This dish is called Jumping Carp, and the scales can't be removed from this dish. As we all know, carp jumps over the dragon gate, which means that the fish jumps and jumps very high. When fishing, it is necessary to jump around in the net, and this kind of fish is delicious. You don't have to shave the scales. Its nutrition is many, and the protein content in fish scales is the highest, which, like human nail hair, is hardened by protein in vitro. This protein has also been treated and has a strong fragrance. This kind of fish contains a small amount of unsaturated fatty acid, which is relatively small in terrestrial objects, but plays an important role.

It can not only supplement human nutrition, remove saturated fatty acids and cholesterol, but also prevent various cardiovascular diseases. It also has essential components of cranial nerves and can enhance memory.

Fish scales contain high levels of phospholipids. We know that lecithin can control the decline of brain cells and enhance brain vitality. In addition, fish scales contain a lot of calcium. If this calcium is made into fish scale jelly, more calcium in fish scales will dissolve and promote absorption, which can not only supplement calcium, but also enhance memory and prevent premature aging of the brain.

Regarding the practice of jumping fish, I can't find the relevant information at hand, so I can't give a detailed answer to my friends.

But I'll introduce another kind, which also doesn't need to scrape fish scales. It's delicious and rich in brain gold, and it's called smart fish. In fact, it is what we often call yellow croaker, also called dinggui fish, and it is also a relatively common fish.

This kind of fish, fish skin and fish flesh are delicious, and there is no need to scrape the scales. Let me talk about the simple method:

Prepare ingredients:

A golden fish, onion, ginger, garlic, coriander, red bean paste, pepper, star anise, pepper, sugar, balsamic vinegar, soy sauce, cooking wine.

Wash the fish after buying it, and the scales are too small to scrape. Put a flower knife on the fish, then put a little salt on it, pour a little cooking wine, and marinate for 10~ 15 minutes.

Fry the fish in a cold pan for a while until the fragrance comes out, then add seasoning, soy sauce and vinegar, and fry for a while until the fish is not eaten. Cover the lid, keep it stuffy for ten minutes, open the lid and collect the juice over high heat. When the soup thickens, put the fish into a plate, pour the remaining soup in the pot on the fish, then sprinkle with coriander, and you're done.