There are many types of fish, different fish taste different, health care efficacy is also different oh. I don't know if you have eaten anchovies, with the role of heat and detoxification and the effect of oh, and there is also the role of complementary deficiency, steamed anchovies is a famous dish in Jiangsu, to see how it is done and the benefits of it.

Steamed shad

Steamed shad is a traditional dish in Jiangsu, belonging to the Su cuisine, the fish body silver white, tender and delicious, crisp and not greasy. When eating, if dipped in Zhenjiang vinegar and ginger, it is a unique flavor. This dish is one of the three flavors of Jiangnan. Yellowtail fat content is very high, it is rich in unsaturated fatty acids, has the effect of lowering cholesterol, to prevent vascular sclerosis, hypertension and coronary heart disease and other benefits. Yellowtail meat is sweet in taste and flat in nature, and it has the effect of strengthening and nourishing, warming the middle, warming the middle and replenishing the deficiency, opening the stomach and awakening the spleen, clearing heat and detoxifying. Such a recipe can have the effect of appetizing and strengthening the spleen, which is good for the prevention of cardiovascular disease, but also can have the effect of clearing away heat and detoxification to improve the body's immunity it.

Steamed anchovies

1, Shiitake mushrooms, washed, sliced;

2, ginger, washed, sliced;

3, cooked ham sliced;

4, cilantro choose to wash, cut section;

5, bamboo shoots peeled, washed, sliced;

6, scallion to the root beard, washed, sliced;

6, scallion to the root beard, washed, sliced;

6, the root beard, washed, cut section;

6, the root root beard, washed, cut section;

6, the root beard, washed, cut section.

7, the anchovy digging gills, along the tip of the chest disemboweled viscera, along the spine into two pieces, each with half a slice of the head and tail;

8, take the soft piece of washing, with a clean cloth to absorb the water;

9, will be the pig net oil wash, dry;

10, the hand will be the tail of the fish lifted into the boiling water to remove fishy taste, fish scales face up in the dish;

11, will be the ham and the ham and the ham and the ham;

11, the Ham and the ham and the Ham and the ham and the Ham;

11, will be the ham and the ham and the ham and the Ham;

11, will be ham slices, mushroom slices, bamboo shoots slices between laying on the fish;

12, and then add cooked lard, sugar, salt, shrimp, cooking wine, chicken broth 100 ml, covered with lard, put on the scallion, ginger;

13, on the cage with a high-flame fire steam about 20 minutes until cooked out, picking off the scallions and ginger, stripped off the network of oil;

14, decanting the soup into the bowl, add white pepper and mixing

14, decant the soup into a bowl, add white pepper and mix;

15, and then poured on the fish, put on the scent of Lai that is to become;

16, served with ginger, vinegar dish, for dipping.

The practice of steaming anchovies above has given you the relevant content, you can see is that the nutritional value of such a recipe is still relatively rich Oh, not only rich in protein, and vitamins, but also can be strong muscles and bones, heat detoxification appetizer to make up for the deficiency, suitable for a variety of people.