Braised carp
Overview
Spring is a good time for the weak to take supplements, and fish is a good aquatic food to take supplements. It is not only delicious, but also has high nutritional value. Generally, the fat in livestock meat is mostly saturated fatty acid, while the fat in fish contains a variety of unsaturated fatty acids, which has a good cholesterol-lowering effect. Therefore, it is better for obese people to eat fish, which can not only avoid obesity, but also prevent the occurrence of arteriosclerosis and coronary heart disease. Fish has always been considered to be nutritious, and eating more fish can lead to health and longevity. Carp is rich in high-quality protein and amino acids, which can be well absorbed by the human body. Therefore, when eating fish in spring, you must eat carp.
Tags
Ingredients
Steps
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A live fish.
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Seasonings and ingredients.
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Cut the pork belly into large slices, cut green onion and red pepper into sections, and slice ginger and garlic.
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Remove the internal organs and gills of the carp, scrape off the scales and wash them thoroughly.
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Make two vertical cuts on both sides of the fish. Remove the fishy thread. Then remove the fishy thread on the other side, and cut willow leaves on both sides with a knife.
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Heat oil in a pan until it is 80% hot, add sliced fish, fry on both sides until golden brown, drain and set aside.
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Leave a little oil in the pot, add onion, ginger, garlic and red pepper, stir-fry until fragrant, add pork belly and stir-fry.
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Add soy sauce and stir-fry. Add clear soup, salt, sugar, cooking wine and bring to a boil.
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Add the fried fish and simmer over medium heat for fifteen minutes until the flavor is absorbed.
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Add water starch to thicken. Add chicken essence for freshness, add sesame oil and mix well.
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Pour the sauce over the fish and serve.
