Fish is nutritious and delicious, so people generally like to eat fish. But there are many kinds of fish, and different fish have different health care functions, which is not clear to everyone. Crucian carp has the functions of invigorating qi and spleen, inducing diuresis to reduce swelling, clearing away heat and toxic materials, dredging collaterals and promoting lactation. Patients with ascites use fresh crucian carp and red beans to make soup, and the effect is remarkable. Simmer fresh crucian carp and pig's trotters together and eat soup together, which can cure puerpera's hypogalactia. Crucian carp oil is beneficial to cardiovascular function, and can also reduce blood viscosity and promote blood circulation. Steamed white crucian carp-raw materials: 1 white crucian carp (about 500g), shredded ginger, shredded green pepper, sliced red onion, coriander, fresh soy sauce and peanut oil. 1. Slaughter, wash and dry the white crucian carp, sprinkle some salt on the fish, and then put the fish in a long plate. 2. Steam the fish in a boiling pot, pour out the soup (if there is less soup, you can keep it), and add shredded ginger, shredded green pepper, sliced red onion and coriander; Pour the boiled peanut oil on the fish while it is hot, and then pour the fresh soy sauce. Carp has the functions of invigorating spleen, stimulating appetite, promoting diuresis, relieving swelling, relieving cough and asthma, preventing miscarriage and promoting lactation, and clearing away heat and toxic materials. Carp, wax gourd and onion are boiled in soup to treat nephritis edema. Scaled carp, intestinal impurities, slow fire stew, respectively, to treat jaundice. Taking live carp and pettitoes soup to treat hypogalactia of pregnant women. Carp and Bulbus Fritillariae Cirrhosae are boiled in small soup to cure cough and asthma. The practice of pickled fish-fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, the soup is delicious. Main ingredients 1 carp (about 1000g) and 250g pickled cabbage. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7g. Scales, gills, laparotomy, viscera removal and cleaning of carp. Take two fish with a knife, split the fish heads and break the money bones into pieces. Wash sauerkraut and cut into sections. 2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use. 3. Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste. 4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin. Dry grilled fish-1live carp (1000g) as the main material. Accessories: 250g of fine noodles, 75g of white wine, 50g of leek powder, 5g of fine Jiang Mo/kloc-0, 5g of bean paste/kloc-0, 5g of Shaoxing wine/kloc-0, 3g of rice vinegar, 5g of pickled pepper, 0g of soy sauce/kloc-0, a little refined salt and white sugar. Methods ① Scales and gills were removed from the fish, internal organs were removed by laparotomy, roe was taken out, washed with the fish, dried, roe was still stuffed into the belly of the fish, and knife marks were carved on both sides of the back of the fish. (2) Put the noodles into a boiling water pot, take them out after cooking, and use cold water; Cold salad, divided into 10 dishes for use. (3) Put the wok on medium fire, add 150g oil to heat it, fry the noodles in the dish in hot oil for one side, take out the dish, turn the noodles over and fry the other side, and drain the oil for later use. (4) Heat the wok with large fire, lubricate the wok wall with oil, heat it with refined oil, spread the fish soy sauce evenly for a while, fry it in hot oil until both sides are slightly yellow, pour out the drained oil, add 100g oil to the wok, stir-fry the minced pepper and bean paste to red oil, add sweet wine to stir-fry the minced onion and ginger, and take out three quarters for later use. Put the fish back in the pot, add about 500g Shaoxing wine, soy sauce, salt, white sugar and water, bring to a boil, cover the pot, and simmer for 6-8 minutes until cooked. Then put the spare seasoning back into the pot, add monosodium glutamate, collect the juice over high fire, pour water starch to adjust the viscosity of the marinade, turn the fish over, scoop the sauce onto the fish with a spoon, drop rice vinegar into a big fish dish, and put 10 fried noodles on the fish. It is characterized by bright red color, delicate and harmonious seasoning, tender and delicious meat, rich taste, rich and elegant shape, sweet, sour, salty, spicy and fragrant, and does not weigh on each other. Silver carp has the effects of warming middle warmer and benefiting qi, warming stomach and moistening skin, and is a health food for warming middle warmer and benefiting qi. Fish head in casserole-1fish head with branchlets removed (about 600g); Half a catty of tofu (cut into half-inch thick slices); Half a tomato (sliced); 50g of cooked pork belly slices, cooked pork heart slices, cooked pork tongue slices, sausage slices, mushroom slices, Flammulina velutipes slices, auricularia auricula slices, green bamboo shoots slices and magnolia officinalis slices; 30 grams of ginger; 50 grams of onion (two and a half inches long); Garlic slices10g; 5 grams of pepper granules; Cut the ginger in half with white pepper and salt, rub the cut surface on the bottom of the hot pot (to prevent the fish skin from sticking to the pot when frying the fish head), then beat the ginger with a knife until the lard in the pot is heated, then choke the pot with pepper particles (pepper is not used for fishing), fry it in the fish head until it is slightly yellow, and add ginger, onion and garlic to the broth (or boiled water) to boil it, then pour it in. Add tofu, green bamboo shoots, sausage and Flammulina velutipes. After the soup is boiled, add tomato slices and pepper, and turn the pot slightly (do not add monosodium glutamate, so as not to affect the umami taste of the fish). Fish head with vermicelli-main ingredients: 1 silver carp head (about 750g) 5 seasoning for vermicelli: 50g of cooked lard, 30g of Shaoxing wine and 40g of soy sauce.