Braised carp in brown sauce-You Are Foodie

By Shirley
10

Braised carp in brown sauce

Nutritional analysis:1. the protein content of carp is not only high, but also of good quality. The digestion and absorption rate of human body can reach 96%, and it can supply essential amino acids, minerals, vitamin A and vitamin D; Every 100g meat contains 17.6g protein, 4.1G fat, 50mg calcium, 204mg phosphorus and various vitamins　　2. The fat of carp is mostly unsaturated fatty acids, which can well reduce cholesterol, prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to health and longevity.3. carp food contains 17.6 grams of protein, 4.1 grams of fat, 5 micrograms of vitamin a25, 0.09 grams of riboflavin, 2.7 mg of niacin, 1.27 mg of total vitamin E1, 334 mg of potassium, 33 mg of magnesium, 2.08 mg of zinc and 15.38 mg of selenium. The amino acid content is complete.Suitable populationFor general population　　1. Suitable for people with nephritis edema, jaundice hepatitis, cirrhosis ascites, cardiac edema, dystrophic edema, beriberi edema, cough and asthma; At the same time, it is suitable for women with pregnancy edema, fetal movement and postpartum milk shortage;　　2. Those suffering from malignant tumors, lymphoid tuberculosis, lupus erythematosus, bronchial asthma, infantile bruising, thromboangiitis obliterans, carbuncle and gangrene, urticaria, skin eczema and other diseases should not eat; At the same time, carp is a hair product. People with excess Yang and sores should eat with caution.

Main Ingredients

carp 1

Auxiliary Ingredients

Dry pepper 3
Fat meat A moderate amount of
Big stuff appropriate amount
ginger appropriate amount
scallion A moderate amount of

1. When frying fish, wipe the bottom of the pot and the surrounding area with ginger2. The pot should be heated, the oil should be heated, and then the fish should be put in,3. Put the fish in the pot and don't turn it around until the fish skin is golden to avoid breaking

Step 1 . Onion, ginger, dried pepper, seasoning, fat meat appropriate.

Step 2 . A carp, descaling, eviscerating and cleaning.

Step 3 . Cut one knife at the head and one knife at the tail, and the two sides are the same.

Step 4 . Remove the fishy line, hold it with tweezers or fingernails of your left hand, twitch outward, and gently pat the fish with your right hand.

Step 5 . Draw a knife on the fish, both sides are the same.

Step 6 . Fire, heat the wok, wipe the bottom and sides with ginger.

Step 7 . After the pot is heated, add oil and heat it up. Put the carp in it, turn it to low heat, and fry it until both sides of the fish are golden yellow.

Step 8 . Add fat and stir fry for a while.

Step 9 . Add the ingredients, shallots, ginger and pepper and stir fry until fragrant.

Step 10 . Add sugar and stir fry until the sugar dissolves.

Step 11 . Cook in white vinegar, cooking wine, soy sauce and stir fry.

Step 12 . Add water, bring the fire to a boil, and turn to a low fire.

Step 13 . Boil over high heat, simmer over low heat for 15-20 minutes, drain the soup, and add some shredded green onions.

Step 14 . The cooked carp tastes sweet and salty, very delicious.

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