Health benefits
Carp: protects liver, enhances immunity, delays aging
Coriander: clears up rash
Ginger: lowers qi and stops vomiting, Resolves phlegm and relieves cough, dissipates cold and relieves symptoms
Ingredients
Carp ( 2 pounds ) | Cilantro ( 2 roots ) |
Ginger ( 1 piece ) | Garlic cloves ( 4 cloves ) |
Onion ( 4 roots ) | Garlic sprouts ( 2 roots ) |
Xiaomi spicy ( 6 pieces ) | Large green pepper ( 1 ) |
Cooking wine ( 3 spoons (small) ) | Balamic vinegar ( 2 tablespoons (small) ) |
Pixian Doubanjiang ( 1 spoon (small) ) | Lao Ganma ( 1 spoon (small) ) |
Soy sauce ( 2 spoons (Small) ) | Bad Chili Pepper ( 2 tablespoons (Small) ) |
Oil ( 150g ) | Salt ( 5g ) |
Sichuan peppercorns ( 20～30 grains ) |
1. Remove the carp and black membrane from its abdomen, clean it and set aside.
2. Slice ginger and garlic cloves, cut onions, garlic sprouts and coriander into sections, and millet Dice spicy peppers and dice large green peppers.
3.Cook the washed fish with scallions, ginger slices, scallions and Marinate in cooking wine for 20 minutes.
4. Heat up the oil in the pot (a little more oil), add a little Salt (the role of salt is to prevent the fish from sticking to the pan when frying).Fry the fish until golden brown on both sides.
5. After the fish is fried, take it out and set aside.
6.Use the remaining oil from frying the fish and add ginger to the pot , garlic slices, onions, garlic sprouts, coriander segments and peppercorns and stir-fry until fragrant.
7. When the spices are fried until golden, add 1 spoonful of beans.Sauté, 1 tbsp Laoganma and 2 tbsp bad chili pepper, stir-fry into red oil.
8. After frying the red oil, add a large bowl of water to the pot.
9.After the water boils, add the fried fish In the pot, add the remaining onions, garlic sprouts and coriander and cook over medium heat for 15 minutes.
10. Take the fish out of the pan when it is cooked, and then sprinkle it with Chopped green onions and fragrant braised fish are ready.
Tips
1.There are many ingredients here, which can be increased or decreased according to personal habits.
2.You can change the knife when marinating the fish, because the fish meat is very tender, so you should prevent the fish from becoming rotten when frying.
3.Be sure to put a little salt in the pot before frying the fish, which is more conducive to the shaping of the fish.If you like crispy fish skin, you can fry it longer.
4.Before putting the fried fish into the pot for cooking, you can put all the spices into the pot and remove all the spices and residue after 2 minutes.I didn't fish it out because I like spices.It depends on personal habits.
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