Braised carp in Nang

Braised carp in Nang

Introduction:

In fact, it is a new way of eating Nang cabbage family. Because people in Xinjiang love to eat Nang, they make the best use of Nang. In the family of Nang baoroucai, the most common dishes are Nang baorou braised mutton, Nang baodapan chicken, Nang Baoquan mutton, Nang baoyangrou kebab, Nang Baopi Yazi fried meat, etc., which are familiar to Xinjiang people in the family. Wang Aixin, a famous Chinese chef, developed this dish. He said that this dish is a innovation in Xinjiang's traditional cooking skills. This is the blog material edited by Lei Jiang in Xinjiang food industry. I have mentioned many times in the menu that he is a famous editor in Xinjiang food industry. He specializes in food collection and editing. He has excavated, sorted out and recorded a large number of Xinjiang ethnic food in the current era, and is one of the pioneers in pushing Xinjiang ethnic catering to the Internet era. Now I'm the editor in chief of Xinjiang Cuisine Association and many enterprise websites. My method is family version. I make fish with my own taste, but tomato sauce must be added. This is the main flavor of Nang carp. I'm a person who loves both fish and Nang. My husband likes to tease me and can't walk when I see Nang. I like to eat sesame flavor. Every time I make Nang cabbage, I use sesame flavor to increase the flavor. Carp can nourish the stomach, promote diuresis and detumescence, dredge milk, clear away heat and toxin, stop cough and lower Qi, and is beneficial to edema, edema, abdominal distension, oliguria, jaundice and milk obstruction. Carp has a good therapeutic effect on pregnant women with fetal movement disturbance and gestational detumescence

Production steps:

Step 1: Ingredients: carp, Nang, vegetable oil, salt, cooking wine, sugar, chicken essence, soy sauce, tomato sauce, spicy skin, onion and ginger

Step 2: cut the knife on the back

Step 3: marinate for 20 minutes

Step 4: rinse and slice the scallion ginger skin

Step 5: cool the oil in a hot pan, heat 60% of the oil, add carp and fry until the carp is hard and straight

Step 6: turn over and continue to fry until both sides are golden

Step 7: leave oil at the bottom of the pot, add onion and ginger, and stir fry until fragrant

Step 8: add carp cooking wine sauce, oil salt and sugar

Step 9: cover the carp with water, bring to a boil over high heat, and turn to low heat for about 10 minutes

Step 10: add tomato sauce and chicken essence and cook for a while

Step 11: put Nang on carp and stew for a while

Step 12: pick up the Nang, cut into small triangular pieces, restore the shape of the Nang on the plate, and place it around the plate

Step 13: carp out of the pot plate, the soup poured on the carp above, sprinkled with shallot powder can be

Materials required:

Nang: right amount

Carp: moderate

Vegetable oil: right amount

Salt: right amount

Cooking wine: moderate

Onion and ginger: right amount

Soy sauce: right amount

Tomato sauce: right amount

Spicy skin: right amount

Sugar: right amount

Note: when frying carp, the pan must be very hot. If you want to be healthy, carp can be fried. This time, the carp is too big and the pan is too small to fry. In this way, the fish will not stick. The soup must be more and the Nang will have flavor

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy