

2, in the cleaned carp, playing down the knife, both sides to play the knife (as shown).

3, pot of water, put the carp in the onion, ginger, and salt, add a spoonful of cooking wine to fishy.

4, and so the pot of water boiled, cook for about fifteen minutes can be, the pot out into the plate, put a little taste of fresh soy sauce (as shown).

5, preparation: fried peanut rice (as shown), and then use a knife to peanut rice all patted into pieces (as shown).

6, and then add some water to the pot, put the dried chili pepper segment in the pot to cook for about a minute, so that when the time to fry will be more fragrant.

7, put some oil in the pot, the oil is old and ripe, pour peppercorns, dried red pepper segments, small fire fried incense (as shown), fried incense (as shown).

8, add bean paste and sesame seeds, add a little salt.

9, add the prepared crushed peanut rice (as shown), stir-fry over low heat (as shown).

10, and then the fried sauce with a spoon to wash on top of the carp can be.

Expanded Information:

Carp Nutritional Composition:

Carp is tender and flavorful, with fewer thorns and more meat, and is rich in nutrients, containing a variety of essential nutrients. According to laboratory analysis, each 100 grams of fish containing 17.3 grams of protein, fat 5.1 grams of calcium 25 mg, phosphorus 175 mg, iron 1.6 mg, riboflavin 0.1 mg, 3.1 mg of niacin, vitamin B20 mg.

Carp can supply the body with excellent protein, its protein utilization rate of up to 90% or more. And the fish meat is soft, easy to digest, absorb and utilize. Therefore, carp is very suitable for children, maternity, pregnant women and the elderly, frail people to eat. Most of the fat of carp is composed of unsaturated fatty acid, and its fat is in liquid state. This kind of unsaturated fatty acid has a good effect of lowering cholesterol.

So, if you can eat carp for a long time, not only can increase a variety of nutrients, maintenance of health, but also can prevent and control coronary heart disease, prolong life, and both nourishing therapeutic effect.

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