Effects of water fish: nourishing health, beauty

Water fish, also known as mackerel, * fish, is a common freshwater fish, since ancient times is regarded as a good tonic. Its meat is tender and fresh, rich in nutritional value, rich in protein, amino acids, vitamins and minerals such as calcium, phosphorus and potassium, with many health benefits.

Water fish is rich in protein and is an important source of protein supplementation for the human body. Protein is the main component that makes up muscles, internal organs, skin and hair, and an adequate intake of protein is essential for maintaining body functions and health.

Water fish is rich in vitamins and minerals, such as vitamin A, vitamin B, vitamin C, vitamin D, calcium, phosphorus, potassium, etc. These nutrients play an important role in maintaining the function of the body's organs and immunity.

The water fish also has the effect of beauty and skin care. The collagen contained therein can promote skin cell regeneration and maintain skin elasticity and luster, while vitamin C has an antioxidant effect that can help remove free radicals and prevent the formation of hyperpigmentation and wrinkles.

How to cook water fish

Water fish can be cooked in various ways, such as steamed, braised and stewed. Each method can present a different flavor of water fish and satisfy different taste buds.

Steamed fish

Steaming is the best way to preserve the original flavor of the fish. Clean the fish, cut a few slits in the fish, put it in a dish, sprinkle ginger, scallions, salt, cooking wine and other seasonings, and steam it. Steamed water fish meat is tender and delicious.

2. braised water fish

Braised water fish is a classic dish in Sichuan cuisine. First, cut the fish into pieces, and put them into a hot pan and fry them until golden brown on both sides, then pour in the bean paste, soy sauce, cooking wine, sugar and other seasonings, stir fry evenly, add water not over the fish, and simmer until the soup is thick, and the fish is crispy and flavorful.

3. Stewed fish

Stewed fish is a good tonic. Cut the water fish into pieces, and ginger, scallion, Chinese wolfberry, red dates and other ingredients together in a casserole, add water to stew until the soup is thick, water fish meat can be crispy. After stewing, the water fish soup is full of fresh flavor and rich in nutrients.

4. boiled water fish

Boiled water fish is a special dish of Sichuan flavor. Slicing the fish into slices, put it into boiling water, drain it, put it into a bowl, add chili oil, pepper oil, salt, monosodium glutamate and other seasonings, and you can eat it.

5. Fish salad

Fish salad is a refreshing and appetizing cold dish. Steam the water fish, remove the fish bones, tear the fish into small pieces, mix with shredded vegetables such as cucumber, carrots, celery, etc., add salad dressing, salt, pepper and other seasonings, mix well.