Basha fish is tender, delicious and nutritious, and rich in trace elements such as protein, vitamin A, minerals (the key is calcium); Basha fish has the effects of invigorating qi and blood and relieving cough, and has certain curative effect on weak and sick cough; Basha fish also has the dietotherapy effects of waking up and delaying aging, which will have certain auxiliary effects on treating anemia, aging, malnutrition, postpartum weakness and neurasthenia.

Cooking process:

1. Basha fish is washed and dried.

2.2 Slice ginger, marinate Basha fish with rice wine, black pepper and ginger slices for 10 minute to remove fishy smell.

3. In addition to the submerged fish, make the following preparations in advance: add water to the wok and open the pot; Cut the shallots into shreds for later use.

4. The wok water is open to the public, and the salted fish is steamed for 8~ 10 minutes. After steaming, pour out the water inside, otherwise it will smell fishy. Pick up the ginger slices and throw them away.

5. Put the cold oil in the hot pot into the shredded onion and pour in the steamed fish and soy sauce. Some recipes use boiling oil to splash shredded onions, which I think is too oily and unhealthy, and it doesn't fully mobilize the aroma of onions. I like to fry onions with a little oil. It's delicious. You can also choose your own cooking method.

6. Pour out the fried shallots to eat!

Cooking skills:

Submerged fish should not exceed 15 minutes at most, and steamed fish usually takes 8- 10 minutes. After a long time, the fish will get old. You must pour out the water in the steamed fish, otherwise it will smell fishy.