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