The method of braised carp

Health benefits

Carp: protects the liver, enhances immunity, and delays aging

Octagonal: regulating qi, relieving pain, warming yang

Ingredients and materials

1 carp

Oil some

Moderate amount of scallions

Moderate amount of ginger slices

Garlic cloves in moderation

Five octagonal shapes

Moderate amount of dried Sichuan peppercorns

Moderate amount of dried chili cubes

Moderate amount of fatty meat slices

Smoking in moderation

Delicious soy sauce in moderation

Moderate amount of Haitian oyster sauce

The method of braised carp

1. Wash and chop the carp, spray a little starch, and set aside for later use

2. Heat the oil pot at 6-7% and fry the fish pieces until golden brown. Remove and set aside for later use

3. Prepare auxiliary materials such as fatty meat slices, ginger slices, scallions, garlic cloves, star anise, dried Sichuan peppercorns, and diced dried chili peppers

4. Heat up the oil in the pot, stir fry the fatty meat slices and ginger slices until fragrant. Add scallions, garlic cloves, star anise, Sichuan peppercorns, and diced chili peppers in sequence and stir fry until fragrant. Then add a little oyster sauce, soy sauce, and 5 tablespoons of water. Adjust the color with dark soy sauce and season with monosodium glutamate and chicken essence. After boiling, add the fried fish and simmer on low heat for 30 minutes

5. Take out the fish meat and put it on a plate. Gently thicken the soup and pour it over the fish meat. A delicious braised carp dish is ready

Tips

The auxiliary ingredients must be stir fried until fragrant, so that the fish can be more flavorful

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