Crucian carp has the functions of replenishing qi and strengthening the spleen, moistening stomach yin, diuretic and swelling, clearing heat and detoxifying, and has the effect of lowering cholesterol; using crucian carp can treat aphthous, ascites, water emulsion and other diseases. Eating crucian carp regularly can prevent and treat hypertension, arteriosclerosis, coronary heart disease, and is very suitable for obese people.
Steamed crucian carp belongs to Sichuan cuisine. The recipe functions include malnutrition conditioning, etc. The taste and taste of the dishes are salty and fresh.
Steamed crucian carp
By TobinGoyette
Recipe Recommendations
- crucian carp appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy appropriate amount
Steps for Steamed crucian carp
1
Wash the carp.
2
Sprinkle with spring onions, ginger and garlic, and steam with boiling water.
3
10 minutes to serve the pot.
4
Remove the fish soup, add soy sauce, chopped green onion, and hot oil.