The meat of crucian carp is tender and tender, delicious and nutritious. Since ancient times, there has been a saying that "the skull of crucian carp is four and two ginseng".
The crucian carp supplements the deficiency, removes dampness and stimulates water, supplements the deficiency and wins, warms the stomach for eating, and warms the middle and lower qi. It can reduce blood lipids and promote blood circulation.
Crucian carp in bean paste
Recipe Recommendations
- Pi County Douban 2 teaspoons
- green pepper appropriate amount
- red pepper appropriate amount
- onion a little
- Jiang a small piece
- oil 2 teaspoons
- pepper half a teaspoon
- soy sauce a little
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Crucian carp in bean paste
1
Clean up the crucian carp and cut it with a slanting knife on the back; shred green, red pepper and onion, and slice ginger
2
Heat the pan, pour in 2 teaspoons of oil, fry the carp on both sides, and serve
3
Saute ginger slices and shredded onions in the remaining oil in the pan, add Pi County watercress, and stir-fry into red oil
4
Add crucian carp, add a little soy sauce, pepper, and a little water for 3 minutes, turn over and cook for 2 minutes
5
Add shredded green and red peppers, and collect the soup slightlyCrucian carp in bean paste Make Tips
1. Crucian carp should not be eaten with Chinese yam.
2. Avoid eating with mustard greens, as it easily leads to edema.
3. Eating crucian carp with winter melon easily causes dehydration.
4. Crucian carp tonifies deficiency, but should not be eaten during a cold.