Braised carp in brown sauce
Winter is a good time for the weak to take tonics, while fish is a good aquatic food for taking tonics. It not only tastes delicious, but also has high nutritional value. Generally, the fat of animal meat is mostly saturated fatty acids, while the fat of fish contains a variety of unsaturated fatty acids, which has a good effect on lowering cholesterol. Therefore, it is better for fat people to eat fish, which can not only avoid obesity, but also prevent arteriosclerosis and coronary heart disease.Fish has always been considered as a health tonic. Eating more fish can lead to a long and healthy life. Carp is rich in high-quality protein and amino acids, which can be well absorbed by the human body. So you have to eat carp in winter.Applicable population: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 and fetal movement, braised carp (hotel)Uneasy, postpartum milk shortage; 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.Carp should not be eaten with mung bean, taro, beef and goat oil, pig liver, chicken, Schizonepeta, licorice, pumpkin, red bean and dog meat, nor with cinnabar in traditional Chinese medicine. Carp and pickles: carp meat is rich in protein; During the salting process, the nitrogen-containing substances in pickles are partially transformed into nitrite. When pickles and carp are mixed and cooked together. The amine in carp protein will react with nitrite to produce a carcinogen called nitrosamine. After entering the human body, this carcinogen can cause cancer in the digestive tract, which is quite harmful.
Step 1 . Prepare materials. After cleaning the fish, cut a knife and salt it for more than half an hour.
Step 2 . Part of the shallots are cut into thin wires for decoration, and part of the shallots are cut into thick wires. Slice garlic, ginger and red pepper.
Step 3 . Put 1 tablespoon of oil in the frying pan, put in the marinated fish and fry them golden on both sides.
Step 4 . Put half a spoonful of oil into the wok, heat it up, add shredded scallion, ginger and garlic slices, and saute until fragrant.
Step 5 . Cook 1 teaspoon vinegar and Baijiu.
Step 6 . Add enough water.
Step 7 . Pour in raw soy sauce, bring to a boil over high heat, and stew over medium heat for 5 minutes.
Step 8 . Add the fried fish.
Step 9 . After boiling again, cover and reduce the heat for 10 minutes.
Step 10 . Add water to starch to make sauce.
Step 11 . Pour into the pot and turn to medium heat.
Step 12 . After boiling, gently turn the fish over.
Step 13 . Pour soup on the fish constantly in the middle to make the fish tasty.
Step 14 . The soup is collected to one-third of the Sheng, and the ceasefire is stopped.
Step 15 . Put the fish on a plate and sprinkle with shredded shallots.
Step 16 . Pour a part of the soup, put coriander and red pepper, and then pour the remaining soup.
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