Braised crucian carp with soy sauce
Overview
Among the freshwater fish we often eat, crucian carp has the best therapeutic effect and is especially suitable for people with poor gastrointestinal problems and frequent diarrhea. The protein contained in crucian carp is of high quality, complete and easy to digest and absorb. It is a good source of protein for the frail and sick people. Regular consumption can enhance disease resistance.
Tags
Ingredients
Steps
-
For 2 crucian carp, ask the merchant to handle them when you buy them. Take them back and rinse them several times, including the internal organs and gills. After washing, take them out and control the moisture.
-
Peel and wash the onion, ginger and garlic, cut the onion into sections, slice the ginger and smash the garlic. Add appropriate amount of oil to the wok, sauté onion, ginger and garlic until fragrant
-
Add the spicy sauce and stir-fry until the sauce becomes fragrant.
-
Add an appropriate amount of water to the pot, add cooking wine, light soy sauce, Sichuan peppercorns, aniseed and common fish stew seasonings.
-
Put the washed crucian carp into the pot.
-
Bring to a boil over high heat and simmer over medium heat for about 10 minutes.
-
In about 10 minutes, the fish will be stewed. Do not turn off the heat until the juice is completely reduced. Leave a little fish soup to pour over the fish. It's delicious. Sprinkle some coriander to taste.
-
Take it out of the pot and put it on a plate. It looks appetizing. This plate of meat is much cheaper than eating pork, and it is rich in nutrients. Children can eat it regularly to supplement calcium, so they will not gain weight.
