How do you make scallion-buttered fish?

Carp Nutritional Value:

1. The protein in carp is of high quality, complete, and easy to digest and absorb,making it an excellent source of protein for patients with liver and kidney diseases, cardiovascular diseases. Regular consumption can enhance resistance against illness; those with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis may frequently consume it;2. Carp has the effects of tonifying the spleen, draining dampness, harmonizing the stomach, opening appetite, activating blood circulation, and unblocking meridians. It is beneficial for those with weak spleen and stomach, edema, ulcers, tracheitis, asthma, diabetes;

3. Carp meat is tender and flavorful, suitable for making porridge, soup, dishes, snacks, especially for soups; carp soup not only tastes fragrant and fresh but also has strong nutritional properties.It is very suitable for middle-aged and elderly people as well as those recovering from illness.Also particularly suitable for postpartum women to consume in the form of a soup; 4. Carp can be used to make dishes such as soups, stews, and stir-fries.

The dish features tender meat and a fragrant aroma.1. First, remove the scales, gills, and internal organs from the carp, wash it clean, dry the moisture, then sprinkle with a little yellow wine, salt, and chopped green onion; set aside.2. Remove the stems and seeds from the pickled chili peppers. In a wok on high heat, add oil until it's about eight-tenths hot, fry to light yellow, then remove and reserve.3. Heat the wok again on medium-high heat, add oil until it's about five-tenths hot, add chopped green onion and ginger, stir-fry until fragrant,
then add soy sauce, yellow wine, rice wine, brown sugar, and broth.
4. Half of the stir-fried green onions and ginger should be removed and placed over the carp in the pot; pour the remaining ingredients over them.
Cook with high heat until the soup is dry, the fish becomes tender and slightly crispy, the sauce thickens, then add MSG and sesame oil before serving.5. The key to making this dish: About 50 grams of vegetable oil are used as actual consumption; due to deep-frying, about 300 grams of vegetable oil should be prepared.
Tonic for spleen and dampness removal; enhances appetite.
Note on food compatibility: Carp should not be consumed with garlic, sugar, mustard,Chinese angelica root, honey, pork liver, chicken, wild chicken, deer meat, as well as herbal medicines such as Ophiopogon and Magnolia officinalis.Avoid drinking tea before or after eating fish. 1 gram,ginger 10 grams, 50 grams of plant oil
Characteristics of Steamed Fish with Fried Scallions:
This dish is tender meat and soft bones, with a fresh aroma and taste of scallion.


. First, remove the scales, gills, and internal organs from the Chinese grass carp, wash it clean, air-dry the moisture, then sprinkle a little white wine,fine salt and scallions, set aside.
. Next, peel the red chili peppers,chili pepper remove the stem and seeds. Heat the wok over high heat, add oil until it reaches 80% hotness, then fry the fish to a light yellow color, remove and set aside.
. Then, place the wok back on medium-high heat, add oil until it reaches 50% hotness, add scallions and ginger to stir-fry until fragrant,soy sauce wine, fermented rice wine (Chinese liquor),
. Half of the fried scallions and ginger should be set aside. Arrange the fried fish neatly in the wok, pour over the remaining ingredients and scallion-ginger mixture.Burn with high heat until the sauce thickens, the fish is tender and soft, then sprinkle (glauber's salt), drizzle with (Chinese sesame oil), and remove from heat to serve.
Key points for making Steamed Fish with Fried Scallions:
The 50 grams of plant oil used here is the actual consumption, as there is a process of frying in oil, about 300 grams of plant oil are needed in total.
Health tip:

Tonifies the spleen and resolves dampness, promotes appetite.
Food interaction reminder:
carp: Carp should not be eaten with garlic, sugar,Chinese mustard, licorice,honey, pork liver,chicken meat, wild chicken meat,deer meat, as well as Chinese herbs such as wheat winter and magnolia.Avoid drinking tea before or after eating carp. In addition, Chinese herbs (McDon) and (Penkak) should be consumed together. Tea should be avoided before and after eating fish.