Chinese Food
Crucian carp with agastache
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My mother has worked hard. I make a dish for her. I hope she is healthy and young and beautiful forever. Agastache fragrant turbid. And stop retching. Published heatstroke. It can be used to damp and turbid in the middle, puke in the epigastric, syndrome of heat and dampness in the surface, initial rise of damp temperature, fever and tiredness, chest tightness, cold and dampness closing heat, abdominal pain and diarrhea, headache in the nasopharynx. It has the effect of invigorating the spleen and replenishing qi. It is a kind of cooking material both for food and medicine. Therefore, it can be used to enrich the taste and increase the nutritional value in some relatively rare dishes and folk snacks. -
Cooking ingredients
Cooking Steps
Step1:1. Prepare fresh ingredients.
Step2:2. Prepare the required ingredients. Cut them for use as shown in the figure.
Step3:3. Start the pot and burn the oil. When the oil temperature is 7, put in ginger slices.
Step4:4. Put in crucian carp. Fry for a while.
Step5:5. Turn the crucian carp over. Fry it well and then fish it out for use.
Step6:6. Stir fry the oil in the pot with chili, ginger and garlic for 23 minutes.
Step7:7. Add in green pepper and continue to stir fry.
Step8:8. Cut in the cut agastache.
Step9:9. Add a bowl of water.
Step10:10. The fire broke out.
Step11:11. Add crucian carp. Cook for 23 minutes.
Step12:12. Turn to medium heat. Turn the crucian carp over and cook for 23 minutes. Remove the crucian carp and put it into the plate.
Step13:13. Add water starch to thicken the sauce and collect the juice.
Step14:14. Add some chicken essence for seasoning.
Step15:15. Collect the juice over high heat. Wait until the soup becomes a little thick.
Step16:16. Pour the soup over the cooked crucian carp. Sprinkle with scallion.
Step17:17. The Carassius auratus is ready. Practice has proved that the fish is delicious and the seasoning with rice is also goo
Cooking tips:1. There are a lot of ingredients for this dish. Be sure to prepare it well. 2. Fried crucian carp in advance can remove the fishy smell better. 3. As the prepared ingredients have a certain amount of salt, it is not recommended to put salt in the later stage. Because I only made a crucian carp. You can make it according to the actual situation. 4. Stir fry ingredients for a while. Stir fry the flavor of ingredients. 5. When cooking crucian carp, turn it over to make it taste better. 6. Add water and starch to thicken and collect the juice. Pay attention to the dosage. Avoid too thick or too diluted soup. There are skills in making delicious dishes.
