1. Fish head stewed with tofu

Prepare ingredients: 1 seabass head, a piece of soft tofu, green onions, a little ginger slices, vinegar, cooking wine, light soy sauce, and appropriate amounts of each seasoning .

Method: First prepare a fresh bass head, cut it in half, remove the gills, rinse it clean, drain the water and set aside. Heat oil in a pan, add ginger slices and then add fish head and fry until both sides turn golden brown. Add a little cooking wine and continue to stir-fry until fragrant.

Then add an appropriate amount of hot water, then add a tablespoon of peanut oil, bring to a boil over high heat, remove the scum, add an appropriate amount of salt, vinegar, and light soy sauce, and then use medium-low heat to keep the pot boiling About 10 minutes, finally add the tofu cubes. Continue to boil over high heat, simmer for another 10 minutes, sprinkle with some chopped green onion and serve.

Efficacy: Promote bone growth and development, improve immunity, promote the body's absorption of calcium, and supplement the energy needed by the body. 2. Crucian carp stewed with winter melon

Prepare ingredients: one crucian carp, 500 grams of winter melon, ginger slices, appropriate amount of green onions, light soy sauce, salt, chicken essence, peanut oil and other seasonings.

Method: First clean the crucian carp with water, remove the gills, internal organs, etc. and put them aside for later use. Cut the winter melon into cubes and set aside. Heat oil in a pan, add ginger slices, and fry the crucian carp until golden brown on both sides. Add an appropriate amount of boiling water, simmer over low heat for about fifteen minutes, add a little salt, add MSG to the winter melon cubes, and continue on medium-low heat. Simmer for fifteen minutes, sprinkle with a little green onion and serve.

Efficacy: clearing the lungs, diuresis and reducing swelling, strengthening the spleen and stomach, eliminating turbidity and lowering fat, detoxifying and beautifying. 3. Stewed grass carp

Preparation materials: one grass carp, one green onion, one piece of ginger, appropriate amount of salt, chicken essence, light soy sauce, cooking wine and peanut oil.

Method: First wash the grass carp, remove the gills, internal organs, etc., make six incisions on both sides of the fish body, stuff the green onion and ginger shreds into the belly, and then add the excess green onion and ginger. Sprinkle the body with salt, chicken essence, light soy sauce, pour cooking wine, and marinate for ten minutes. Heat oil in a pan, add grass carp, fry until golden brown on both sides, add appropriate amount of boiling water, bring to a boil over high heat, then turn to low heat and simmer for fifteen minutes, add a little salt, and serve.

Effects: Strengthen the spleen and stomach, warm the stomach and balance the liver yang.

Fish is not only tender and plump, but also can supplement the protein, calcium and various trace elements needed by the human body. It can better promote bone development and intellectual development, for the elderly. It is especially suitable for children. Please refer to the above methods when stewing fish, and use the simplest method to make delicious dishes for your family.