Name: Braised Carp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece carp; 1/2 a tree shallot; 1 piece ginger; 1 parsley; 1 piece Red chili; 2 cloves garlic; 1 tablespoon Soy sauce; 2 tablespoons Vinegar; 1 teaspoon Sugar; 1 tablespoon Cooking Wine; Some White wine; 1 teaspoon salt; 1 tablespoon and a half Peanut oil; 1 teaspoon starch

Braised Carp

by Pretty horse po

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Winter is a good time for the weak to nourish. Fish is a good aquatic diet for nourishment. It is not only delicious, but also has high nutritional value. Generally, the fat of animal meat is mostly saturated fatty acid, while the fat of fish contains a variety of unsaturated fatty acids, which has a good cholesterol-lowering effect. Therefore, it is better for fat people to eat fish, which can not only avoid obesity, but also prevent the occurrence of arteriosclerosis and coronary heart disease.

Fish meat has always been regarded as a nourishing tonic, and eating more fish meat can lead to a long and healthy life. And carp is rich in high-quality protein and amino acids, which the human body can absorb well. So in winter you have to eat carp.
For people:
Suitable for people with nephritis, edema, jaundice, hepatitis, liver cirrhosis, ascites, cardiac edema, malnutrition edema, beriberi edema, cough and asthma; also suitable for women with pregnancy edema, fetal movement, braised carp (hotel)
People who are disturbed or lack of milk after childbirth should eat it; people who suffer from malignant tumors, lymphatic tuberculosis, lupus erythematosus, bronchial asthma, pediatric gills, thromboangiitis obliterans, carbuncle sores, urticaria, skin eczema, etc. should be avoided. Eat; at the same time carp is a hair, and those with yang hyperactivity and sores should be cautious in eating. "

Braised Carp

1. Material preparation. After the fish is cleaned, salt it with a knife for more than half an hour.

2. One part of the onion is shredded for decoration, and the other part is shredded. Slice garlic, ginger and red pepper.

3. Put 1 tablespoon of oil in the frying pan and fry the marinated fish to golden brown on both sides.

4. Put half a spoon of oil in the wok, heat up, add thick green onions, ginger and garlic slices and saute.

5. Cook in 1 tablespoon of vinegar and white wine.

6. Add enough water.

7. Pour in the light soy sauce, bring to a boil and simmer on medium heat for 5 minutes.

8. Add the fried fish.

9. After it is boiled again, cover with low heat for 10 minutes.

10. The starch is mixed with water to make gorgon juice.

11. Pour into the pot and turn to medium heat.

12. After boiling, gently turn the fish over.

13. In the middle, keep pouring the soup on the fish to make the fish delicious.

14. The soup is collected to one-third full, and the fire ceases.

15. Serve the fish on a plate and sprinkle with shredded green onions.

16. Pour a portion of the broth, add coriander and red pepper, and then pour the remaining broth.

Tips:
Carp should not be eaten with mung beans, taro, tallow, pork liver, chicken, nepeta, licorice, pumpkin, red bean and dog meat, and cinnabar in Chinese medicine should also be avoided. Carp and pickled vegetables are incompatible: carp meat is rich in protein; in the process of pickling, the nitrogenous substances in pickled vegetables are partially converted into nitrite. When the pickles and carp are mixed and boiled. The amine in carp protein reacts with nitrite to produce a carcinogen called nitrosamine. This carcinogen can cause cancer of the digestive tract after entering the human body, which is quite harmful.