Carp is selected for cooking because it has the functions of nourishing and strengthening the stomach, promoting diuresis and detumescence, promoting lactation, clearing away heat and toxic materials, etc. Carp has a good therapeutic effect on pregnant women with restless fetal movement and flatulence during pregnancy. Carp not only has high protein content, but also has good quality. The digestibility of carp can reach 96%, which can supplement essential amino acids, minerals, vitamin A and vitamin D; The fat of carp is mostly unsaturated fatty acid, which can lower cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a long and healthy life.
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