Materials: fresh black carp, scallions, ginger, salt, garlic, pot, water.

1, cut the fish, remove the scales, and rinse off the blood with water.

2. When the oil is hot, add the ginger and garlic, stir-fry a little and then pour in the prepared fish.

3, the fish must be all stir-fried to, was golden brown for the best. This step is the key to the flavor of the fish soup.

4, add water to simmer.

5., 15 minutes of simmering fish soup can be out of the pot, sprinkled with scallions on it.

Extended information:

Nutritional value of stewed black carp:

1, The flavor is delicious and very nutritious, eating blackfish also has the effect of giving wounds anti-inflammatory.

2, the meat contains protein, fat, 18 kinds of amino acids, etc., also contains essential calcium, phosphorus, iron and a variety of vitamins.

3, suitable for weak body, low protein anemia, spleen and stomach qi deficiency, malnutrition, anemia, Guangxi area folk often regarded as a precious tonic, used to promote lactation, replenishment of blood;

4, there is a wind to cure chancre, tonifying the spleen and qi, diuretic effect, so the three northern regions are often maternity, rheumatism, pediatric chancre patients looking for channellid fish to eat, as a kind of auxiliary dietary therapy.

Therapeutic value:

Cold in nature, sweet in taste, belonging to the spleen and stomach meridian. It can cure five hemorrhoids, treat dampness and paralysis, and swelling of the face and eyes, and can "tonify the heart and nourish the yin, clarify the kidney water, move water and seep dampness, detoxify and remove heat"; it can tonify the spleen and promote water circulation, remove blood stasis and generate freshness, and clear away heat, etc. It is also used as a dietary supplement.

The main treatment for edema, dampness paralysis, foot fungus, hemorrhoids, scabies and other diseases.

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