Clear stewed fish not only saves time, but also saves oil and has the effect of prolonging life. If you want to make the soup more nutritious, you can add a few shiitake mushrooms and a few jujubes to the stewed fish. After eating the fish, the fish soup can also be drunk or used to cook noodles and so on.

Method of preparation

Raw materials: carp 500 grams (other fish can also be).

Accessories: green onion, ginger, garlic, mushrooms, jujube, refined salt, vinegar, soy sauce, cooking wine, cooking oil. Directions:

1. Wash the fish and macerate it with refined salt for 5~10 minutes and set aside.

2. Put a little oil in the pot, when the oil is hot, stir-fry the pot with chopped green onion, and then add an appropriate amount of water (enough to cover the fish).

3. Add cooking wine, scallions, ginger, garlic, vinegar, mushrooms and dates, and boil over high heat.

4. After boiling, simmer slowly for about 30 minutes. Meng Fanjun / text

Nutritionist comments: stewed fish is a delicious soup dishes, soup thick white, tender meat, suitable for home production. This product is rich in protein, fat, carbohydrates, vitamin A and calcium, phosphorus, sodium, iron and other elements. As fish meat is composed of individual muscle groups with thin muscle fibers, more water can be kept in the fish and the meat is very delicate. According to Chinese medicine: fish is sweet and warm, with the effect of tonifying qi, appetizing, strengthening muscles and bones, tonifying the liver and kidney, etc. It can be used for spleen deficiency, less food, indigestion and so on.