Spring is a good time for the infirm to supplement, and fish is a good aquatic diet for supplementation, which is not only delicious in taste, but also has high nutritional value. In general, the fat of livestock meat is mostly saturated fatty acids, while the fat of fish contains a variety of unsaturated fatty acids, which have a good cholesterol-lowering effect. Therefore, fat people eat fish better, which can avoid obesity and prevent the occurrence of arteriosclerosis and coronary heart disease. Fish has always been considered to have health nourishment, and eating more fish can be healthy and long-lived. Carp is rich in high-quality protein, amino acids, which can be well absorbed by the human body. So to eat fish in the spring, you have to eat carp. ”
<b>1 carp</b> 750g
Pork belly ☜ 150g
<b>Vegetable oil</b> 50g
2 <b>red peppers</b>
<b>Water starch</b> to taste
1 tablespoon <b>of soy sauce</b>
<b>Salt</b> to taste
1 teaspoon <b>of sugar</b>
1 tablespoon <b>of cooking wine</b>
1 teaspoon <b>chicken essence</b>
<b>Onion</b> to taste
<b>Ginger</b> to taste
<b>Garlic</b> to taste
1 teaspoon <b>sesame oil</b>
1. One live fish.
2. Seasonings, ingredients.
3. Slice the pork belly, green onion, red pepper into sections, ginger and garlic.
4. Remove the carp's internal organs and cheeks, scrape off the scales and wash them clean.
5. Cut the fish vertically on both sides and up and down with two knives. Remove the fishy lines. Then remove the fishy line on the other side and cut the lancet flower knife with a knife on both sides.
6. Heat the oil in the pan until it is 80%, add the cut fish, fry on both sides until golden brown, remove the oil and set aside.
7. Leave a little oil in the pot, add green onion, ginger, garlic and red pepper to sauté until fragrant, add pork belly and sauté.
8. Sauté in soy sauce. Add broth, salt, sugar, cooking wine and bring to a boil.
9. Add the fried fish and simmer over medium heat for 15 minutes.
10. Add water starch to the mustard. Add the chicken essence to freshen up, add sesame oil and stir well.
11. Pour the sauce over the fish and serve.
Tips: Life Tips: 1, carp avoid eating with mung beans, taro, beef and sheep fat, pork liver, chicken, wattle mustard, licorice, pumpkin, red adzuki beans and dog meat, and also avoid taking with cinnabar in traditional Chinese medicine; 2, when frying fish in oil, the oil temperature must be higher, and the oil temperature will stick to the pan when the oil temperature is low.