Chinese Food
Stewed fish. Delicious fish series
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Cooking ingredients
Cooking Steps
Step1:1. Scrape fish scales, remove internal organs, dig gills and wash with cold water. Soak in salt for 510 minutes.
Step2:2. Add oil to the frying pan, heat it on the fire, and then heat the oil. Stir fry the pan with scallion. Then add some water (the amount of water can diffuse over the fish body). Put the fish into the pan.
Step3:3. Add cooking wine, onion, ginger, garlic, vinegar and coriander. Bring to a boil.
Step4:4. After boiling, simmer for about 30 minutes. If you want to make the soup more nutritious, you can add mushrooms and a few red dates when stewing fish. After eating fish, fish soup can also be drunk or used to cook noodles.
Cooking tips:The taste characteristics of stewed fish - thick white soup, fresh and tender meat. Stewed fish is rich in protein, fat, carbohydrate, vitamin A, calcium, phosphorus, sodium, iron and other elements. Because fish is composed of a single muscle group with thin muscle fiber, it can keep more water in the fish. The meat is very delicate. According to traditional Chinese medicine, fish is sweet and warm. It has the functions of Invigorating Qi, appetizing stomach, strengthening muscles and bones, nourishing liver and kidney. It can be used for spleen deficiency, less food, dyspepsia, etc. Fish is rich in nutrition and delicious, so people generally like to eat fish. But there are many kinds of fish. Different kinds of fish have different health functions. Not everyone knows. Carassius auratus has the functions of Invigorating Qi and spleen, benefiting water and detumescence, clearing heat and detoxification, dredging collaterals and reducing milk. Ascites patients with fresh crucian carp and adzuki bean soup have curative effect. With the fresh crucian carp and pig's hoof simmer. Even soup to eat. Can treat maternal milk. Carassius auratus oil is good for cardiovascular function. It can also reduce blood viscosity and promote blood circulation
