Chinese Food
Braised carp with red bean
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Carp. It's tender and delicious. Traditional Chinese medicine believes that it has the functions of nourishing, invigorating stomach, benefiting water and promoting milk circulation. Red beans can nourish and strengthen the spleen, nourish the stomach, promote water and dehumidification.
Cooking ingredients
Cooking Steps
Step1:Wash the treated carp repeatedly. Wash the blood. Pat a little dry starch on the fish body. It can prevent the fish skin from sticking to the pan when frying, keep the fish skin intact, and also make the fish absorb less oil when frying.
Step2:Put a proper amount of cooking oil in the pot. Usually, the amount of stir fry is enough. Not too much. Shake the pot so that there is oil around the pot. In this way, the fish skin is not easy to stick to the pot and fry. When the oil is hot, put the fish in again. Fry slowly on a low heat. Do not use a shovel to turn the fish. You can shake the pot a little. Fry until one side is set. Turn the fish over with a shovel. Fry the other side again (fry the fish like this. It tastes strong when you eat it. And the process of frying also volatilizes part of the fishy smell). Fry the fish until golden on both sides. Stir fry the onion, ginger and garlic. The smell of onion, ginger and garlic can also remove part of the fishy smell.
Step3:Sprinkle a little vinegar along the edge of the pot to remove the smell and greasiness. Put in water. It's better to submerge the fish. If you like to drink soup, you can add more water. Pour the red bean into the pot (the red bean is soaked one night in advance).
Step4:Turn the fire into a fire. Put a little soy sauce. Add color to increase appetite. Like pure white soup. No soy sauce. When the pot is over, skim off the froth with a spoon.
Step5:Add a proper amount of cooking wine again, because the fishy smell in the fish will be emitted along with the cooking process. Therefore, putting the wine after cooking can also play a role in removing the fishy smell again. Stew for 20-30 minutes on low heat. Add some salt to taste according to your own taste. Then add salt to make the fish more tender and delicate. If salt is added too early, the protein in the fish will dehydrate, which will make the fish old and hard. The taste is not good. Sprinkle a little green onion. You can make a pot.
Cooking tips:Four points to make carp not fishy-1. Fry it first and then cook it. After frying, it has a very strong fragrance. Moreover, some fishy smell will be volatilized during the frying process. 2. After frying, add onion, ginger and garlic. Use the flavor of onion, ginger and garlic to remove part of fishy smell. 3. Add some aged vinegar. Pour the vinegar along the edge of the pot. It can not only make the vinegar smell volatilize, increase the strong and fresh smell of fish, but also play the role of deodorizing and greasy. 4. After the pot is boiled, add cooking wine. Along with the cooking process, the fishy smell in the fish will also come out. So put cooking wine after cooking, it can also play a role of deodorization again. The fish treated in this way, from the inside to the outside, are fresh and incomparable. There is no fishy smell. There are skills in making delicious dishes.
