What are the practices and materials for the sizzling crucian carp in the barbecue shop?

Carassius auratus removes the abdominal black membrane and gut line, cuts off the lateral fins, and controls water for later use.

Make several even cuts in the fish and massage the fish with salt and cooking wine.

Chop ginger and garlic, and mix soy sauce, oyster sauce, sugar, vinegar and appropriate amount of water into juice.

Heat the pan, pour in more peanut oil than usual, and fry the fish until golden on both sides.

Put a small amount of peanut oil in another pot, add minced onion and ginger, and stir-fry until fragrant.

Add the fried fish, then pour in the prepared sauce and add a bowl of hot water to the fish.

Bring the fire to a boil and stew it in medium heat. When the soup is almost dry, stew coriander powder until the soup is dry.

Crucian carp contains comprehensive and high-quality protein, which can strengthen the elastic fiber components of the skin. Especially for the early wrinkles caused by mental factors such as stress and lack of sleep, it has a peculiar relieving effect.

Carassius auratus is sweet and flat, enters the spleen, stomach and intestines, and has the effect of strengthening the spleen and relieving cough. Add onion and ginger to relieve exterior syndrome, activate yang to dispel cold and regulate stomach, and mix with mint to dispel wind and relieve exterior syndrome. The whole prescription has the functions of strengthening the body resistance, eliminating pathogenic factors, expelling wind and cold, strengthening the spleen and relieving cough.

Crucian carp should not be eaten with garlic, sugar, mustard, Adenophora adenophora, honey, pork liver, chicken, pheasant, venison, and Chinese medicine Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.