Chub fish has a high protein content, which provides a rich source of gliadin. And the fat content of chub is not high, but its unsaturated fatty acid content is comparable to that of general marine fish.

In addition, chub has 53 milligrams/100 grams of calcium, 15.68 micrograms/100 grams of selenium, 20 micrograms of vitamin A: 20 micrograms, 70 micrograms of vitamin B2: 70 micrograms, 1.23 milligrams of vitamin E: 1.23 milligrams, 1.4 milligrams of iron, and 1.17 milligrams of zinc.

Braised chub

Raw materials

Main ingredient:750g of chub

Accessories:50g of fungus

Seasoning:8g of sugar,8g of vinegar,8g of cooking wine,8g of soy sauce,8g of salt,8g of starch,5g of pepper,5g of monosodium glutamate (MSG),15g of green onion,5g of ginger,10g of garlic

Making steps

Braised chub

Meaning: 1g of chub,5g of ginger,5g of garlic. >Preparation steps

1. Clean up the fish, and use a knife to graze a cross on both sides of the fish body.

2. Slice green onion, ginger and garlic.

3. Wash the fungus.

4. Heat oil in a pan, put the fish in the pan, fry until light yellow on both sides.

5. Pour out the remaining oil in the pan, leaving some. Then put the onion, ginger and garlic into the slightly fried, cooking wine, soy sauce, add soup to drown the fish as appropriate, then the fish, fungus, monosodium glutamate, salt, sugar, vinegar, pepper into the pot, boil.

5. Slowly burn with a small fire, until the fish burned through, fish out and put on a plate, the pot hooked into the water starch, poured on the fish that is complete.

As a member of the 4 big fish, chub is gradually fading out of people's horizons, for no other reason than the chub earthy flavor is bigger, not easy to do well. Better nutritional value and low market price relative to other fish will have little advantage. How can you do well?

1. First of all, put oil in the pot, after the oil is hot, put pepper, star anise, and then put onion, ginger and garlic burst incense.

Note: onion, ginger and garlic is not too little to spread the bottom of the pot, the fire is not too big. Chub's earthy flavor is relatively strong, such as stewed words, in the pot before the fish head and body with boiling water, be careful not to burn your hands,

2. Then put our ingredients chub, if too large cut off, not too large, if you change the knife on the line. Then put salt, add vinegar (rice vinegar is recommended), appropriate amount of soy sauce.

Note: do not stir fry after the chub is put in. Onion, ginger and garlic on the bottom to create a certain gap between the fish and the iron pot. Our hometown iron pot fish stew is no vinegar not fish, the old saying is good a catty fish half a catty vinegar, of course, in fact, it is impossible to put so much, he meant to say that the stewed fish, then vinegar can not be less put.

3. Then add water to cover the ingredients on the line, cover the lid to boil a small fire simmering for 10 minutes, high heat soup can be, of course, to collect the soup process can also be put into the tofu, vermicelli, mushrooms and other auxiliary materials.

Note: also do not stir-fry Oh, to ensure the integrity of the fish, if the fish simmering to reveal, and not to the fire can use a soup ladle in the top of the timed pouring some soup.

This is our Baiyangdian specialties, iron pot stewed fish, tender and refreshing. Of course, depending on personal taste preferences, like spicy popping aroma when put some chili, like sweet mouth can be added to the water after adding some icing sugar. Appropriate can be. Both healthy and delicious. As you can see, this method did not put too much oil seasoning, very simple ingredients, the maximum extent to maintain the original flavor of the fish. To relieve cravings, spicy and salty, stewed fish flavor should be a little heavier, salty fish and meat.

And secondly, we might as well think about it from a different angle, and then meat food processing is not only stewing it, you can do dumpling filling, sausage, bacon, etc. We have a kind of fish sausage here. We have a fish sausage, excellent flavor, no preservatives added, very healthy. Old people and children love to eat. He is made of chub, but of course there can be other fish to do, presenting different flavors. The sausage is sinewy and refreshing, and the fresh flavor is pleasant.