The following four types of fish are more suitable for steaming.

Crucian carp: It has the functions of benefiting qi and strengthening the spleen, diuresis and reducing swelling, clearing away heat and detoxifying, unblocking collaterals and lowering breasts.

For patients with ascites, taking fresh crucian carp and adzuki bean soup in soup is effective.

Simmering fresh crucian carp and pig's trotters together and eating them in soup can cure lactation in postpartum women.

Crucian carp oil is beneficial to cardiovascular function, can also reduce blood viscosity and promote blood circulation.

Carp: It has the functions of strengthening the spleen and appetizing, diuresis and reducing swelling, relieving cough and asthma, promoting miscarriage, clearing away heat and detoxifying.

Carp, wax gourd, and scallions are boiled and taken in soup to treat nephritis and edema.

Leave the scales on the big carp, remove the intestines and simmer, and take it in portions to treat jaundice.

Use live carp and pig's trotters to cook soup and take it to treat oligogalactia in postpartum women.

Make a soup with a little bit of carp and Sichuan Fritillary scallops to treat cough and asthma.

Silver carp: It has the functions of warming and replenishing qi, warming the stomach, and moisturizing the skin. It is a warming and replenishing qi and health-preserving food.

Black carp: It has the functions of nourishing qi and nourishing the stomach, reducing dampness and diluting water, dispelling wind and relieving annoyance.

The trace elements such as zinc and selenium it contains help fight cancer.

Finally, let me teach you how to kill fish easily and completely.

Teach you a simple method of killing fish: tap the fish head a few times with the back of a knife or a rolling pin, stun it for easy operation, and place it on the cutting board; remove scales: use the back of the knife diagonally towards the fish head to start scraping the fish scales, note that it is diagonal

The fish head, otherwise the knife will be easy to use different depths of force, causing damage to the fish; for larger scales, we can directly remove them with our hands, which is faster; the scales on the fins and belly of the fish are not easy to find, so they must be scraped carefully

Clean, then rinse the whole fish with water; dig out the internal organs: use a knife to make a slit about 5 mm deep from the tail fin at the bottom of the fish to the fish mouth. This fish weighs about two pounds. If your fish is small, make it shallower.

Just make it as big as possible and deep enough to touch the internal organs; use your hands to pull out the internal organs starting from the tail, which makes it easier to take out the internal organs as a whole, and then rinse them clean; dig out the gills: use your index fingers to pull out the gills on both sides; remove the fishy smell

Thread: Clean the inside and outside of the fish; make a cut on the front and back, the fish head and the tail; pull out the fishy thread on the front and back respectively; pull out the remaining fishy thread on the front and back, and on the fish head.

The above four kinds of fish are very common in life. If you want to enjoy the deliciousness of steamed fish, try them. However, during the cooking process, you must pay attention to some of the cooking points we mentioned above.

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