by baking replicators
1 grass carp
Ginger five slices
1 green onion
Five cloves of garlic
2 octagons
Fifteen grams of rock sugar
2 small dried peppers
1 scoop of white wine
Old smoking in small amounts
1 scoop of light soy sauce
1 scoop of soybean paste
1 scoop of cooking wine
Half a scoop of white vinegar
1. Wash the fish, take out the fishing line with a knife from the head to the tail.
2, the back of the knife spare, so that the knife will be more flavorful.
3: Heat the oil and fry the fish to remove the fish.
4: Fry the outer surface golden brown, add all the spices, add boiling water without fish.
5, stew for an hour to taste more, high heat to collect the juice, plate can be, the food is completed.
6. The meat is tender and fragrant.
1. Fry fish in hot pan with cold oil, fish is not easy to stick to the pan. 2. Add salt in moderation depending on the situation, the sauce I used is salty enough, so I didn't put salt. 3. You can also add some beer, the fish will be more tender. 4. Add parsley to enhance the flavor.
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.
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