Hairtail is rich in fat, protein, vitamin A, unsaturated fatty acids, phosphorus, calcium, iron, iodine and other nutrients. Hairtail is warm and sweet, and has the effects of warming stomach, moistening skin, invigorating qi and nourishing blood, strengthening body constitution, strengthening heart and tonifying kidney, relaxing muscles and tendons, promoting blood circulation, diminishing inflammation and resolving phlegm, clearing brain, relieving diarrhea, relieving fatigue and nourishing essence. Hairtail is rich in various mineral elements and vitamins necessary for human body. It is an ideal nourishing food for the elderly, children and pregnant women, especially suitable for people with shortness of breath, chronic illness, dizziness due to blood deficiency, loss of appetite, malnutrition and dry skin. In addition, pregnant women eating hairtail is beneficial to the development of fetal brain tissue; Children eat more hairtail to improve their intelligence; Eating more hairtail can delay brain atrophy and prevent Alzheimer's disease. Women eat more hairtail, which can make their skin smooth and moist, their long hair black and their faces more beautiful. Hairtail along the coast of China can be divided into two categories: south and north. The hairtail in the north is bigger than that in the south. It overwinters in the south of the Yellow Sea in spring and swims to the Bohai Sea, forming a spring fish season, and returns to the wintering area in autumn, forming an autumn fish season. The southern hairtail moves north and south along the western edge of the East China Sea every year according to different seasons, and migrates to the north in spring and to the south in winter. Hairtail in the East China Sea can be divided into spring and winter. Ingredients: hairtail, Chinese cabbage, onion, ginger, garlic, pepper, aniseed, dried pepper, soy sauce, white vinegar, cooking wine, salt and sugar. Cut hairtail into pieces, eviscerate, wash and control water for later use. The DHA and EPA contents of hairtail are higher than those of freshwater fish. DHA is a nutrient needed by the brain, which is very important for improving memory and thinking ability. In addition, hairtail is rich in lecithin, which is more brain-nourishing than ordinary freshwater fish. EPA, commonly known as vascular scavenger, is beneficial to lowering blood lipid. Magnesium rich in hairtail also has a good protective effect on cardiovascular system, which is beneficial to prevent cardiovascular diseases such as hypertension and myocardial infarction. Hairtail meat is delicate and has no muddy smell. Whether it is fresh hairtail or frozen hairtail, it is easy to process and can be matched with a variety of ingredients. Common practices include stewing, steaming, frying, steaming and braising, as well as dry pots, hot pots and a variety of western and Japanese dishes. Fish is easy to digest and is a common recipe in Xian Yi. Hairtail spawns for a long time, mainly in April-June, followed by 9-165438+1October, spawning amount is 25000-35000, and the suitable water temperature for spawning is 17℃ ~ 23℃. Wash the cabbage and break it into small pieces by hand. Put oil in the pan, fry hairtail until golden brown, turn over and fry the other side for later use. Stir-fry cabbage with the remaining oil in the pot. Cabbage is very soft. Put the fried hairtail in, add onion, ginger, garlic, pepper, aniseed, dried pepper and white sugar, then add white vinegar, cooking wine, soy sauce, salt and roe and cook together. Add a little water directly. Cabbage will produce a lot of water, so don't put too many lids on it and stew for 20 minutes.