Brief introduction of braised fish:

1. Fish not only tastes delicious, but also has high nutritional value. Its? The content of protein is twice that of pork, and it belongs to high-quality protein with high absorption rate. Fish is rich in thiamine, riboflavin, nicotinic acid, vitamin D and a certain amount of minerals such as calcium, phosphorus and iron, which can effectively prevent osteoporosis. Although the fat content in fish is low, the fatty acids in it have been proved to have the effects of lowering blood sugar, protecting heart and preventing cancer. Motherland medicine believes that eating fish should pay attention to the symptoms, and eating "fish" according to the symptoms can show its edible and medical value. Fish tastes fresh and salty, and its color is ruddy and shiny. Fish is hair, and people with chronic diseases should not eat it. Especially those with diabetes and chronic digestive diseases should not eat braised fish.

2. Taste characteristics

Fish tastes fresh and salty, and its color is ruddy and shiny.

3. Flavor characteristics

Fish, also known as Jiangtuan, has no scales, is yellow and black in color, and has jade amber light, giving people a translucent feeling. Less thorns, fine meat, fresh taste, tender as fat, instant in the mouth. Mainly produced in the middle reaches of the Yangtze River, Wuchang and Shishou are the top grades. "Braised fish" is a traditional dish of the famous Hankou store Laoda Xingyuan. Liu Kaibang, the earliest chef in this store, is known as the first generation of "fish king". It is unique in cooking fish: first, strong fire, medium fire and slight fire are used alternately to give full play to the heat; Second, the seasoning ratio is appropriate and the timing is accurate; The third is to pass the three stages of coloring, thickening and oiling. The finished dishes are bright, smooth, tender and fat!