What is the common method of stewing cod?

Recently, people on the Internet have paid more attention to cod. Due to the existence of unscrupulous merchants, many cods on the market are actually fake cods. I have to say that the technology to make fakes look real is becoming more and more advanced, and many people who often eat cod cannot tell the difference. Despite this, the nutritional value of cod is indelible. So the question is, what is the common method of stewing cod?

Steps to cook cod

1

Clean the cod, cut into small pieces and place on a plate for later use.

2

Cut the green onion into sections, cut the ginger into slices, cut the dried red pepper into sections, and put the peppercorns and aniseed into a plate for later use.

3

Heat oil in a frying pan, add cod fillets and fry until golden brown.

4

Put the onion segments, ginger slices, dried red peppers, peppercorns, and aniseed into the pot, and add white vinegar, cooking wine, salt, sugar, light soy sauce, and a little water.

5

Bring to a boil over high heat, then simmer over low heat until the cod is well-seasoned.

6

Finally add MSG to season.

7

Stir well, remove from heat and place on a plate.

Appearance characteristics

The cod has an elongated, slightly laterally flattened body, a large head, a large mouth, an upper jaw slightly longer than the lower jaw, and a tail that tapers toward the back. It is generally 25 to 40 cm long and weighs 300 to 750 grams. The length of the tentacles on the neck is equal to or slightly longer than the eye diameter. Both jaws and vomer have villous teeth. The body is covered with small round scales that are easy to fall off. It has a distinct lateral line, three dorsal fins and two anal fins. Each fin has no spines and is composed entirely of fin rays. The body color varies, from light green or light gray to brown or light black, or dull red to bright red; the head, back and sides of the body are gray-brown with irregular dark brown markings, and the belly is grayish white.

Main Value

It generally lives near the bottom layer (water depth 0-2740 meters), is a cold-water bottom fish, and is one of the marine economic fish produced along the northern coast. Its meat is white, tender and refreshing, and not greasy. Many countries in the world use cod as their main edible fish. In Northern Europe, cod is known as the "nutritionist on the table". In addition to being eaten fresh, it is also processed into various aquatic foods. In addition, cod liver is large and high in oil, rich in vitamins A and D, and is the raw material for extracting cod liver oil.

Oil extracted from cod liver is an important source of vitamin D. The creamy white flesh of cod is lean and delicious, and the firmness of the meat depends on the freshness and size of the cod. Cod has a good protective effect on the cardiovascular system. Steamed cod is light and refreshing, easy to make, and has the effect of promoting blood circulation and relieving pain.

Cod liver can be used to extract cod liver oil (oil content 20-40%), which is rich in vitamin A and vitamin D. Cod liver oil has an inhibitory effect on Mycobacterium tuberculosis. Its unsaturated acid concentration of one hundred thousandth can prevent bacterial reproduction. Liver oil can also kill bacteria present in infectious wounds. An ointment made from cod liver oil can quickly liquefy gangrenous tissue. Cod pancreas contains a large amount of insulin. 12,000 IU of insulin can be extracted from 1 kg of pancreas. It has a good blood sugar lowering effect and is used to treat diabetes. Fish meat is rich in magnesium, which has a good protective effect on the cardiovascular system and helps prevent cardiovascular diseases such as hypertension and myocardial infarction. Small molecule peptides extracted from cod using modern bioengineering technology and enzyme engineering technology are rich in soluble calcium, have extremely high biosafety, and are easily absorbed by the human body.