Braised crucian carp

Overview

Fish not only tastes delicious, but also has extremely high nutritional value. The fish tastes fresh, tender and salty, and the color is ruddy and shiny. Fish meat contains folic acid, vitamin B2, vitamin B12 and other vitamins, which have the effects of nourishing and strengthening the stomach, diuresis and swelling, clearing breasts, clearing away heat and detoxification, and relieving cough and lowering qi. It is effective for all kinds of edema, swelling, abdominal distension, oliguria, jaundice and lactation obstruction. However, fish is harmful to food and should not be eaten by people with chronic diseases. In particular, people with diabetes and those with chronic digestive tract diseases should not eat braised fish.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• carp
• dry spicy skin
• scallions
• vinegar
• garlic
• ginger slices
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the ingredients, wash the fish and score the fish body

   

2. 2 When the oil is hot, stir-fry the green onions and spicy skin, add the ginger slices

   

3. 3 When it is colored and slightly browned, fry the fish on both sides

   

4. 4 My pot is too small, so I cut it in half, then put two spoons of vinegar to prevent the fish from mincing, and then added a spoon of soy sauce for color

   

5. 5 Fry the fish until both sides are brown, then add water. The amount of water should exceed the amount of fish

   

6. 6 Bring water to a boil over high heat, turn down to low heat and simmer for 20 minutes until the juice is almost gone. Add garlic, stir-fry, and simmer over low heat for a few minutes

   

7. 7 Then put it on a plate and sprinkle with chopped green onion