Braised carp with leather naan

Braised carp with leather naan

Overview

Braised carp with skin naan is actually a new way to eat the naan cabbage family. Since people in Xinjiang love to eat Nang, they take the cooking method of Nang to the extreme. In the family of naan meat dishes, the most common ones include braised lamb in naan, large plate of chicken in naan, whole mutton in naan, mutton skewers in naan, fried meat with sprouts in naan, etc., which are all dishes that are familiar to Xinjiang people in this family. The person who developed this dish is Mr. Wang Aixin, a famous Chinese cooking master. He said that this dish is an innovation in Xinjiang's traditional cooking techniques. This is the blog information of the editor-in-chief Lei Jiang in the Xinjiang food industry. I have mentioned this well-known editor in the Xinjiang food industry many times in my recipes. He specializes in food editing and editing. He has excavated, organized and recorded a large number of Xinjiang ethnic cuisines in the current era, and is one of the pioneers in pushing Xinjiang ethnic cuisine into the Internet era. Now I am the editor-in-chief of the Xinjiang Cuisine Association and several corporate websites. My recipe is a family version. I make fish according to my own taste, but tomato sauce is a must. This is the main condiment for making carp in naan buns. I am a person who loves to eat fish and naan. My husband likes to tease me, and he can't walk around with naan. Usually when making this dish, I use the kind of thin naan that has sesame or onion flavor. I like to eat sesame flavor. Every time I make naan cabbage, I use sesame flavor to increase the fragrance. Carp can nourish and strengthen the stomach, diuretic and reduce swelling, clear breasts, clear away heat and detoxify, stop wheezing and relieve cough, and is beneficial to all kinds of edema, edema, abdominal distension, oliguria, jaundice and lactation obstruction. Carp has a good therapeutic effect on pregnant women's fetal movements and pregnancy-related swelling.

Tags

Ingredients

Steps

  1. Ingredients: carp naan, vegetable oil, salt, cooking wine, white sugar, chicken essence, soy sauce, tomato sauce, spicy skin, green onions and ginger

    Braised carp with leather naan step 1

  2. Cut a flower knife on the back

    Braised carp with leather naan step 2

  3. Marinate with salt for 20 minutes

    Braised carp with leather naan step 3

  4. Wash and slice onion, ginger and spicy skin

    Braised carp with leather naan step 4

  5. Heat the pan with cold oil, heat the oil to 60%, add the carp, fry until one side of the carp is hard and straight

    Braised carp with leather naan step 5

  6. Flip and continue frying until both sides are golden brown and scoop out

    Braised carp with leather naan step 6

  7. Leave some oil at the bottom of the pot, add onion, ginger and dried spicy skin and stir-fry until fragrant

    Braised carp with leather naan step 7

  8. Add carp cooking wine, soy sauce, salt and sugar

    Braised carp with leather naan step 8

  9. Add water to cover the surface of the carp, bring to a boil over high heat, then reduce to low heat and simmer for about 10 minutes

    Braised carp with leather naan step 9

  10. Add tomato sauce and chicken essence and cook for a while

    Braised carp with leather naan step 10

  11. Put the naan on top of the carp and simmer for a while to get the flavor

    Braised carp with leather naan step 11

  12. Pick up the naan, cut it into triangular pieces, restore the shape of the naan on the plate, and place it in a circle on the plate

    Braised carp with leather naan step 12

  13. Take the carp out of the pot and put it on a plate. Pour the soup on top of the carp and sprinkle with chopped chives

    Braised carp with leather naan step 13