Tips for use: about100g of Wuchang fish per meal. Knowledge introduction: Wuchang fish is mainly produced in the middle and lower reaches of the Yangtze River, with Hubei being the most abundant and prolific from May to August. Wuchang fish has a flat side, long prismatic shape, protruding back, small head and mouth, light brown luster on the gray side, dark back, light belly color, medium scale, long gluteal fin, short caudal stalk and deep caudal fin bifurcation. The bream is tender and plump, with many small fishbones and few big fishbones. Nutritional analysis of Wuchang fish: Wuchang fish has the effects of tonifying deficiency, invigorating spleen, nourishing blood, expelling wind and strengthening stomach, and can prevent anemia, hypoglycemia, hypertension and arteriosclerosis. Supplementary information of Wuchang fish: method of cutting fish: the fish is thin, the fiber is short and easy to break. When cutting fish, the skin of the fish should be facing down, and the blade should be tilted inward, preferably along the fishbone, so as to cut it more cleanly; Fish's skin has a layer of mucus, which is not easy to cut. If you put your hand in the salt water for a while while cutting the fish, it won't slip. Wuchang fish is suitable for people: most people can eat it.
1. Suitable for people with anemia, physical weakness, malnutrition and no diet;
2. People with chronic dysentery should not eat.
The therapeutic effect of Wuchang fish: Wuchang fish is warm and sweet;
Has the effects of tonifying deficiency, invigorating spleen, nourishing blood, expelling pathogenic wind and invigorating stomach;
Can prevent anemia, hypoglycemia, hypertension and arteriosclerosis.
Practice guidance of Wuchang fish: Wuchang fish is suitable for braising and steaming; Small fish are suitable for crispy fish.
Cleverly remove fishy smell;
1. Peel, gut and wash the fish, put them in a basin, and pour some yellow wine to remove the fishy smell of local fish and make them delicious;
2. Fresh fish can be cut open and washed, and soaked in milk for a while, which can not only remove the fishy smell, but also increase the umami flavor;
3. Chew three or five pieces of tea when the fish tastes in your mouth, and your breath will be fresh immediately.