According to nutritionists, fish is rich in protein, amino acids and vitamins, as well as iodine, calcium, iron, phosphorus and other minerals that the human body cannot synthesize. The muscle fiber of fish is thin and short, so the meat is tender and easier to digest than that of livestock and poultry. Fish contains cardioprotective factors and is an important part of a balanced diet.

Fish is not only delicious, but also highly nutritious. The content of protein is twice that of pork, and it belongs to high-quality protein with high absorption rate. Fish is rich in thiamine, riboflavin, nicotinic acid, vitamin D and other vitamins, as well as minerals such as calcium, phosphorus and iron. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis. Although the fat content in fish is low, omega-3 fatty acids have been proved to have the effects of lowering blood sugar, protecting the heart and preventing cancer.

Women who eat more fish are more beautiful, men who eat more fish are stronger, children who eat more fish are smarter, and nations who eat more fish are more prosperous. So experts suggest that everyone eat fish three or four times a week (about 150g each time). Flat in nature and sweet in taste.

Meridian tropism and stomach meridian function to replenish vitality and nourish viscera.

Ingredients include protein, fat, carbohydrate, calcium, phosphorus, iron and vitamin B 1, etc.

Avoid eating oily fish to make up for deficiency, and do whatever it takes to get sick.

Food and nutrition are suitable for people with deficiency of qi and blood, malnutrition and weakness of five internal organs; Suitable for people with spleen deficiency, chronic diarrhea and thin stool; Suitable for women with physical weakness such as menorrhagia and leucorrhea.

Tips Oil fish are distributed in the upper reaches of the Yangtze River and Minjiang River. Mainly produced in the south of Dengchuan Prefecture, Dali Prefecture, Yunnan Province. They like to live where there are springs in mountains and rivers, so they are also called spring fish. They are only two or three inches long and belong to freshwater fish. Mid-autumn festival is fat. Spring fish is a Sichuan dish with Chongqing flavor. It originated in Chongqing. Because Chongqing has a traditional dish-the famous spring chicken. Spring fish evolved from spring chicken. Because the whole dish uses spring water, no raw water or tap water is added. Therefore, it has this name. The cooking method of this dish is as follows (note: if there is no local spring water, mineral water can be used instead)

Spring fish adopts the cooking method of Chongqing Spring Chicken, which is named after the use of mineral water in cooking. Zanthoxylum bungeanum and pepper are repeatedly used in the production, which has a strong spicy taste and the fish is delicious and tender. The preparation method comprises the following steps: firstly, making the fish fillet into tile shape, mixing egg white and starch, then heating with salad oil, and steaming with soup fried with pickled pepper, mineral water, garlic, watercress, etc. After steaming, add dried peppers and peppers to the fish, and then pour the heated oil on the dried peppers and peppers. Raw materials: 500g grass carp, celery100g, garlic sprout100g, fresh mushroom100g, 50g pickle and 30g pepper.

Seasoning: 50g of Zhong Da brand chafing dish, 50g of sweet potato starch, 8g of refined salt, 5g of monosodium glutamate10g, 5g of chicken essence, 20g of cooking wine15g, 20g of onion ginger, 200g of spring water, 50g of Pixian watercress, 30g of dried pepper, and 0g of fresh pepper granules15g.

Making:

1. Wash grass carp, knock it out with the back of a knife, cut it open from the abdomen after scaling, take out the internal organs, chop off the head and tail, and slice the fish.

2. Tear off the skin under the fillets, remove the fishbone, then make the fish into a tile with a weight of about 15g, marinate it with onion, ginger, salt, monosodium glutamate and cooking wine for 15min, remove the onion and ginger, put it into sweet potato starch, grab it evenly, put it into 40% hot salad oil, and take it out for later use.

3. Wash celery and cut it into 5 cm long sections; Wash garlic seedlings and cut into 5 cm long segments; Wash the fresh mushrooms, cut them into pieces weighing 3g, put them in boiling water for 2 minutes, and take them out for later use; Wash kimchi and cut into 3g pieces; The wild pepper is pedicled and put aside.

4. Add 100g salad oil to the pot, stir-fry Pixian watercress, Jiang Mo, dried chili and fresh chili for 5 minutes until fragrant, then add spring water and chafing dish materials to boil over high fire, add fish pieces to cook for 5 minutes, then add celery pieces, garlic sprouts and mushroom slices to cook for 2 minutes, and finally add chicken essence to taste.

Features: the fish pieces are intact but not rotten, and the taste is strong and spicy.

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Remarks: You can also stir-fry Pixian watercress, Jiang Mo, dried chilies and fresh chilies for 5 minutes until they are full of fragrance, then add spring water and chafing dish ingredients, boil them, pour them into a container, steam the slippery fish in a cage for 5 minutes, take them out, sprinkle a little chilies and dried chilies, and pour 90% hot salad oil on the table.