Chagan Lake Carp [Jilin Qianguo'erluosi Specialty]

What is Chagan Lake crucian carp? Authentic Jilin Qianguo'erluosi specialty: Chagan Lake crucian carp

Content summary:Do you want to know what Chagan Lake crucian carp is? This article is a detailed introduction to the special product of Chagan Lake crucian carp in Qianguo'erluosi, Jilin Province. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Chagan Lake crucian carp. The full text takes about 5 minutes to read, mainly including the basic introduction of Chagan Lake crucian carp and its nutritional value? What are the product characteristics of Chagan Lake crucian carp? How did the history of Chagan Lake carp come about? Tasting and eating methods of Chagan Lake crucian carp, etc

Basic Introduction to Carassius auratus in Chagan Lake. The life level of crucian carp belongs to bottom dwelling fish. In general, they swim, forage, and inhabit underwater. But when the temperature and water temperature are high, it is also necessary to swim and forage in the middle and upper layers of the water

What is the nutritional value of Chagan Lake crucian carp

Crucian carp has high nutritional value, with 13 grams of protein and 11 grams of fat per 100 grams of meat, as well as a large amount of minerals such as calcium, phosphorus, and iron. The medicinal value of crucian carp is extremely high. Its nature is mild and sweet, and it enters the stomach and kidneys. It has the effects of tonifying deficiency, eliminating deficiency, warming the stomach for eating, and replenishing vitality

Crucian carp is a top-grade fish that lives in freshwater bodies such as ponds, lakes, and rivers. Body length is 15-20 centimeters. It is streamlined (also known as shuttle shaped), with a high and flattened body, an arc-shaped front half, a raised back contour, and a wide tail handle; The abdomen is round with no fleshy edges. Short head, blunt kiss. No need. The gill rakes are long and the gill filaments are slender. The swallowing teeth are arranged in a row, in a flat sheet shape. The scales are large. The sideline is slightly bent. The dorsal fin is long and the outer edge is relatively straight. The gill rakes are slender, needle shaped, tightly arranged, with a total of 100-200 gill rakes. The third hard spine of the dorsal and anal fins is strong, and there are serrations on the posterior edge. The end of the pectoral fin can reach the starting point of the pelvic fin. The dorsal part of the deep forked tail fin is silver gray with a slight yellow luster, the abdomen is silver white with a slight yellow, and each fin is gray white. According to the different growing water areas, there are differences in the depth of body color

How did the history of carp in Chagan Lake come about

In ancient times, crucian carp was also known as carp. According to the Compendium of Materia Medica, "When crucian carp travels, they are called crucian carp because of their appearance; when they are attached to each other, they are called crucian carp."

Tasting and eating methods of crucian carp in Chagan Lake

Braised crucian carp in soy sauce

Ingredients: 500g crucian carp, 50g yellow sauce, 10g soy sauce, 150g peanut oil, 2 dry red chili peppers, 10g cooking wine, 15g Sichuan pepper water, 3g monosodium glutamate, 20g scallions, 15g ginger powder, 10g garlic powder, 10g coriander powder, 400g clear soup, 10g wet starch, and an appropriate amount of sesame oil

Cutting and pairing:

(1) Remove gills, scales, and internal organs from crucian carp, rinse thoroughly, and control the water to dryness. Spread the yellow sauce all over the inside and outside of the fish, let it sit for 1 hour, and let the fish meat fully enjoy its flavor<(2) Cut the dried chili into small pieces

Cooking:

(1) Heat oil in a spoon, remove the remaining sauce residue from the outside of the fish, put it in a spoon, fry until both sides are light red, and then transfer it to a plate

(2) Heat up additional oil in a spoon, add dried chili peppers and fry until fragrant. Then add yellow sauce and ginger and stir fry until fragrant. Add crucian carp, soy sauce, Sichuan pepper water, cooking wine, monosodium glutamate, and clear soup. The amount of soup should be enough to cover the fish body; Bring to a boil over high heat, then simmer over medium heat for five to six minutes. Flip the fish over and continue cooking until the meat is completely dead. Use starch to thicken the sauce, and finally add chopped scallions, cilantro, and garlic paste. Scoop out and serve