Ingredients: 300 grams of perch.

Accessories: 50 grams of Lycium barbarum

Seasoning: green onion 15g, ginger 5g, salt 5g and cooking wine 50g.

Exercise:

1. Wash the fresh perch, draw oblique knives on both sides of the fish, add 10g wine and a little salt, and stuff the fish belly with onion and ginger slices to remove the fishy smell.

2. Take a soup pot, put 5 cups of bass, medlar and hot soup, cover it with plastic film first, then cover the pot, cook it with strong microwave for 10 minute, and then add salt and wine to taste.

Tips-Health Tips:

Perch meat is rich in protein, fat, calcium, phosphorus, iron and vitamins. Most of the fat is unsaturated fatty acid, which is the main component of brain and nerve cells. Eating stewed bass is also helpful for the recovery of surgical hand injury.

Small iron stone

Perch: Perch should not be eaten with cattle and sheep oil, milk cool and Chinese medicine Schizonepeta.

Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.