Crucian carp has high nutritional value, and stewing with Chinese cabbage is one of the seasonal supplements in autumn and winter. The soup is tender and nourishing. Carassius auratus has the effects of invigorating spleen, promoting diuresis, harmonizing middle energizer, stimulating appetite, promoting blood circulation, dredging collaterals, warming middle energizer and lowering qi, and has good nourishing and dietetic effects on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes. Postpartum women stew crucian carp soup, which can replenish deficiency and promote lactation.

Materials?

Live crucian carp two strips

Chinese cabbage? Half a pill?

energy

garlic

edible oil

Fish sauce/gravy

Braised crucian carp with cabbage?

Wash and drain the cabbage, change the knife and cut it into large pieces.

Wash and slice ginger, and peel garlic for later use.

Scaled crucian carp, dried in the sun, eviscerated, rinsed, drained, put a wok on fire, heat the wok with hot oil, add crucian carp, and fry until both sides are golden.

Take out the fried fish and control the oil to dry for later use.

Put the fried fish in the oil pan again, add the Chinese cabbage, stir-fry until soft, and add fish sauce to taste.

Put the fried crucian carp into the cabbage in the pot, pour the water into the fish and vegetables, cover and stew until it tastes good, and sprinkle chopped green onion when it is out of the pot.