Mushroom stewed carp

Overview

Carp is the least cooked in my menu. My family doesn’t like carp and they always say it has an earthy smell and is not tasty. Every time I make it, I braise it or eat it. Stewing carp is rarely done. The stew method this time was inspired by the last time I went to the mainland. When eating fish there, the fish is usually fried or pickled, then stir-fried with dry red pepper and stewed in an alcohol pot. The stewed fish is tender and spicy, and I like the taste. Although the food there tastes a bit salty (people there generally have strong tastes), every time I eat, I say it tastes too strong. I have to drink water while eating to eat it. I still drink water after eating. I like the spicy taste very much. Because I have stomach problems, I don’t dare to eat too spicy food. When making fish this time, I wanted to have that kind of flavor. I like mushrooms, so I added some. My husband and daughter both said that mushrooms are better than fish, tender and delicious, and spicy and appetizing. Mushrooms are sweet in taste and cool in nature, and return to the stomach and large intestine meridians; they are beneficial to the mind and appetite, resolve phlegm and regulate qi, and tonify the spleen and replenish qi. They are mainly used to treat symptoms such as listlessness, loss of appetite, coagulation of phlegm cores, vomiting and diarrhea, and incontinence of turbid urine.

Tags

• hot dishes
• home cooking
• private kitchen
• lunch
• dinner
• cooking wine
• coriander
• doupi
• dried red chili pepper
• fresh carp
• green onions
• mushroom
• starch
• white sugar
• ginger
• peppercorns
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: 500 grams of fresh carp, 200 grams of mushrooms, 3 grams of ginger, 3 grams of dried red pepper, 5 grams of cooking wine, soy sauce, peppercorns, 2 grams of white sugar, pepper, chicken essence, scallions, coriander and bean curds, 100 grams

   

2. 2 Wash the fresh carp and cut into pieces

   

3. 3 Use salt to cook wine starch

   

4. 4 Marinate for more than 30 minutes

   

5. 5 Wash and slice the ginger, cut the dry red pepper into sections, wash and cut the green onions into sections

   

6. 6 Wash and cut coriander into sections, wash and slice mushrooms

   

7. 7 Cut the tofu skin into diamond shapes

   

8. 8 Heat the cold oil in a pan, add Sichuan peppercorns, ginger slices, dried red pepper and green onions and stir-fry until fragrant,

   

9. 9 Add water and bring to a boil over high heat, add soy sauce, cooking wine and white sugar

   

10. 10 Add the marinated fish pieces, bring to a boil over high heat, turn to medium heat and cook for a while

    

11. 11 Add bean skin and bring to boil,

    

12. 12 Add mushroom slices and salt

    

13. 13 Cook for a while, add chicken essence and pepper to taste,

    

14. 14 Turn off the heat and sprinkle with coriander and serve