How to make casserole fish?

Fish is a common meat in our daily life. Fish tastes very tender, and the meat is smooth and easy for human body to absorb. Different fish have different nutrients. Regular consumption can supplement the protein and various trace elements needed by the body. Casserole Yayu is a local specialty. It is not only simple to prepare, but also tastes very good. You can make it at home.

How to make casserole fish?

The method of making casserole Ya fish is to first marinate the clean Ya fish with 3 grams of Sichuan salt and 15 grams of Shaoxing wine, put the chicken neck bones on the bottom of the casserole, and then put the fish on the chicken bones. Cut the green onions into horse ear shapes. Cut the chicken, pig tongue, heart, tripe and tofu into 1.5 cm thick and 4 cm long strips. Cut the ham into thin slices, and put it into the casserole containing the fish together with ginger, garlic, onion, dried shrimp, mushrooms, pepper, Sichuan salt, and Shaoxing wine. Then add the milk soup, bring to a boil on high heat, skim off the foam, and move to low heat for 1 hour. Slice the fish slices into thin slices after soaking in water, drain the water, and put them into a casserole. After 2 to 3 minutes, place the casserole on a plate, pour in the chicken and add MSG.

When the Ya fish is served in a casserole, the water inside the casserole remains boiling, making it easier for diners to eat and more delicious. When making this dish, you need to pay attention to the heat and cooking time so that it remains boiling after guests arrive.

Edible Effect

1. Sichuan ginseng, also known as southern ginseng, has the main effects of nourishing yin, clearing the lungs, resolving phlegm and invigorating qi. It is used for dry cough due to lung heat, cough due to yin deficiency, dry cough with sticky sputum, deficiency of qi and yin, irritability and dry mouth.

2. This medicinal food clears the lungs, resolves phlegm, soothes the liver, harmonizes the stomach, replenishes qi and blood. It is suitable for treating symptoms such as cough due to phlegm and fire, wheezing, dizziness, vomiting, red eyes, leucorrhea, poisonous sores, and deficiency of qi and blood.

Nutrition Information

Nutrient content (per 100 grams) Calories (kcal) 62.29 Carbohydrates (g) 0.21 Fat (g) 3.94 Protein (g) 6.47 Fiber (g) 0.02

Origin Environment

Ya fish is produced in Yucheng District, Ya'an City, Sichuan Province. The terrain of Ya'an City is high in the north, west and south, and low in the east. The extremely high mountains (over 5,000 meters above sea level) in the southwest and northwest fringe areas are covered with snow all year round, while the low mountains (500-1,000 meters above sea level) only account for 4%, which are located in Yucheng District and Mingshan areas. Hills and plains account for 6% of the total area, mostly concentrated on both sides of the river valley, with the largest number on both sides of the Qingyi River. The eastern exit of the valley is 627 meters above sea level, the lowest point in the city.

Ya'an City has a subtropical monsoon humid climate, with an average annual temperature between 14.1℃ and 17.9℃. It has heavy rainfall, with most counties receiving annual rainfall of more than 1,000 to 1,800 mm. It is known as the "Rain City" and "Leaky Sky". High humidity and little sunshine. The average annual rainfall is about 1,800 mm. There is a saying among the people that "Ya'an has a leaky sky" and it is known as the Rain City. It is the area with the highest rainfall in Sichuan and is suitable for breeding Ya fish.