Materials:

1 stickleback? Eggs 1

condiments

Oil 20ml? Salt 10g? Onion 10g? Ginger 10g? Pepper 5g

Detailed steps:

Wash the fish for later use.

When the oil pan is hot, add ginger and stir fry.

Then add the stickleback, fry one side for a while, then turn over and fry the other side, and then add water to the pot.

When the water boils, turn the fish over.

Stew for 5 minutes.

Then add the eggs. After a while, add salt, onion, sprinkle some pepper and finally add sesame oil.

After curing for 2 minutes, serve it and you can drink it.

Precautions:

You can choose the seasoning according to your preference, and you don't need to put pepper if you don't like it.

Nutritional value of stickleback and egg soup

Rich in protein, it can maintain the balance of potassium and sodium; Eliminate edema. Improve immunity, lower blood pressure and buffer anemia, which is beneficial to growth and development. Rich in copper, copper is an indispensable micronutrient for human health, which has an important influence on the development and function of internal organs such as blood, central nervous system and immune system, hair, skin and bone tissue, brain, liver and heart. Adjust osmotic pressure and maintain acid-base balance. Keep normal blood pressure. Enhance neuromuscular excitability.

Taste characteristics:

Its meat is tender, delicious, without muscle stings, rich in nutrition and sweet in taste.