Braised live fish with Radix Astragali

The way to cook live fish is as follows

Raw materials for making Qishao live fish:

One live carp (about 750 grams), 10 grams of Huangmi, 6 grams of Dangshen, 15 grams of Shuifa shiitake, 15 grams of winter bamboo shoots, 30 grams of sugar, 10 grams of cooking wine, 3 grams of salt, 10 grams of soy sauce, 10 grams of scallion, 15 grams of ginger, 10 grams of garlic, 1 gram of monosodium glutamate, 20 grams of Shuifa shiitake, 500 grams of vegetable oil, 50 grams of lard and 500 grams of clear soup.

The processing steps of Qishao live fish are as follows:

After removing gills, scales and fins, the carp should be dissected to remove internal organs and washed. Cut a cross knife on both sides of the fish. Water makes mushroom, everything is in two. After washing and moistening Dangshen and Huangmi, cut them into 2cm thick slices. Wash ginger, green onion and garlic, cut them into garlic slices and green onion shreds, and make ginger juice for later use. Heat up the frying pan, add the vegetable oil and heat it to 60% heat (about 150 ℃), fry the carp until golden, take out and drain the oil. Put the frying pan on the fire, add lard and sugar, add clear soup when stir frying into jujube red, add Deep Fried Carp, dangshen slice and Huangmi slice, bring to a boil, move the stew fire to simmer until it is ripe and tasty, put the fish into the plate, and pick Dangshen and Huangmi slice. Put the bamboo shoots and mushrooms into the soup pot, add monosodium glutamate, bring to a boil, skim the foam, thicken with soybean flour, pour lard on the fish, and serve.

The characteristics of Qishao live fish are as follows

The fish is brownish red, tender, rich in sauce and mellow in flavor. It has the functions of Invigorating Qi and spleen, promoting diuresis and clearing swelling.

Braised live fish with Radix Astragali

Qishao live fish, a famous traditional dish in Zhejiang Province, is a kind of Zhejiang cuisine. Its flesh is brown and red, fresh and tender, with rich sauce and mellow fragrance. It has the functions of replenishing qi and spleen, promoting diuresis and clearing swelling. One live carp (about 750 g), 10 g of Huangmi, 6 g of Dangshen, 15 g of Shuifa shiitake and 15 g of winter bamboo shoots. 30 g Sugar, 10 g cooking wine, 3 g salt, 10 g soy sauce, 10 g scallion, 15 g ginger, 10 g garlic, 1 g monosodium glutamate, 20 g water soybean powder, 500 g vegetable oil, 50 g lard and 500 g clear soup.

essential information

[recipe name] Qishao live fish

Zhejiang cuisine

[type] local characteristics

raw material

One live carp (about 750 g), 10 g of Huangmi, 6 g of Dangshen, 15 g of Shuifa shiitake and 15 g of winter bamboo shoots. 30 g Sugar, 10 g cooking wine, 3 g salt, 10 g soy sauce, 10 g scallion, 15 g ginger, 10 g garlic, 1 g monosodium glutamate, 20 g water soybean powder, 500 g vegetable oil, 50 g lard and 500 g clear soup.

Production process

After removing gills, scales and fins, the carp should be dissected to remove internal organs and washed. Cut a cross knife on both sides of the fish. Water makes mushroom, everything is in two. After washing and moistening Dangshen and Huangmi, cut them into 2cm thick slices, wash the ginger, scallion and garlic, cut them into slices of garlic and shredded scallion, and make ginger juice. Heat in a frying pan, add vegetable oil and cook until 60% heat (about 150 ℃), fry the carp until golden, remove the oil and drain. Put the frying pan on the fire, add lard and sugar, add clear soup when stir frying into jujube red, add Deep Fried Carp, dangshen slice and Huangmi slice, bring to a boil, move the stew fire to simmer until it is ripe and tasty, put the fish into the plate, and pick Dangshen and Huangmi slice. Put the bamboo shoots and mushrooms into the soup pot, add monosodium glutamate, bring to a boil, skim the foam, thicken with soybean flour, pour lard on the fish, and serve.

characteristic

The fish is brownish red, tender, rich in sauce and mellow in flavor

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