Recipe: Fresh yam carp

Home Cooking Recipe: Fresh yam carp


Autumn is coming, the weather is dry, it is easy to cause dry mouth, or dry and dry cough. At this time, you should eat more food that nourishes the lungs, such as white fungus, lily, and Huaishan. Chinese medicine believes that Huaishan "tonic in the main injury, in addition to cold and heat evil, make up the benefits of strength, long muscles, long-term service ears." Huaishan has the functions of strengthening the spleen and stomach, helping digestion, moistening the lungs and relieving cough. It can be used as a dish or as a dessert. The fresh Huaishan is made with the surimi, soft and glutinous, and complementary to nutrition. It is a good dish for the tonic in autumn.



  1. Wash the fish gills and cut into strips.

  2. Marinate with salt, cooking wine, pepper, and ginger for 30 minutes.

  3. Peel the Huaishan, cut the knife block, and put it in the basin.

  4. Ginger, garlic, and pepper are cut into pieces, and the nine-layer tower is cut into short strips.

  5. Heat the oil pan, fry the fish in a pan and simmer on both sides.

  6. Stir-fried ginger, garlic, and chili with a small fire, add the fish, open a large fire, spray a little cooking wine, balsamic vinegar.

  7. Join Huaishan, stir fry, add salt, sugar, soy sauce, oyster sauce, soy sauce a little.

  8. Add a little boiling water, cover the lid, and rub for 4 minutes. (turn once in the middle)

  9. Open the fire and slightly juice, put it into the nine-story tower, stir well and drain the pan.


1. The fish gills can be used for grass carp, squid or squid. The key is that the fish is large and the thorns are small; 2. After the fish is cut into pieces, it is slightly marinated with ginger and cooking wine, which can effectively remove the aroma; 3. Fresh Huaishan is not easily oxidized or discolored after being cut in clear water; 4, nine-story tower seafood, river fresh has a unique fragrance, if no coriander or shallots can be used instead; 5, do not eat spicy green pepper or colored pepper instead of red pepper.

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