Crucian carp in bean paste
By PansyWunsch
The protein contained in crucian carp is of high quality, complete, and easy to digest and absorb. It is a good source of protein for patients with liver and kidney diseases and cardiovascular and cerebrovascular diseases. Regular consumption can enhance disease resistance. It can be eaten frequently by patients with diseases such as hepatitis, nephritis, hypertension, heart disease, chronic bronchitis, etc.; crucian carp has the effects of strengthening the spleen and dampness, stimulating appetite, activating blood circulation and dredging channels, and warming the middle and lower qi. It has a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, tracheitis, asthma, and diabetes.
Recipe Recommendations
- sweet sauce 10 grams
- bean paste 20 grams
- crucian carp 一条约500 grams
- sugar 10 grams
- onion 10 grams
- Jiang 10 grams
- garlic 10 grams
- vinegar 5 grams
- Hangzhou pepper two
- water 200ml
Steps for Crucian carp in bean paste
1
Remove the scales and internal organs of the crucian carp, wash and control the water
2
Apply oblique knives on both sides of the fish
3
Cut green onions into sections, slice ginger and garlic
4
Pat both sides of the carp with dry flour
5
Heat the pan, add the oil, add the crucian carp on both sides and fry it yellow
6
Pour in the mixed bean paste, vinegar, onions, ginger, garlic, sugar, and mix well (put the bean paste and sweet flour paste into a bowl and add water to mix well)
7
Bring to the heat and turn to low heat, cover and simmer for 15 minutes
8
Sprinkle with chopped pepper grains before serving out the pan and simmer for one minute.