Health effects
Grass carp: calms the liver, calms the wind, harmonizes the stomach, and warms the heart
Zanthoxylum bungeanum: dehumidifies
Ingredients
Grass carp ( 1 ) | Soybean sprouts ( Adequate amount ) |
Eggs Clear ( appropriate amount ) | Ginger ( appropriate amount ) |
Pixian Doubanjiang (appropriate amount) | Garlic (appropriate amount) |
Some chili pepper ( appropriate amount ) | Panthoxylum bungeanum ( Appropriate amount ) |
Salt ( Appropriate amount ) | Cooking wine ( appropriate amount ) |
Starch ( appropriate amount ) | Cilantro (appropriate amount) |
Chongqing boiled fish recipe
1.Ingredients: grass carp, soybean sprouts
Seasoning: egg white, ginger, garlic, Pixian bean paste, some pepper, appropriate amount of Sichuan peppercorns, salt, starch, cooking wine.
2. Remove the gills and internal organs of the grass carp.
3. Cut off the head and tail, and cut the fish into two pieces along the middle bone.
4. With the fish skin facing down, cut off the large spines of the fish body with an oblique knife, and then cut into pieces Shape into medium-thick fish fillets.
5. With the fish skin facing down, cut off the large spines of the fish body with an oblique knife, and then cut into pieces Shape into medium-thick fish fillets.
6. Slice the ginger and garlic, and break the dried chili into small pieces.
7. Pour an egg white into the fish fillet, add salt, cooking wine, and starch and mix well.Marinate for 20 minutes.
8. Pinch the roots of soybean sprouts, wash and set aside.
9. Boil the soybean sprouts in water with a little salt until soft and cooked, and remove.
10.Place on the bottom of the container of boiled fish.
11. Put the pot on the fire, pour oil, add the peppercorns and fry slowly for about 2 minutes.
12.Pour in dried chili peppers and bean paste, stir-fry until fragrant and red oil comes out.
13.When the pepper changes color, take out half of the pepper and pepper and set aside; add garlic slices Pour into the pot with ginger and stir-fry until fragrant.
14.Pour in the fish head, tail and fish bones and stir well.
15.Add appropriate amount of hot water to cover the fish.
16.After the water boils, put the fish fillets into the pot one by one and use chopsticks to gently Stir gently to disperse.
17.Cook until the fish fillets change color and are cooked, about 1 to 2 minutes.
18.Pour the fish fillets and fish soup in the pot into the bowl covered with bean sprouts.
19. Place the previously prepared Sichuan peppercorns and chili peppers in a bowl, and pour in hot oil That’s it.
Tips
The direct consequences of eating boiled fish are sore throat and internal heat, because these foods are mainly moist and can easily produce phlegm and heat.It should be resolved with chrysanthemum tea.At the same time, if you often eat boiled fish in winter, drink at least 1000 ml of water every day to relieve the anger.
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