How to make red envelope crucian carp, how to make red envelope fish by hand

The medicinal value of crucian carp is very high, its nature is flat and sweet, into the stomach, kidney, has the effect of replenishing deficiency, removing loss, warming the stomach and eating, and replenishing vitality. Crucian carp is widely distributed, and there is perennial production in waters all over the country, with the crucian carp in February, April and August and December being the fattest, and it is one of the important edible fish in China.

The handmade method of red envelope fish is as follows:Prepare the materials: red envelopes, scissors, markers, tape.

Operation steps: 1. Take out a red envelope, open the red envelope seal, and treat it as the body of a fish.

2. Take out a red envelope, fold it in half, and draw a triangle with a dotted line.

3. Tear out triangles along the dotted lines on both sides.

4. Glue the body and tail of the small fish with adhesive tape.

5. Use a marker or watercolor pen to draw fish scales and eyes.

<> the crucian carp in winter has many fat seeds, the meat is delicate, the meat is sweet, the nutritional value is very high, rich in protein and a large number of minerals such as calcium, phosphorus, iron, etc., the medicinal value is extremely high, its taste is sweet, flat and warm, into the stomach and kidneys, and has the effect of replenishing deficiency, dehumidifying and improving water, replenishing deficiency and winning, warming stomach and eating, and replenishing vitality. This time, I used Zhongjing Xiaohong spicy oil and mushroom sauce, the casserole stewed for a long time, it was very delicious, almost every small crucian carp had fish roe, spicy taste, smooth and tender texture, the fish roe was particularly fragrant, and the taste was extremely delicious.

Introduction to the ingredients of spicy small red stewed crucian carp.

6 crucian carp, appropriate amount of Zhongjing spicy oil, appropriate amount of lard, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic and burn, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of mushroom sauce, appropriate amount of five-spice powder, appropriate amount of salt, spicy small red stewed crucian carp steps.

1. Remove the scales and internal organs of the crucian carp, and remove the head if you don't like to eat it, and wash it.

2. Crucian carp is hit with a flower knife on both sides.

3. Wash the green onion, ginger and garlic and cut into sections.

4. Add an appropriate amount of cooked lard to the casserole to stew the fish for a special fragrance, and add spicy red oil.

5. Absorb the water with kitchen paper, rub a little salt on both sides of each fish, and fry it on both sides of the oil pan under the sedan sail.

6. You can take it out and re-fry the chives, ginger and garlic, five-spice closed bay hail powder, and sprinkle the green onions, ginger and garlic and five-spice powder directly without taking the fish, spray in the cooking wine, and add a little light soy sauce.

7. Add an appropriate amount of water, add mushroom sauce to a boil over low heat according to your favorite taste.

8. Collect the juice. <>

9. Remove from the pot.

Spicy little red stewed crucian carp is a very good dish to make, simple and delicious!!

First of all, let's talk about the ingredients used: crucian carp, coriander, cooking wine, oil, spicy oil, green onion, ginger and garlic, light soy sauce, salt.

The crucian carp is scaled and headed, and the fish body is scratched with a knife (students with poor knife skills can ask the merchant to help clean up the fish when they buy it, and put it in the water at home, and simply wash it), put it in a basin and add salt and cooking wine to marinate. In this way, the fish can absorb the flavor and achieve the effect of removing the fish. Then cut the coriander, green onions, ginger slices, garlic slices and set aside.

Put oil in the pot, fry the crucian carp until the fish is golden brown on both sides, add the green onions, ginger and garlic on high heat and fragrant. At the same time, prepare a casserole, put boiling water in it, boil and boil, put the crucian carp in the casserole after stir-frying, cover the casserole, and simmer for 10 minutes (at this time, the stewed crucian carp soup is white, and the nutrition is the highest.) It can be served out to drink soup, and this stage is milky white crucian carp soup.

Finally, put in, spicy oil, light soy sauce, edible salt, do not cover the casserole lid on high heat, collect the juice, remove it and put it on a plate, sprinkle with chopped coriander, and a plate of fragrant and delicious spicy little red stewed crucian carp is ready.