1. Viscerate the fish, wash and dry it, and cut it into cubes;
2. Cut tofu into pieces, slice onion and garlic, and shred ginger for later use;
3. Cool the oil in the hot pot. When the oil is hot, stir-fry shallots, ginger and garlic, add fish pieces for dry frying 1 min, and cook the cooking wine;
4. Add water without fish pieces and boil it;
5. Pour into the casserole and stew for 5 minutes;
6. Add tofu blocks and cook for 5 minutes, then take out the pot.
Nutritional value:
1. Fish contains folic acid, vitamin B2, vitamin B 12, vitamin A, iron, calcium, phosphorus and other nutrients. Doctors all believe that it has the effects of nourishing and strengthening the stomach, inducing diuresis to reduce swelling, promoting lactation, clearing away heat and toxic materials, relieving cough and asthma, and is effective for all kinds of edema, edema, abdominal distension, oliguria, jaundice and galactorrhea. Eating fish regularly also has the effects of nourishing liver and blood, caring skin and protecting hair.
2. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction.
3. Compared with red meat, fish is rich in complete protein. Fish contains a lot of protein, such as yellow croaker 17.6%, hairtail 18. 1%, mackerel 2 1.4%, silver carp 18.6% and carp/kloc. Protein contained in fish is completely protein, and the quantity and proportion of essential amino acids contained in protein are most suitable for human needs, which are easily digested and absorbed by human body.
4. The fat content of fish is low, and most of them are unsaturated fatty acids. The fat content of fish is generally low, and most of them are only 1%-4%, such as yellow croaker 0.8%, hairtail 3.8%, mackerel 4%, silver carp 4.3%, carp 5%, crucian carp 1. 1% (bighead carp The fat of fish is mostly composed of unsaturated fatty acids, which have long carbon chains and can lower cholesterol.
5. In addition, the muscle fiber of fish is relatively short, the protein tissue structure is loose, and the water content is relatively high. Therefore, the meat is tender and tender. Compared with the meat of livestock, it feels softer and easier to digest and absorb. It can be seen that fish has the advantages of high protein, low fat, rich vitamins and minerals, good taste and easy digestion and absorption.