Cold Crucian Carp

Cold Crucian Carp

by Moshang 0_0

4.9 (1)
Favorite
2

Difficulty

Normal

Time

1h

Serving

2

Crucian carp has strong vitality, tender meat, sweet meat, and contains a lot of minerals such as iron, calcium, and phosphorus. It is also rich in nutrients, including protein, fat, vitamin A, and B vitamins. In addition, per 100 grams of black crucian carp, the protein content is as high as 20 grams, second only to shrimp, and easy to digest and absorb, regular consumption can enhance resistance. Secondly, crucian carp has the medicinal value of invigorating the spleen and dampness, promoting blood circulation and clearing the collaterals, and appetizing the appetite, warming the middle and lowering the qi. It has a good nourishing and therapeutic effect on patients with kidney and spleen weakness, edema, ulcers, bronchitis, asthma and diabetes; For postpartum women, breastfeeding can be supplemented. In the cold winter, crucian carp is especially delicious, so the folks say "winter crucian carp and summer carp". "

Ingredients

Cold Crucian Carp

1. Prepare all materials.

Cold Crucian Carp recipe

2. Soak dried green peppers in warm water.

Cold Crucian Carp recipe

3. Scallions, sliced old ginger.

Cold Crucian Carp recipe

4. Stuff the sliced old ginger and green onions into the belly of the fish.

Cold Crucian Carp recipe

5. Make a few knives on the back of the fish, marinate it with white wine and salt for half an hour.

Cold Crucian Carp recipe

6. Finely chop the shallots and millet peppers.

Cold Crucian Carp recipe

7. Use a vegetable cutter to cut the old ginger into minced ginger.

Cold Crucian Carp recipe

8. Add olive oil, monosodium glutamate, salt, sugar, and steamed fish soy sauce.

Cold Crucian Carp recipe

9. The marinated fish is steamed in a pot on high heat for 6 minutes, then turn off the heat for another 5 minutes and take it out.

Cold Crucian Carp recipe

10. Dry the fish out to five minutes of heat and then pour the adjusted sauce on it.

Cold Crucian Carp recipe

Tips:

1: The steaming time depends on the size of the fish

2: If there is no green pepper, you can use Chinese pepper instead

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