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How to make spicy and sour Douban fish delicious?
The way of making spicy and sour Douban fish varies from region to region. In cooking spicy and sour Douban fish, attention should be paid to the heat. The fish meat is delicious and delicious, the fish meat can reduce human cholesterol, and people with high cholesterol can eat fish regularly. It also has the effect of calcium supplementation. The elderly can eat more fish regularly. Many people like to eat spicy and sour Douban fish at home, but some people still don’t know how to make it. How to make spicy and sour Douban fish delicious?
One. Ingredients
Ginger 1 (1 piece), garlic (2 cloves), scallion (2 roots), Douban sauce (2 tablespoons), light soy sauce 1 tablespoon, vinegar 1 tablespoon, yellow wine 1 tablespoon, white pepper 1/2 teaspoon, peanut oil 4 tablespoons, thin cornstarch 2 tablespoons, salt as needed
Two. Method
1, Cut half of the ginger into strips, half into minced garlic, cut the scallion stems into segments, and cut the green parts into flowers, and mince the Douban sauce.
2, Clean the black membrane and foreign objects inside the belly of the crucian carp, and make a few incisions on the fish body.
3, Boil a wide pot of water that can cover the fish, and when it boils, hold the tail of the fish with one hand and put the fish into the pot for a few seconds until the skin becomes tight, then take it out immediately.
4, Rub the fish with a little yellow wine, add some salt, scallion slices, and ginger strips, and marinate for 10 minutes.
5, Heat the wok with oil, add Douban sauce, and sauté until fragrant.
6, Add ginger and garlic slices to sauté.
7, Pour 400ml of water or broth into the pot.
8, Add sugar, white pepper, soy sauce, and 1/2 tablespoon of vinegar, and bring to a boil.
9, Put the fish in the pot, and cook it with medium heat. After the abdomen of the fish is cooked, tilt the pot to the thickest part of the fish back to cook the meat.
10, After one side is cooked, turn it over to cook the other side until it is fully cooked, and then put the fish in a plate.
11, Add 1/2 tablespoon of vinegar and cornstarch to the soup in the pot, and turn off the heat when it turns bright.
12, Pour the sauce evenly over the fish, sprinkle with chopped green onions, and it’s done.
Three. Precautions
1, The protein in crucian carp is of high quality, complete, and easy to digest and absorb. It is a good protein source for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases. Regular consumption can enhance the body’s resistance to diseases. Patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis, and other diseases can eat it regularly.
2, The crucian carp has the effects of invigorating the spleen and benefiting the dampness, harmonizing the stomach and promoting appetite, activating the blood and unblocking the collaterals, and warming the middle and descending the qi. It has a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, tracheitis, asthma, and diabetes; postpartum women can replenish and promote lactation by eating crucian carp soup.
3, The crucian carp meat is tender and delicious, and can be used to make porridge, soup, dishes, snacks, and more. It is especially suitable for making soup. The crucian carp soup not only has a fragrant and fresh taste but also has a strong nourishing effect, which is very suitable for the elderly and weak patients after illness, as well as for postpartum women. The crucian carp should not be eaten with garlic, sugar, mustard greens, sand参, honey, pork liver, chicken, wild chicken, deer meat, as well as traditional Chinese medicine麦冬, and hòupò. It is forbidden to drink tea before and after eating fish.
