Steamed anchovy(qing zheng ao hua yu )

Steamed anchovy

Introduction:

"Aohua fish, also known as mandarin fish and Siniperca chuatsi, belongs to the lipid family in taxonomy. Aohua fish is the most valuable fish in the "three flowers and five Luo", even in the past, it was difficult for ordinary people to afford it. At that time, the price per kilo of Aohua fish was almost twice that of carp. Aohua fish is the most beautiful fish in Heilongjiang Province, with flat body, protruding back and thick body. Aohua fish contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. Its meat is tender and easy to digest. For children, the elderly, the weak and the people with poor digestion function of the spleen and stomach, eating Aohua fish can not only supplement deficiency, but also do not have to worry about indigestion. Eating Aohua fish has the effect of "tuberculosis", that is, it is conducive to the rehabilitation of patients with pulmonary tuberculosis It's not high in calories, and it's rich in antioxidants. It's an excellent choice for women who are greedy for delicious food, want to have beauty and are afraid of obesity. "

Production steps:

Materials required:

Anchovy: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Steamed fish soy sauce: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Length: 20 minutes

Taste: Original

Chinese PinYin : Qing Zheng Ao Hua Yu