Braised carp
Overview
The meat of carp is fresh and tender and rich in nutrients. The fat of carp is mostly unsaturated fatty acid, which can effectively lower cholesterol and prevent and treat arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a healthy and long life. The protein content of carp is not only high, but also of good quality. The digestion and absorption rate of the human body can reach 96%, and it can supply the human body with essential amino acids, minerals, vitamin A and vitamin D.
Tags
Ingredients
Steps
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Wash and shred the ginger, cut the green onions into 1 cm sections, slice the garlic and place on a plate.
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Wash the fresh carp, remove the scales and gills, cut open the abdomen with a knife, remove the internal organs, wash away the blood foam, cut the head and tail into six pieces, put them in a plate, add 5g of ginger, 10g of green onions, 30g of stewing sauce, stir the fish evenly, and marinate for 15 minutes.
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Heat the salad oil in the pan. After the oil is 70% hot, add the marinated carp.
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Add the remaining ginger, onion, garlic, dried red pepper, and simmer the sauce.
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Stir-fry until colored and fragrant, then add 400ML boiling water, cover and simmer over low heat for about 15 minutes.
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After 15 minutes, the fire will reduce the juice. At this time, the soup should be very small and thick. Add salt according to personal taste, stir-fry evenly, then stop the heat and take out the pot. It will be fragrant.
