Name: Braised Carp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g carp; 150g Pork belly; 50g Vegetable oil; 1 tbsp Soy sauce; 1 teaspoon salt; 2 tbsp Water starch; 1 tbsp Cooking Wine; 1 teaspoon Chicken Essence; 1 stage shallot; 1 piece ginger; 4 cloves garlic; 3 pcs Red chili; 1 teaspoon Sugar

Braised Carp

by Clear 7032

4.8 (1)

Favorite

Difficulty

Easy

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 livestock meat is mostly saturated fatty acids, while the fat of fish contains a variety of unsaturated fatty acids. It has a good cholesterol-lowering effect. Therefore, it is better for obese people to eat fish meat, which can not only avoid obesity, but also prevent the occurrence of arteriosclerosis and coronary heart disease. Fish meat has always been considered to be healthy and nourishing, and eating more fish meat can lead to health and longevity. And carp contains Rich in high-quality protein and amino acids, the human body can absorb it very well. So in winter, you must eat carp.

Braised Carp

1. One live fish, seasonings, ingredients, pork belly cut into large slices, green onions, red pepper cut into sections, ginger, garlic slices, carp cut out the internal organs and gills, scrape off the scales and wash

2. Cut two knives up and down on both sides of the fish to remove the fishy line, then remove the fishy line on the other side, cut the lancet on each side with a knife

3. Put the oil in the pot and heat it to 80% hot, add the cut fish, fry on both sides until golden brown. Remove the oil for use. Leave a little oil in the pot, add the onion, ginger, garlic, and red pepper until fragrant, add the pork belly and stir-fry. Stir-fry, add soy sauce, stir-fry, add broth, salt, sugar, cooking wine, boil, add the fried fish, simmer over medium heat for 15 minutes to taste, put it in a container, add chicken essence, add freshness, add Water starch thickens, pour the sauce on the fish and eat it

Tips:
1. Avoid taking carp with mung bean, taro, tallow, pork liver, chicken, nepeta, licorice, pumpkin, red bean and dog meat, and avoid taking it with cinnabar in Chinese medicine;
2. 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 pickled vegetables and carp are mixed and boiled, the amines in carp protein It will react 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.