1, the nutritional components of cooking wine come from yellow rice wine and are brewed by adding spices such as pepper, aniseed, cinnamon, clove, Amomum villosum and ginger.

2. Cooking wine can increase the flavor of food and relieve boredom. At the same time, it is also rich in various nutrients necessary for human body, and even can maintain chlorophyll. Cooking wine contains 8 kinds of amino acids necessary for yellow rice wine, which cannot be synthesized by human body and needs to be provided from diet. When heated, they can produce various fruity, floral and baking flavors. It can also produce neurotransmitters in the brain, improve sleep, contribute to the synthesis of human fatty acids, and is also good for children's physical development. ?

Fish soup is always delicious, but only mandarin fish and crucian carp are most suitable for soup. Siniperca chuatsi and Siniperca chuatsi are both freshwater fish, with fresh and tender fish, delicious taste, high nutritional value and high soup yield, which is especially suitable for the elderly, patients and pregnant women.

4, beer contains a small amount of alcohol, but also contains a variety of amino acids and vitamins, with excellent taste, so it can be used as cooking ingredients in addition to drinking. For example, when stewing fish, adding some beer will help the fish break down fat, and it will also produce a lipidation reaction, which will make the fish taste more delicious. Therefore, it is good to stew fish with some beer.