Crucian carp with spicy sauce
Overview
The nutritional characteristics of crucian carp are comprehensive nutrients, high in sugar, low in fat, rich in protein, multivitamins, trace elements and amino acids necessary for the human body, so it tastes fresh and tender without being greasy, and has a slightly sweet feeling. Eating crucian carp regularly can not only keep fit, but also reduce obesity, help lower blood pressure and blood lipids, and prolong life. Eating crucian carp for pregnant women can not only increase nutrition, but also effectively promote lactation. Crucian carp meat can also prevent and treat arteriosclerosis, hypertension and coronary heart disease, and has the effect of lowering cholesterol. It is also particularly suitable for middle-aged, elderly and obese people to eat.
Tags
Ingredients
Steps
-
Remove the scales and internal organs of the crucian carp, wash and cut with a flower knife. The knife edges on both sides are deeper to facilitate the flavor.
-
Add salt, pepper and cooking wine and marinate for more than 10 minutes.
-
Cut the green and red peppers into shreds, as well as the onions and ginger. Chop dry chilies.
-
Heat the oil in the pan and add the crucian carp. Wipe off the water before placing the fish in the pot and rub some salt on it.
-
Fry over low heat until one side becomes crusty, then flip and fry until both sides become crusty. Cover and simmer over low heat for 2 minutes, turn over and simmer for another 1 minute. Turn off the heat.
-
Place the fish on a plate and spread green and red pepper shreds, onion and ginger shreds on the fish.
-
Heat a little oil in a pan, sauté the dried chili peppers and Sichuan peppercorns, then pour the oil over the fish. Use the remaining heat in the pot to heat the seafood soy sauce and pour it over the fish, and finally sprinkle with cumin.
