How to eat red carp well, the common practice of boiling red carp in Wuyuan

Scales, gills, viscera and blood foam of carp are removed for later use.

Slice the fat meat, cut the onion into 3 cm long slices, slice the ginger, break the dried Chili, and set aside the hot sauce.

Heat the pan, pour a small amount of soybean oil, add oil and stir-fry for 2-3 minutes.

Add onion, ginger, dried pepper, pepper, star anise and 13 and stir-fry until fragrant.

Add hot sauce (according to taste) and stir-fry until fragrant.

Add boiling water until the carp is out of the pot.

Add a small amount of light soy sauce, cooking wine and a spoonful of coarse salt, bring to a boil over high fire, and pour rice vinegar along the edge of the pot.

Turn to medium heat, cover the pot and stew until cooked.

skill

Hot sauce is salty, be careful not to put too much soy sauce.

The dietotherapy function of carp: carp is sweet in taste, flat in nature, and enters the spleen, kidney and lung meridians.

Has the effects of invigorating spleen, regulating stomach, inducing diuresis to relieve swelling, promoting lactation, clearing away heat and toxic materials, relieving cough and lowering qi.

Is beneficial to various edema, edema, abdominal distension, oliguria, jaundice and galactorrhea.