I believe everyone knows that every summer, the weather is hot and the temperature difference is quite large. At this time, many friends are in a state of general weakness, loss of appetite and poor state. At this time, you can eat more seasonal fruits, vegetables and seafood, because although the weather is hot in summer, there is still plenty of sunshine, so it is time to eat a lot of fresh fruits and vegetables, including seafood.

At this time, their prices are also very cheap and their nutritional value is very high. They are rich in calcium, zinc, iron ore, water, trace elements, dietary fiber, vitamins, and a large number of high-quality protein and plant proteins, which are very beneficial for us to supplement the energy needed by the body. In a few days, autumn will begin. Before autumn begins, everyone must remember to eat this fish for themselves and their families. In this way, excess moisture in the body can be eliminated, immunity can be enhanced, and digestion of the stomach in summer can be promoted. So, friends who don't know what kind of fish this is, let's learn about it with Bian Xiao!

In fact, this kind of fish is a common grass carp in life. Grass carp is very fat and tender at present, with tender meat and high nutrients. It contains a lot of calcium and iron, which has a good effect on clearing away heat, improving immunity and promoting gastrointestinal digestion. When we cook grass carp with yam, the taste will be more valuable, especially the stewed juice is delicious and the fish is especially tender.

The first step is to prepare fresh grass carp and yam, as well as ginger slices, onions and medlar, oil and salt. The second step is to clean the grass carp we have prepared, including the scales on it, the dirt in the fish belly and the black mucosa. Then, replace both sides of the fish with knife flowers, wash them again with clear water, then drain the water for later use, then clean the prepared ginger slices and onions, cut into pieces, and wash the wolfberry fruit for later use.

The third step is to burn oil in a pot. When the temperature rises, sprinkle some salt in and fry the crucian carp slowly. When the grass carp is golden on both sides, add ginger slices and wax gourd slices, and gradually fry the vanilla fish. Then in this case, everyone will directly add the right amount of boiling water to the pot without eating grass carp. Step 3, add a little rice wine to the pot at the same time, and cook slowly for 20 to 25 minutes when the time is up. When the time is up, add our cut yam and medlar and cook for 10 minutes until the time is up. Add a little salt, onion and salt to the pan and stir fry a little.