Technology: Steamed taste: salty and salty. Material: grass carp (400g). Accessories: sauerkraut (50g) and persimmon pepper (60g). Seasoning: fish sauce (30g), sugar (7g) and salt (3g). Category: Chaozhou cuisine malnutrition conditioning spleen appetizing conditioning anti-aging conditioning tonic nourishing body conditioning related search: fast food health care sexually transmitted diseases nutrition parenting catering joining making money and losing weight hot pot joining food Chaozhou steamed fish detailed introduction production process 1. Scale the fish, scrape off the black clothes in the belly, rinse, drain, cut into three connected fish pieces and put them on a plate. 2. Wash the red pepper and cut into pieces; Mix 30ml of fish sauce,15ml of boiled water and 5g of white sugar to make fish sauce. 3. Wash the pickled Chinese sauerkraut, cut it into pieces, marinate it in salt water for about 10 minute, take it out and rinse it, remove its salty taste, drain the water, then add 1/3 teaspoons of sugar, take it out and marinate it for about 10 minute. 4. Spread pickled cabbage and red pepper on the fish, steam it on boiling water for about 10 to 12 minutes, then take it out, pour out the steamed juice, pour in the fish sauce and eat it while it is hot. Craft Tips Grass carp is also called mandarin fish. Dietary nutrition 1. Grass carp: Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients; Grass carp is rich in selenium, which has anti-aging and beauty effects when eaten regularly, and also has certain preventive and therapeutic effects on tumors; It also has the effects of warming stomach, calming liver, expelling wind, treating arthralgia, stopping malaria, promoting bowel movement and improving eyesight, and is mainly used for treating fatigue, headache due to wind deficiency, hyperactivity of liver yang, hypertension, headache and chronic malaria. 2. Sour cabbage: Lactic acid in sauerkraut can stimulate appetite, sober up and relieve fatigue, stimulate appetite, help digestion, and promote the absorption of iron by the human body. At the same time, Chinese cabbage turns sour, and the nutrients are not easy to lose. However, sauerkraut can only be eaten occasionally. If the human body lacks vitamin C, it should eat less. Long-term overeating may cause urinary calculi, make red blood cells lose their oxygen-carrying ability, lead to tissue hypoxia, and cause poisoning symptoms such as blue skin and lips, headache and dizziness, nausea and vomiting, palpitation, and even death in severe cases. 3. persimmon pepper: persimmon pepper fruit is rich in nutrition, and its vitamin C content is higher than that of eggplant and tomato. Among them, spicy capsaicin can stimulate appetite and help digestion, and its antioxidant vitamins and trace elements can enhance people's physical strength and relieve fatigue caused by work and life pressure. It is also rich in vitamin K, which can prevent and treat scurvy, and has an auxiliary treatment effect on gingival bleeding, anemia and vascular fragility. Its unique taste and capsaicin can stimulate the secretion of saliva and gastric juice, stimulate appetite, help digestion, promote intestinal peristalsis and prevent constipation. Formula Xiangke 1. Sour cabbage: Sour cabbage should not be eaten with persimmon, which will lead to gastrolithiasis.