Carp
By VicentaLakin
CARP ARE YOUNG AND WELL NOURISHED, AND CARP FAT IS MUCH LESS SATURATED AND FATTY, WHICH REDUCES CHOLESTEROL WELL ENOUGH TO PREVENT ARTERY SCLEROSIS AND CORONARY HEART DISEASE, SO THAT MORE FISH CAN LIVE A LONG AND HEALTHY LIFE. CARP NOT ONLY HAS HIGH PROTEIN CONTENT BUT ALSO GOOD QUALITY, WITH A ABSORPTION RATE OF 96 PER CENT FOR HUMANS AND THE SUPPLY OF ESSENTIAL AMINO ACIDS, MINERALS, VITAMIN A AND VITAMIN D FOR HUMANS。
Recipe Recommendations
- live carp 1500g
- Jiang 10g
- onion 15g
- garlic 10g
- dried red pepper 2g
- braising sauce 70g
- slightly spicy
- burn
- ten minutes
- simple
Steps for Carp
1
Ginger-cleaned silk, sliced to a centimeter, garlic sliced to spare。
2
scratch, scab, scab, scab, cut open in caesarean section, rinse, wash blood, leave the fish head and tail in six pieces, put it in the plate, add ginger 5g, onions 10g, roast sauce 30g, evenly mixed fish, pickled for 15 minutes。
3
The hot pots put salad oil, 70% of the oil, and put it in the pickled carp。
4
Put the rest of the ginger, onions, garlic, dry chili, roast sauce。
5
FIRED TO THE TOP AND SMELLED WITH A WATER OF 400 ML AND A SMALL LID FOR ABOUT 15 MINUTES。
6
Fifteen minutes later, when the fire gathers juice, the soup should be very small and sticky, and the salt will be heavy and flat, depending on the size of the population, so that a ceasefire can be established。