Watercress carp

Watercress carp

Introduction:

"The meat of crucian carp is tender, delicious and nutritious. Since ancient times, there has been a saying of" four Liang ginseng in the brain of crucian carp ". Crucian carp and tonic deficiency, dehumidification and diuresis, tonic deficiency win, warm stomach to eat, warm middle and lower Qi. It can reduce blood lipid and promote blood circulation

Production steps:

Step 1: clean up the crucian carp, cut the oblique knife on the back; shred the green pepper, red pepper and onion, slice the ginger

Step 2: heat the pot, pour in 2 teaspoons of oil, fry the crucian carp on both sides, and remove

Step 3: saute ginger slices and onion shreds with the remaining oil in the pan, add Pixian Douban and stir fry the red oil

Step 4: add crucian carp, add a little soy sauce, pepper, a little water to boil for 3 minutes, turn over and cook for 2 minutes

Step 5: add shredded green and red peppers, and add a little juice

Materials required:

One Carassius auratus with high back

Pixian Douban: 2 teaspoons

Green pepper: right amount

Red pepper: right amount

Onion: a little

Ginger: a small piece

Oil: 2 teaspoons

Pepper: half a teaspoon

Soy sauce: a little

Precautions: 1. Crucian carp should not be eaten with yam. 2. Avoid eating with mustard, easy to cause edema. 3. Crucian carp and wax gourd eat together, easy to cause dehydration. 4. Crucian carp tonifying deficiency, but not edible during the cold.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh