The meat of crucian carp is tender and sweet, and it contains a lot of minerals such as iron, calcium and phosphorus, and its nutrients are also rich, including protein, fat, vitamins A and B, etc. In addition, the content of protein in every 100 grams of black crucian carp is as high as 20 grams, which is second only to prawns, and it is easy to digest and absorb, so it can enhance the resistance if eaten frequently. Secondly, crucian carp has the medicinal value of invigorating spleen and promoting diuresis, promoting blood circulation and dredging collaterals, harmonizing the middle energizer to stimulate appetite, and warming the middle energizer to lower qi, and has a good nourishing and dietetic effect on patients with kidney and spleen weakness, edema, ulcer, tracheitis, asthma and diabetes; For postpartum women, it can replenish deficiency and lower milk. In the cold winter, crucian carp tastes especially delicious, so there is a saying among the people that "crucian carp in winter and catfish in summer".

material

Ingredients: crucian carp 800g；;

Accessories: oil, salt, shallots, ginger, garlic, cooking wine, soy sauce, vinegar and a little white sugar.

Braised crucian carp at home

1

Scales and viscera of crucian carp are removed and washed.

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2

Onion, ginger, garlic, pepper, aniseed

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three

Shanxi aged vinegar mixed with water

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four

Crucian carp dipped in flour

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five

Heat the crucian carp in oil and fry it to yellow.

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six

Pour in the aged vinegar, cover and stew for a while.

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seven

Add the seasoning, cooking wine, soy sauce, Haitian sauce, sugar, salt and appropriate amount of water prepared in step 2, cover and stew.

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eight

Stew until the soup is almost turned off, and plate it.

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Tips

1. After frying the fish, pour in the old vinegar water for a while, in order to remove the fishy smell and soften the fishbone.

2. After all the seasonings are put, put more water, stew for a long time and taste.