Raw material: one grass carp.

Ingredients: onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate, edible oil, pepper and aniseed.

Second, practice.

1. Wash the fish, gut it, cut off the head, pat the back of the fish, take out the fishing line, punch a flower knife and cut it into sections;

2. Cut the onion and slice the ginger;

3. Add chopped green onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate and pepper to make a bowl of juice;

4. The wok is on fire. When the wok is hot, add oil, stir-fry aniseed, fry the fish in the wok until cooked, and pour the prepared bowl of juice;

5. After the pot is boiled, simmer for 25-30 minutes to thicken the soup.

Third, the effect

Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients.

2. Grass carp is rich in selenium, which has anti-aging and beauty effects if eaten regularly, and also has certain preventive and therapeutic effects on tumors.

3. For people with thin body and poor appetite, grass and fish are tender but not greasy, which can stimulate appetite and nourish.