Health effects
Grass carp: calms the liver, calms the wind, harmonizes the stomach, and warms the heart
Ingredients
Grass carp ( 1 ) | Oil and salt ( Appropriate amount ) |
Cooking wine ( Appropriate amount span> ) | Steamed Fish Soy Sauce ( 2 spoons ) |
Shredded ginger (appropriate amount) | Green and red chili peppers ( 2 each ) |
Carrot ( half ) | Chrysanthemum chrysanthemum ( 1 stick ) |
Vinegar ( appropriate amount ) |
How to open the tail of a peacock (grass carp)
1. Wash and marinate the grass carp for 15 minutes, add cooking wine and ginger Remove the fishy smell and add a little salt.Vinegar to soften bones
2. Then wash and place on the plate, cut the peppers into sections and place them alternately., cut the carrot into small diamond-shaped slices and place them in the middle.Add appropriate amount of oil, salt and shredded ginger.
3. Turn on the steam and steam for 10-15 minutes.Remove the leaves from the chrysanthemum.It resembles the tail feathers of a peacock.
4. Heat the oil in a hot pan and pour it in a circle.
Tips
When adding oil, minced ginger and garlic are added to make the aroma more fragrant.
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
