Crucian Carp Puree

Name: Crucian Carp Puree
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 10 g long pepper; 10 g amomum villosum; 10 g dried tangerine peel; 1000 g large crucian carp (scaled, gills and innards removed, cleaned); 2 garlic; 10 g pepper; to taste scallion; to taste salt; to taste soy sauce; to taste pickled chili; to taste rapeseed oil

Invigorates the spleen and warms the stomach. Suitable for chronic diarrhea, chronic dysentery, and related conditions associated with spleen and stomach deficiency-cold.

50 min

Easy

0 favorites

Ingredients

long pepper 10 g

amomum villosum 10 g

dried tangerine peel 10 g

large crucian carp (scaled, gills and innards removed, cleaned) 1000 g

garlic 2

pepper 10 g

scallion to taste

salt to taste

soy sauce to taste

pickled chili to taste

rapeseed oil to taste

Instructions

Stuffing

Scale the crucian carp, remove the gills and innards, and rinse clean. Stuff the belly of the crucian carp with dried tangerine peel, amomum villosum, long pepper, garlic, pepper, pickled chili, scallion, salt, and soy sauce. Set aside.

Pan-frying and Simmering

Heat rapeseed oil in a pan until hot, place the stuffed crucian carp in the pan and pan-fry until cooked, then add an appropriate amount of water and simmer into a puree.