Qingchuan fish is a deep-sea fish.

Pollution-free and pure natural, it contains a lot of protein, vitamins, trace elements and minerals, especially lecithin and various unsaturated fatty acids.

Lecithin can remove plaque on blood vessel wall. Unsaturated fatty acids can reduce blood fat, improve blood coagulation mechanism and increase high density lipoprotein, but not increase triglyceride, thus reducing the formation of cardiovascular and cerebrovascular thrombosis and preventing arteriosclerosis. It is reasonable for hypertensive patients to eat more sea fish.

There are many ways to cook marine fish, such as boiling, steaming, braising, stewing and frying. From the point of view of nutrition, it is found that steaming and stewing ensure that all nutrients in marine fish are not easy to lose, and they are delicious and easy to operate. Try not to eat fried marine fish, because when cooking oil is treated at high temperature, unsaturated fatty acids in the original cooking oil will be converted into saturated fatty acids. Saturated fatty acids are the raw materials for the formation of cardiovascular and cerebrovascular thrombosis and vascular wall plaque, which is the fundamental reason why we suggest steaming or stewing to cook marine fish.

I wish you a healthy diet. Please accept it if you are satisfied. Thank you!