Stewed crucian carp with spring bamboo shoots and sauerkraut

Stewed crucian carp with spring bamboo shoots and sauerkraut

Introduction:

"Although there are bamboo shoots all year round, only spring bamboo shoots are the best. Traditional Chinese medicine believes that bamboo shoots are sweet, slightly cold and non-toxic. It has the functions of clearing away heat and resolving phlegm, benefiting qi and stomach, treating thirst, benefiting water channel, benefiting diaphragm and relieving stomach. Bamboo shoots also have the characteristics of low fat, low sugar and multi fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, eliminate food accumulation, prevent constipation, but also prevent colorectal cancer. Bamboo shoots contain little fat and starch. They are natural low-fat and low calorie food. They are good for obese people to lose weight. So let's eat more bamboo shoots in spring

Production steps:

Step 1: crucian carp to scale, to the stomach, to the gills, wash clean

Step 2: shell the bamboo shoots

Step 3: prepare the sauerkraut

Step 4: wash and slice the bamboo shoots

Step 5: stir the crucian carp with salt, cooking wine and starch, and fry it thoroughly

Step 6: add 2 bowls of water, ginger slices and cooking wine

Step 7: put down the bamboo shoots and bring to a boil over high heat for 20 minutes

Step 8: put down the sauerkraut and boil it

Step 9: add salt, scallion and chicken essence

Materials required:

Carassius auratus: 300g

Bamboo shoots: 500g

Sauerkraut: 50g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Starch: right amount

Chicken essence: appropriate amount

Precautions: 1. Add enough water at one time. 2. Stewed fish soup should be used in the fire, the soup will be thick. 3. The soup will be white only if the fish is fried

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh