Braised rice head with chives
By LucasSchoen
Carp, also known as Xitou, is an omnivorous fish that mainly feeds on plants. The meat is delicate, sweet, has high nutritional value, and contains a large amount of calcium, phosphorus, iron and other minerals. Crucian carp has extremely high medicinal value. Crucian carp is widely distributed and is produced all year round in waters across the country. The crucian carp is the fattest from February to April and August to December.
Recipe Recommendations
- crucian carp two
- chives a
- red pepper one
- salt 15 grams
- cooking wine 10 grams
- Jiang three pieces
- garlic five-petal
- edible oil 30 grams
Steps for Braised rice head with chives
1
Remove the scales and internal organs of the fish, wash it, marinate with cooking wine and salt for one hour.
2
Chop the green pepper and red pepper into diced pieces, chop the chives, ginger and garlic into minced pieces.
3
Wash the marinated fish with water to remove excess salt, and fry it in a frying pan until yellow on both sides.
4
Add ginger and minced garlic and stir-fry until fragrant.
5
Add cooking wine, salt and soy sauce, then add a handful of chives, add water, and bring to a boil.
6
Heat another pot with oil, add green peppers and diced red peppers, add a little salt and soy sauce, and stir fry until fragrant.
7
Pour the stir-fried peppers and red peppers into the fish cooking pan with a small amount of water left.
8
Collect dry water and mix it to taste well, remove it and place it on a plate and sprinkle with chopped chives.