Stewed silver carp

Stewed silver carp

Introduction:

"Silver carp is sweet in taste and warm in nature. It enters the spleen and stomach meridians. It has the functions of invigorating the spleen and Tonifying Qi, warming the stomach and dissipating heat. It is especially suitable for eating in winter. It can treat spleen and stomach weakness, anorexia, emaciation, diarrhea and other symptoms. It also has the functions of warming the stomach, tonifying Qi, moisturizing the skin, dark hair, and nourishing the face."

Production steps:

Step 1: clean silver carp and cut into segments. Marinate with salt and cooking wine.

Step 2: cut onion, ginger and garlic and set aside.

Step 3: put proper amount of oil in the pot, add onion, ginger and garlic and saute until fragrant.

Step 4: put in the silver carp.

Step 5: pour in some cooking wine and soy sauce.

Step 6: pour in the right amount of water, add the right amount of white vinegar.

Step 7: stew for about 20 minutes, reduce the amount of soup, add salt seasoning.

Step 8: add appropriate amount of water starch, thicken and remove from the pot.

Materials required:

Silver carp: one

Scallion: right amount

Garlic: right amount

Cooking wine: moderate

Soy sauce: moderate

Oil salt: right amount

White vinegar: right amount

Ginger: right amount

Note: 1, silver carp has the effect of calcium, so it is good for children to eat. 2. Pay attention to give children to eat fish head or belly meat, other places thorn more, must be careful.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh