Carp 1000g, winter bamboo shoots 50g, ham 50g, salt 10g, onion 20g, ginger 20g, cooking wine 20g and lard 5g.

Braised carp and fish in brown sauce

First of all, the carp should be slaughtered, then the scales and gills should be scraped off in time, the internal organs should be taken out and washed for later use, and then the winter bamboo shoots should be washed and sliced for later use; Cut the ham into slices of moderate thickness. Prepare a larger pot, put carp in it, then add winter bamboo shoots, ham slices, salt, chopped green onion, shredded ginger and cooking wine, grab the seasoning evenly, put on disposable gloves, put it on the fish, and let it stand for 15 minutes. At this time, you should put the carp on the stove and start stewing. First open the fire, then simmer for about 30 minutes, and finally pour in.

Edible efficacy of stewed carp

Stewed carp is a familiar food. It tastes good, and it is a light and nourishing food, which is very helpful to our human health. First of all, stewed carp contains a lot of protein, which is not only a lot, but also of excellent quality. Protein in carp is easily digested and absorbed by human body, and it can also supplement essential amino acids, trace elements and vitamins A and D, which can help us replenish blood and qi. At the same time, carp can strengthen the spleen and stomach, which is beneficial to detumescence, promoting lactation, clearing away heat and toxic materials, relieving cough and lowering qi, and relieving various symptoms such as edema, edema, abdominal distension and milk obstruction. Eating stewed carp can help solve gastrointestinal discomfort and is suitable for us to eat more at ordinary times.