Meat is too expensive now. Let's stew it with yellow stickleback. 20 yuan 1 kg. It's easier to make and fresher than sparerib soup! Meat is really too expensive recently, one price a day. It's not 44 yuan a catty of ribs and 34 kilograms of meat, which is really unbearable! Comparatively speaking, fish that used to be very expensive was really cheaper than meat, so my family mainly eats fish these days. Speaking of fish, I like Stichopus japonicus best, because it has only one main thorn and no extra small thorns. It is especially reassuring to stew soup for children. I used to think that 20 yuan a catty of sea cucumber was too expensive to eat. The price of pork has risen this year, and I really think sea cucumber is cheap. Two are only 30 yuan, stewed in a big pot, fresher than sparerib soup!

Brief introduction of nutrition of Pseudosciaena crocea;

Stichopus japonicus is an aquatic fish with high protein and low fat. It is not only nutritious, but also fresh and tender. It contains trace elements, phosphorus, calcium and inorganic salts, ranking first among freshwater fish. It is easy to be digested and absorbed by human body, and can also improve gastrointestinal digestive function, reduce irritants, and cause damage to gastrointestinal mucosa, which is of great benefit to improving human digestive function. Winter is a good time for tonic. Eating more yellow stickleback soup can promote the absorption of tonic and play a multiplier role in winter tonic. The spines and bones of yellow stickleback are particularly hard, so stew is the best choice. After the meat is soft and rotten, remove the thorns and wash them in the soup, leaving all the thorns, which is safe for children and the elderly to eat. This method is particularly simple. Golden soup is fragrant and has an appetite.

Here's how to do this:

Tools/raw materials

: sea cucumber, green pepper, ginger and garlic, oil, cooking wine, soy sauce, salt, white vinegar and coriander.

Methods/steps

1/7 Step by step reading

Shred green and red peppers, pat ginger and garlic loosely and chop them for later use, and prepare some coriander.

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Wash the yellow stickleback, make several cuts on the back, smear salt on both sides, and marinate in yellow wine for about 5 minutes.

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Pour the oil into the pot when it is hot. Vegetable oil must be hot. Put the yellow stickleback into the pot and fry slowly on both sides with low fire. Don't worry.

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After frying the fish on both sides, put the cut ginger and garlic into the pot to taste.

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Pour a few drops of cooking wine, stir slightly, cover and stew for one minute, then pour in light soy sauce, add boiling water (not yellow stickleback), add appropriate amount of salt and white vinegar, boil over high fire, and simmer for about 5 minutes over medium heat. When the juice is slightly collected, add green pepper and red pepper and stir slightly.

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Add soy sauce, color and season, and collect juice over high fire.

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Sprinkle the prepared fried yellow stickleback into coriander, take out the pan and put it on a plate.

Cooking skills:

Golden thorn fish soup is very simple. The seasoning is just a little cooking wine and salt, and the original flavor is particularly fresh. It is most reassuring to give it to children. Winter tonic, might as well do more.

I hope I can help you! Hope to adopt! thank you