Originally it was out of the party, my peach blossom girl is too good at cooking, envy of me can not, not only fast action, but also made to taste super good, must be recorded, share with everyone!
By Kathy69
<h2>Royalties</h2>
Grass carp one
Ginger slices to taste
Half a shallot less
Cooking wine to taste
Corn oil to taste
Vinegar to taste
One scoop of light soy sauce
One scoop of salt
Three scoops of sugar
<h2>Practice steps</h2>
1, grass carp scraping, remove the internal organs, clean up and wash with water several times, kitchen paper to absorb the surface gouache dry, cut into four sections for later.
2: Put an appropriate amount of corn oil, a little peppercorns in the pot, and stir-fry until fragrant.
3: Cut some shredded shallots and set aside
4: Put the fish into the pot in turn and fry over low heat
5: Put all in and fry, slightly change color, then turn over and continue frying, turn twice until the surface is golden brown
6: A little sliced ginger, take half of the green onion and put it in the pot
7: Add a little cooking wine
8: Add a spoonful of salt
9: Add vinegar
10: Cover and simmer for about a minute to prevent oil from splashing
11: Pour a cup of water into the pot
12: Gently shovel the bottom of the pan to prevent sticking to the pan
13: Add 3 scoops of sugar
14. Add an appropriate amount of raw soy sauce
15. Continue to grunt for a while
16: Cook for about 15 minutes and collect the soup over high heat
17. Pinch the fish out and plate it
18: Pour the remaining half of the shallots into the pot and mix with the broth
19: Pour evenly over the fish
20, if the plate is large, you can restore the fish to its original shape
21, Meimeida started
22. Big dishes are on the table
<h2>Tips</h2>
1. The fish must be selected as fresh as possible, and then continue to cook after being processed. 2. According to personal taste, you can also add some watercress sauce to taste, making it slightly spicy. 3. Do not stir vigorously when doing it, and avoid loose fish.
<h2>Nutritional benefits of grass carp</h2>
Grass carp taste sweet, warm, non-toxic, into the liver, stomach meridians; has the effect of warming the stomach and neutralizing the liver and yang, dispelling wind, curing paralysis, amputation, and benefiting the intestines and eyesight; the main treatment of fatigue, wind deficiency headache, hyperactivity of liver and yang, hypertension, headache, long malaria.
1. Grass carp is rich in unsaturated fatty acids, which are beneficial to blood circulation and are good food for cardiovascular patients;
2. Grass carp is rich in selenium, regular consumption has anti-aging, beauty effect, and also has a certain prevention and treatment effect on tumors;
3. For people who are thin and have no appetite, grass carp meat is tender but not greasy, which can be appetizing and nourishing.
<h2>Dietary contraindications for grass carp</h2>
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