The method of braised crucian carp

Health benefits

Crucian carp: diuretic and anti-inflammatory properties

Green pepper: enhances immunity, antioxidant, anti-cancer and anti-cancer properties

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Ingredients and materials

A carp

3 green peppers

2 garlic sticks

Moderate amount of garlic

Moderate amount of ginger

Appropriate amount of oil

Salt in moderation

Moderate amount of cooking wine

Appropriate amount of soy sauce

Moderate amount of Douban sauce

The method of braised crucian carp

1. Wash the crucian carp you bought, make a few cuts on your back, and marinate it with salt

2. Cut ginger, garlic sprouts, green peppers, and garlic

3. Marinate the fish, heat it in oil, and fry until both sides turn golden brown

4. Add ginger, garlic, bean paste, and white garlic sprouts

5. Add cooking wine, soy sauce, and a little salt, cover the fish with water, and simmer over low heat until cooked

6. When it's about to come out of the pot, add green peppers and garlic sprouts

7. After harvesting the juice over high heat, put it on a plate

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