Ingredients:

1 grass carp (catfish, blackfish, etc. can be about 1 ? catty), 100 grams of sauerkraut (pickled bok choy), 20 grams of wild peppercorns, 10 grams of sliced ginger, 20 grams of garlic, 4 teaspoons of cornstarch (20 ml), 1 egg white, 2 teaspoons (10 ml) of cooking wine, the right amount of salt, a small amount of chicken broth, 1 teaspoon of sugar (5 grams), a small amount of pepper, clear broth.

How to make it:

First, handle the fish and fillet it.　

1. Handle the fish first. Wash the killed fish, make sure to wash the black membrane inside the belly of the fish, chop off the fins and cut off the head.

2, close to the bone of the fish will be sliced off the meat of the fish body.

3, slice off the fish flesh skin side down, slice diagonally into slices about 0.5 centimeters thick, chop the fish steak into pieces about 5 centimeters long, and cut the fish head into two halves.

4. Marinate the fish fillets and fish head in 1 teaspoon cooking wine, 2 teaspoons cornstarch, 1/2 egg white and salt for 15 minutes.

After the fish fillets have been processed, it's time to make the pickled fish.

1, sauerkraut (pickled mustard greens), in many supermarkets are sold, to buy the Sichuan produced ah.

2, the water in the sauerkraut with the hands dry, cut into thin shreds to be used; wild pepper chopped.

3, frying pan heat, put 3 tablespoons of oil, put ginger, garlic stir fry, then add the shredded cabbage and wild pepper.

4: Add broth or boiling water (the amount of water should be able to cover all the fish fillets) and bring to a boil.

5: Add the fish head and fillets and cook for 10 minutes to bring out the flavor.

6, put the marinated fish fillets into the soup one by one, use chopsticks to disperse, wait for the fish fillets to cook and brown, season with salt, sugar, chicken broth, pepper, and serve in a deep dish, burn a little hot oil and pour it on the fish fillets.

Tips:

You can add vermicelli, bean sprouts, enoki mushrooms and other vegetables to the pickled fish soup; you can also use the pickled fish soup boiled with the fish fillet as the base of the pot, and shabu-shabu the fish fillets and other meats and vegetables, that is, pickled fish hot pot.

The raw materials of steamed fish:

Carp one (about one catty), cleaned and split into two halves, half of the green bamboo shoots (about two taels), shredded. [Gourmet China], a small piece of old ginger, sliced, and another pinky finger-sized piece chopped into spoonfuls of mush, three green onions, cut into pieces, two tablespoons of cooking wine, one tablespoon of sesame oil, two tablespoons of soy sauce, salt to taste, and one coffee spoon of monosodium glutamate (MSG) or chicken essence.

How to make steamed fish:

1, ginger, scallion, cooking wine, salt rubbed all over the fish marinade for more than 15 minutes.

2, in the fish bowl with soup or water, into the boiling water steamer for 15 minutes.

3. Remove the fish and pour the soup from the bowl into a wok and bring to a boil.

4: Add shredded green bamboo shoots and chicken essence and cook for two minutes.

5, rise and pour over the fish, drizzle with sesame oil and serve. If you like dipping sauce, just put soy sauce in the ginger paste.

First of all, lean meat, poultry, animal offal, fish and shrimp, dairy, eggs, beans, etc., they are rich in protein, and protein is the main component of the composition of the cell, the repair and renewal of tissues need to be constantly supplemented with protein.

Secondly, foods containing vitamin A are also good for the eyes. When deficient in vitamin A, the eye's ability to adapt to dark environments is diminished, and in severe cases, it is susceptible to night blindness. Adequate daily intake of vitamin A can also prevent and treat dry eye disease. The best source of vitamin A is the liver of various animals, while plant foods such as carrots, amaranth, spinach, leeks, peppers, red hearted white potatoes, and oranges, apricots and persimmons in fruits.

In addition to this, eat more food containing vitamin C. Because vitamin C is one of the components that make up the crystal of the eye. If you lack vitamin C you are prone to cataract disease with cloudy crystals. Vitamin C-rich foods are a variety of fresh vegetables and fruits, especially green peppers, cucumbers, cauliflower, cabbage, dates, pears, oranges and other highest content.

Steamed carp:

Raw materials:

Carp a (about 500 grams).

Accessories:

Scallion, ginger, soy sauce, salt and oil in moderation.

How to do:

1, steamed fish on the plate spread ginger and scallions;

2, crucian carp scales, remove viscera, scrape clean inside the belly of the black membrane, with a small amount of salt coated inside and outside of the fish body, the fish body spread ginger slices, very fat crucian carp, the fish eggs of course to be retained, it's very tasty oh;

3, pot of water boiled, put the fish, steam on a medium heat for 8 minutes, turn off the fire after

4, turn off the fire out of the pot, pour the juice of the steamed fish;

5, start a frying pan, hot oil, add soy sauce, ginger, green onion, boil and drizzle in the fish;

6, come on, quickly eat it while it is still hot, it is very fresh and sweet it!

Steamed fish experience to share:

1, I like to use medium heat, because I feel that if you use high heat, it is easy to cause the back of the thick meat of the fish where it is not cooked, the belly of the fish has rotted off the part;

2, about the time is not set in stone, the size of the fish is different, the stove's power is not the same, but according to their own situation to decide the length of time, the time is not set in stone. After turning off the fire after the virtual steam 2 minutes this is very important;

3, steamed fish juice, some people like to use with soy sauce together with cooking seasoning, some people pour off, depending on your own preferences ah! My family is dumped, because the juice, after all, there is a fishy flavor, my big pig does not like, I personally is not so-called;

4, the last step of the steamed fish is to pour hot oil, be sure to oil, soy sauce, ginger, onion grains boil together, immediately poured into the fish, so that out of the steamed fish is fresh and sweet and delicious!