Green Zhan fish is one of the common freshwater fish, green Zhan fish consumption method is also very simple, stewed green Zhan fish is a more common type of fish, green Zhan fish how to do delicious?
Raw materials: air-dried salted green fish 350 grams (shape close to Spanish mackerel, smaller than Spanish mackerel, see small picture), 500 grams of beans, 100 grams of pork.
Seasoning: 5 grams of chicken essence, 2 grams of mace, 2 grams of star anise, 10 grams each of green onion and ginger, 2 grams of dried bell pepper, 5 grams of fragrant Lai, 50 grams of melted lard, 5 grams of rice wine.
Method of production:
1. salted green fish in cold water soak for half an hour after cleaning and drying to air-dry, cut into pieces 1.5 centimeters thick, four seasonal soybean force break into the same size as the fish, pork cut into 0.1 centimeters thick large area, ginger and garlic slices, dry bell peppers to remove the tip of the scallion, scallion cut into 5 centimeters long section.
2. Fish and beans, pork slices mixed and put into a large ceramic bowl, add chicken essence, pepper, star anise, green onions, ginger, dry pepper, oil, rice wine on the Koraku Cage Drawer Steam for 15 minutes (if it is a general cage drawer needs 30 minutes), out of the cage sprinkle on the scent can be.
Frequently Asked Questions About Fish
Not with cold food
Fish is cold in nature, it is best to prevent taking it with some cold ingredients, such as kale, squash and other vegetables and fruits, and should not be consumed immediately after a meal, such as carbonated beverages, cold water, ice cream and other iced drinks, but also pay attention to eat less or do not eat! Melon, pears and other cold fresh fruit, in order to prevent the body uncomfortable.
Can not eat with wine, red wine
Take the green Jim fish consumption of a lot of wine, will cause too much blood uric acid, and then cause gout. Excessive blood uric acid can build up in the bones or soft tissues, which in turn causes inflammation of the bones and soft tissues.
Not suitable for taking the group of fish
Oozing disease patients: low platelets, hemophilia and vitamin B12 deficiency and other oozing disease patients to eat less or do not eat the fish, fish often contain 20 carbon 5 enoic acid, can inhibit platelet coagulation, which aggravate the bleeding of patients with oozing disease.
Cirrhosis patients: liver sclerosis when the body can not cause coagulation factors, coupled with low platelets, very easy to cause bleeding, if you take the 20 carbon 5 enoic acid contained in the green Zhan fish, will make the condition of the substantial deterioration, just like the unexpected.
Dermatology patients: dermatology patients often can not eat fish is due to the fish often contain protein in the body, can be an allergen, the body caused by allergic symptoms, such as itching lumps, or to make the original skin disease, exacerbated. Therefore, dermatologists regard the green fish as one of the causes of morbidity, and stipulate that some patients should avoid.