* Carassius auratus: Carassius auratus is a common freshwater fish, which has the effect of invigorating spleen and promoting diuresis. Its meat is tender and has high nutritional value. Every100g of meat contains protein13g, fat 1 1 g, and contains a lot of minerals such as calcium, phosphorus and iron. When making fish stew, it is best to use wild crucian carp, fry the fish in oil until both sides are golden, then add cooking wine and water, and then cook it with high fire. When the soup turns milky white, add tofu and simmer.
Snakehead: snakehead is delicious, nutritious, nourishing and conditioning, promoting muscle and blood supply, promoting wound healing, and has high medicinal value. When making stewed black fish soup, clean black fish, cut into pieces, fry in hot oil until golden brown, add water and ingredients, and simmer for 45 minutes.
Carp: Carp is one of the freshwater fishes with the largest species, the widest distribution, the longest breeding history and the highest yield. Carp not only has high protein content, but also has good quality. The digestibility of carp can reach 96%, and it contains essential elements such as amino acids, minerals, vitamin A and vitamin D, which can be supplied to human body. When cooking carp soup, wash carp, cut into pieces, fry in hot oil until golden brown, add water and ingredients, and simmer for 45 minutes.
These fish are suitable for fish stew soup, which has high nutritional value and medicinal value. When cooking fish stew, you can choose different fish according to your personal tastes and preferences, and make appropriate seasonings and ingredients.