The scallop is rich in fat, protein, vitamin A, unsaturated fatty acids, phosphorus, calcium, iron, iodine and other nutrients. It is warm and sweet, has the effect of warming the stomach and skin, tonifying the qi, nourishing the blood, bodybuilding as well as strengthening the heart and tonifying the kidneys, soothing the tendons and activating the blood, reducing inflammation and phlegm, clearing the brain and stopping diarrhea, eliminating fatigue, and lifting up the essence and the spirit. Scallop is rich in essential minerals and a variety of vitamins, the elderly, children, pregnant and pregnant women the ideal nourishing food, especially suitable for shortness of breath, chronic illness, blood deficiency, dizziness, eating less thin, malnutrition and dry skin people eat. In addition, pregnant women eating scallop is conducive to fetal brain tissue development; children eat scallop is beneficial to improve intelligence; the elderly eat scallop can delay brain atrophy, prevention of Alzheimer's disease; women eat scallop, can make the skin smooth and moist, black hair, face more beautiful. China's coastal scallop can be divided into two categories, north and south, the northern scallop individual larger than the southern scallop, in the southern Yellow Sea overwintering, spring swim to the Bohai Sea, the formation of spring floods, the fall return to the wintering grounds of the formation of the autumn floods, the southern scallop every year along the western edge of the East China Sea with the different seasons for the north-south movement, north in the spring for the reproductive migratory winter migration to the north for the winter migratory east China Sea scallop with the spring floods and winter floods of the sub-division. Ingredients: scallop, cabbage, green onion, ginger, garlic, pepper, seasoning, dried chili, soy sauce, white vinegar, cooking wine, salt, sugar Steps - scallop cut into sections to remove the viscera, wash and control water standby. The DHA and EPA content of scallop is higher than that of freshwater fish. DHA is a nutrient needed by the brain, which is very important for improving memory and thinking ability, plus scallop is rich in lecithin, which makes it more brain-boosting than ordinary freshwater fish. The rich magnesium in scallops also has a good protective effect on the cardiovascular system, which is conducive to the prevention of hypertension, myocardial infarction and other cardiovascular diseases. Scallop meat is delicate, no mud fishy flavor, whether fresh or frozen scallops are easy to process and can be used in a variety of ingredients with the common practice of stewing, steaming, deep-frying, steaming, braising, but also can be done in dry pots, hot pots, and a variety of Western and Japanese cuisine. Fish is easy to digest and is a popular home-cooked dish for young and old alike. The spawning period of the striped bass is long, generally from April to June, followed by September to November, with a spawning capacity of between 25,000 and 35,000 eggs at a time, and a suitable water temperature for spawning of 17℃ to 23℃. Cabbage washed clean and broken into small pieces by hand onion, ginger and garlic ready to put the oil in the pot oil hot frying scallops one side fried golden brown turn over and fry the other side are fried and standby with the rest of the oil in the pot frying cabbage cabbage is super soft to fry the scallops put in the fried scallops put onion, ginger and garlic peppercorns seasonings dry chili pepper sugar and then cook white vinegar, cooking wine and soy sauce with salt and fish roe also directly into it to add a small amount of water, the cabbage will be out of a lot of water, so don't put too much cover cover on high heat Stew 20 minutes to collect juice can be, want to learn to cook?