How to cook charcoal grilled crucian carp

There are many ways to cook charcoal-grilled crucian carp, but the simplest way is to just put it in an iron pan and grill it. However, before grilling the crucian carp, all the raw materials must be cleaned first, and some seasonings must be added and mixed evenly. Marinating the fish for about ten minutes will make the fish meat more tender and smooth. Try to use high heat for grilling, which will make the grilled fish taste better.

1. Remove the scales, gills and internal organs of the crucian carp, wash it, make an oblique cut near the spine, add cooking wine, vinegar, scallion and ginger, mix well and marinate for 10 minutes to remove the fishy smell.

2. After rinsing, add salt, chili powder, cumin powder and five-spice powder, mix well and marinate for more than 2 hours to allow the flavor to absorb.

3. Use skewers to skewer the fish, using 2 skewers for each fish so that they can stay balanced when grilling, and place them in an iron pan.

4. Grill over high heat. Turn it over once in the middle before baking. You can brush it with some oil and sprinkle a little chili powder, cumin powder, and five-spice powder.

5. Bake until the surface of the fish turns brown. Wait until the smoke dissipates, then remove from the pan and serve.

Nutritional Value

Clinical practice has shown that crucian carp meat is effective in preventing and treating arteriosclerosis, hypertension and coronary heart disease.

1. Crucian carp contains high-quality, complete and easy-to-digest and absorb protein. It is a good source of protein for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases. Regular consumption can enhance disease resistance. Patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can eat it frequently.

2. Crucian carp has the effects of strengthening the spleen and eliminating dampness, harmonizing the stomach and stimulating appetite, promoting blood circulation and unblocking meridians, warming the middle and lowering the qi. It has a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, tracheitis, asthma, and diabetes. Postpartum women can eat crucian carp soup to replenish deficiency and promote lactation.

3. Crucian carp meat is tender and delicious, and can be used to make porridge, soup, dishes, snacks, etc. It is especially suitable for making soup. Crucian carp soup is not only delicious, but also has a strong nourishing effect. It is very suitable for middle-aged and elderly people and those who are weak after illness, and it is also especially suitable for postpartum women.

Precautions

Crucian carp should not be eaten with garlic, sugar, mustard, adenophora, honey, pork liver, chicken, pheasant, venison, and Chinese medicinal herbs Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before or after eating fish.

Dosage

1. Crucian carp can be braised, dry-fried, steamed, or boiled in soup, but boiling in soup is the most common.

2. Best for dieting in winter; crucian carp and tofu stewed soup is the most nutritious;

3. If you cook soup with tangerine peel and crucian carp, it has the effect of warming the middle and dispelling cold, nourishing the spleen and stimulating appetite. It is suitable for stomach cold and abdominal pain, loss of appetite, indigestion, weakness, etc.

A clever way to remove the fishy smell: remove the scales, cut open the belly of the fish, wash it, put it in a basin and pour some rice wine. This will remove the fishy smell and make the fish taste delicious. Cut open a fresh fish, wash it, and soak it in milk for a while to remove the fishy smell and increase the flavor. After eating fish, if there is a bad taste in your mouth, chew three or five pieces of tea leaves to immediately freshen your breath.