Ingredients:

Ingredients: 1 fresh Fushou fish (about 750 grams).

Ingredients: two green onions, one piece of ginger, 3-5 pieces of garlic, and 6-8 pieces of chili pepper.

Seasoning: 50 grams of oil, 15 grams each of dark soy sauce and light soy sauce, 20 grams of fish sauce, 2 star anise, 1 piece of cinnamon

Cooking technique:

1. Remove the scales and gills of the fish, and disembowel the fish and take out the five internal organs. Make three diagonal cuts on each side of the fish (to the depth of the fish's spine).

2. Rub a little salt on the fish body and body. Slice ginger and cut chives into sections. Put cinnamon bark, star anise, ginger slices and green onions into the fish maw, head and body respectively. Place 2 slices of ginger and 2 pieces of scallions on the steamed fish plate, then place the fish on the plate with the ginger and scallions.

3. Light a fire and pour two bowls of water into the pot. After the water boils, put the fish into the pot and steam it for 8-10 minutes. Turn off the heat without opening the lid and let it simmer for 5 minutes. Open the pot and use tongs to take out the plate, and remove everything in the plate (except fish, ginger, onions, star anise, cinnamon, fish soup, etc.).

4. When steaming fish, you can prepare the ingredients and seasonings. Mince the remaining ginger, mince the green onions, mince the peppers, and mince the garlic. Put them into a bowl and pour A little light soy sauce and soy sauce, two to three spoons of fish sauce (it depends on personal preference, if you like the taste of fish sauce, you can add more, it already contains salty ingredients, so you don’t need to add any more salt), stir evenly; wait until the fish is steamed After starting the pot, pour out the water in the pot, heat the oil, pour it into the bowl with the seasonings, stir evenly and immediately pour the seasonings on the fish. The fish heads and tails should also be drizzled with the seasonings at the same time.

For the sake of beauty, you can sprinkle some coriander leaves and green onion shreds on top.

Remarks: If you don’t like chili, you don’t need to add chili. There are bay leaves in the picture, and I also added them during the production process. The bay leaves have a strong flavor, so those who like a lighter taste don’t need to add them.

Flavour characteristics:

Ruddy color, fresh and mellow taste.

Nutrition and benefits:

The benefits of eating fish are not just good for the heart. Fushou fish has tender meat, delicious taste, and high nutritional value. The protein content is 18.4, the fat content is only 1.5, and the sodium content is 19.8. It is a rare low-sodium food among fish foods. Fushou fish can replenish yin and blood, unblock blood vessels, and replenish body deficiency. It can also nourish qi and strengthen the spleen, diuresis and swelling, clear away heat and detoxify, and improve circulation. The protein contained in Fushou fish meat is easy to be absorbed by the human body, and the amino acid content is also high. It has obvious effects on promoting intellectual development, reducing cholesterol and blood viscosity, and preventing cardiovascular and cerebrovascular diseases. It is an ideal food for mental workers and a good brain food. Nutritious food during critical periods of development. Eating Lucky Fish regularly can help improve cardiovascular function, reduce blood viscosity, promote blood circulation, dredge meridians, and treat illnesses. Unsaturated fatty acids can also relieve rheumatoid arthritis, lower blood pressure, and prevent the occurrence of some cancers.

Calories of the whole dish

5000KJ, protein 140g, fat 15g