#御寒美食# Spicy Red Stewed Crucian Carp

Name: #御寒美食# Spicy Red Stewed Crucian Carp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 lines Crucian carp; Some Zhongjing spicy oil; Some lard; Some shallot; Some ginger; Some garlic; Some Cooking Wine; Some Soy sauce; Some Shiitake Mushroom Sauce; Some Five spice powder; Some salt

by Sea waves

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In winter, crucian carp has many fatty seeds, tender meat, sweet meat taste, high nutritional value, rich in protein and large amounts of calcium, phosphorus, iron and other minerals. It has high medicinal value, and its nature is sweet, flat and warm. Into the stomach and kidneys, it has the effects of invigorating deficiency, dehumidification and diuresis, invigorating deficiency and winning, warming the stomach to eat, and invigorating vitality. This time I used Zhongjing Xiaohong spicy oil and shiitake mushroom sauce. The casserole was stewed for a long time and was very tasty. Almost every carp had fish roe, spicy taste and smooth texture. The fish roe was particularly fragrant and the taste was extremely delicious. Tasty. "

#御寒美食# Spicy Red Stewed Crucian Carp

1. Remove the scales and internal organs of the crucian carp. If you don’t like to eat, remove the heads and wash them.

#御寒美食# Spicy Red Stewed Crucian Carp recipe

2. Crucian carp with a knife on both sides

3. Wash the green onion, ginger and garlic, cut into sections

4. Add the right amount of cooked lard and stew fish to the casserole for a special fragrance, and add the spicy little red oil

5. Use kitchen paper to absorb water for the crucian carp, rub a little salt on both sides of each fish, and fry on both sides of the oil pan.

6. You can take it out and re-saute the onion, ginger, garlic and five-spice powder. Sprinkle the onion, ginger, garlic and five-spice powder directly into the cooking wine.