The practice of stewed silver carp in sauce, the home style practice of stewed silver carp

Stewed silver carp in sauce is a dish with fish, green onions, etc.

The main ingredients are fish, onions, ginger and garlic.

Method. Materials.

Fish, green onion, ginger, garlic, oil, Sichuan pepper, spices, white wine, soy sauce, sugar, vinegar, salt, a tablespoon of bean paste, dried red pepper.

Method. 1.After removing the scales and gills, the fish is washed to remove the black membrane in the abdomen.

2.The swim bladder is cut into a mouth and the gas is released. Prevent fish stew when **.

3.Cut the green onion into sections and the ginger into slices.

4.Remove the oil from the pan, add the green onion, ginger and peppercorns, stir-fry the ingredients, add the fish and fry on both sides.

5.Pour in liquor, soy sauce, sugar, vinegar, salt.

6.Pour in a tablespoon of bean paste. Tear the dried red pepper and simmer in boiling water, adding minced garlic when it is almost ready.

7.Remove the juice from the pan.

Tips: After removing the scales and gills, the fish is washed to remove the black membrane in the abdomen.

The swim bladder is cut into a mouth and the gas is released. Prevent fish stew when **.

Efficacy and action.

First, catfish can show a variety of collagen fiber protein, which can not only exercise and fitness, but also beauty and skin care, and is an ideal food for women's moisturizing. It is effective for unsmoothness, dandruff, hair decisiveness and easy to fall off, etc., and it is a delicacy that cannot be ignored in women's beauty and skin care. It is a healthy health food for Pengzhong to replenish qi and blood, nourish the stomach, and be suitable for those with weak spleen and stomach physical fitness, loose stools, and dry stools, and can also be used for symptoms such as lack of milk caused by spleen and stomach qi deficiency.

Catfish contains protein and carbohydrates, body fat, glycogen, ash, omega 3, vitamin D, vitamin D, vitamin B2, calcium, phosphorus, iron, niacin, vitamin B2, vitamin B3 and other nutrients, which can be used by the body.

Second, the nutritional content of catfish is very high, the protein content is about 15%-20%, while the fat rate is not high, only 1%-10%, and the protein is easy for the body to digest, and the availability rate reaches more than 95%. Fish also contains a wide variety of carbohydrates, vitamins D, B1, B2, D and minerals. The unsaturated fat in fish and soy lecithin in fish scales can prevent arteriosclerosis, soften blood vessels, promote blood circulation, inhibit platelet coagulation, reduce cerebral thrombosis and myocardial infarction, reduce cholesterol, and have brain-benefiting effects.

Third, in addition to having a high nutritional content, catfish also has a certain role and efficacy. For all mothers, the best role of catfish is beauty skin care and hair care, in addition, catfish can cure spleen and stomach deficiency, poor appetite, weakness and sleepiness, diarrhea and other diseases, but also prevent some diseases.

Relieves gastrointestinal discomfort. Catfish is sweet and warm, and can have the effects of nourishing blood in Pengzhong, removing cool stomach and intestines, nourishing stomach and replenishing qi and blood, relieving dampness, relieving cough and reducing phlegm. It is common in spleen and stomach deficiency, edema, cough, wheezing and other diseases, and can also be chronic gastritis caused by stomach cold and pain or indigestion.

Ingredients: 1 silver carp (3-4 catties).

June fragrant bean paste (or soybean paste) 120 grams.

Green onions, ginger, garlic, cooking wine, aged vinegar (10 grams) to taste.

15 peppercorns and 15 peppercorns.

3 large ingredients (anise).

6 dried chili peppers (increase or decrease according to taste).

Canola oil 80 grams.

Old tofu 2 catties.

Half a pound of pork belly.

5 sprigs of coriander.

3-4 pounds of silver carp, cut the abdomen to remove the scales and wash, first cut two pieces from it; The head of the fish is slipped from the middle (do not break) and the tail is cut into small pieces Step 1

Slice green onions, ginger and garlic, cut off dried chili peppers, and wash the peppercorns and peppers Step 2: Cut the old tofu into small pieces, boil the pork belly in boiling water until medium cooked, and then cut into thin slices Step 3: Start the oil pan, add the green onions, ginger and garlic, dried chilies, large ingredients, Sichuan peppercorns, and peppers, and stir-fry Step 4 Then put in the June fragrant bean paste (or soybean paste), and continue to stir-fry over medium-low heat for 2 minutes Step 5 Then add the pork belly and stir-fry for 1 minute, spray the old vinegar (a little bit is fine, mainly to remove the fish), and the cooking wine is fragrant Step 6

Press and put a small piece of fish tail on the bottom, and a large piece of fish head on top (as shown in the picture) Step 7: Put the old tofu and add water (the water should be slightly more); After the fire is boiling, cook over medium-low heat until the soup is savoury, and a little more soup is OK. (Note: The bean paste already has a salt taste, add salt or soy sauce according to your taste) Step 8

Cook until the soup is closed, then remove from the pot! Pour into ** (be sure to make an extra-large plate or bowl!) Step 9: Sprinkle with coriander, it's delicious.

Tips: When frying fish, be sure to heat the pan in advance, otherwise it will stick to the pan.

The fish is in the process of stoning, and the fire is small, otherwise you turn on the fire, and the fish is not cooked when the Taunton is gone, haha.

If you don't like spicy food, you can put less pepper and chili pepper!

Ingredients for braised silver carp in sauce.

1 silver carp (3-4 catties) 6 months fragrant bean paste (or soybean paste) 120 grams of green onions, ginger, garlic, cooking wine, aged vinegar (10 grams) Appropriate amount of Sichuan pepper and sesame pepper 15 grains each (anise) 3 dried chili peppers 6 (increase or decrease according to taste) 80 grams of rapeseed oil 2 catties of pork belly and half a catty of coriander 5 roots.

The steps of the braised silver carp in sauce.

Save the practice to your phone.

Step 1space

3-4 pounds of silver carp, cut the abdomen to remove the scales and wash, first cut two pieces from it; The head of the fish is slipped from the middle (do not break) and the tail is cut into small pieces.

Step 2space

Slice the green onion, ginger and garlic, cut off the dried chili pepper, and wash the pepper and pepper.

Step 3space

Cut the old tofu into small pieces, boil the pork belly in boiling water until medium rare, and then cut into thin slices.

Step 4space

Stir-fry the oil in the pan, add the green onions, ginger and garlic, dried chilies, spices, Sichuan peppercorns and peppers, and stir-fry until fragrant.

Step 5space

Add the June bean paste (or soybean paste) and continue to stir-fry over medium-low heat for 2 minutes.

Step 6space

Then add the pork belly and stir-fry for 1 minute, spray the old vinegar (a little bit is fine, mainly to remove the fishy), and the cooking wine is fragrant.

Step 7space

Press and place small pieces of fish tails on the bottom and large pieces of fish heads on top.

Step 8space

Put the old tofu and add water (slightly more water); After the fire is boiling, cook over medium-low heat until the soup is savoury, and a little more soup is OK. (Note: The bean paste already has a salt taste, add salt or soy sauce according to your taste).

Step 9space

Cook until the soup is closed, then remove from the pot! Pour into ** (be sure to make an extra-large plate or bowl!)

Step 10space

Sprinkled with coriander, it's delicious