Name: Braised Carp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece carp; Some shallot; Some ginger; Some Aniseed; Some Fatty; 3 pcs Dried chili; Some Sugar; Some White vinegar; Some Soy sauce; Some Cooking Wine

Braised Carp

by Zhi Fei

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Nutritional analysis:
1. The protein of carp is not only high in content, but also of good quality. The digestion and absorption rate of human body can reach 96%, and it can supply essential amino acids, minerals, vitamin A and vitamin D; every 100g of meat contains 17.6g of protein and fat. 4.1g, calcium 50mg, phosphorus 204mg and multiple vitamins.

2. The fats of carp are mostly unsaturated fatty acids, which can lower cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to health and longevity.
3. Per hectogram of carp food, 17.6 grams of protein, 4.1 grams of fat, 25 micrograms of vitamin A, 0.09 grams of riboflavin, 2.7 milligrams of niacin, 1.27 milligrams of total vitamin E, 334 milligrams of potassium, 33 milligrams of magnesium, 2.08 milligrams of zinc, Selenium 15.38 mg. The amino acid content is complete.

Suitable for the general population 1. 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 turbulence, and postpartum milk Food for those who are lacking;
2. Anyone who suffers from malignant tumors, lymphatic tuberculosis, lupus erythematosus, bronchial asthma, pediatric gills, thromboangiitis obliterans, carbuncle sores, urticaria, skin eczema and other diseases are not allowed to eat; meanwhile, carp is a hairy substance , And those with hyperactive yang and sores should eat with caution. "

Braised Carp

1. Scallions, ginger, dried chili, aniseed, and appropriate amount of fat.

2. One carp, remove the scales and internal organs, and clean it.

3. Make a cut at the head and tail positions, the same on both sides.

4. Remove the fishy line, pinch it with tweezers or with the nail of your left hand, twitch it out, and gently pat the body of the fish with your right hand.

5. Knife on the fish, the two sides are the same.

6. Turn on the fire, heat the wok, and wipe the bottom and surroundings with ginger.

7. After the pot is heated, add oil and heat, add the carp, reduce the heat to a low heat, and fry until the fish is golden brown on both sides.

8. Add the fat and fry for a while.

9. Add aniseed, green onion, ginger, and chili and stir fry until fragrant.

10. Add sugar and fry until the sugar melts.

11. Cook in white vinegar, cooking wine, soy sauce and stir fry.

12. Add water, bring to a boil, turn to low heat.

13. After the high heat is boiled, simmer on low heat for 15-20 minutes. Drain the soup and add some shredded green onions.

14. The roasted carp tastes sweet and salty and very delicious.

Tips:
1. When frying the fish, first wipe the bottom of the pan and the surrounding area with ginger.

2. Heat the pot and heat the oil before putting the fish.

3. Put the fish in the pot, don't turn it back and forth until the skin is golden brown to avoid breaking