Homemade hairtail stew with cabbage

Since cabbage is grown in most parts of our country, it is a very common vegetable in people's lives. In winter, people in the northern region will stock up a lot of cabbage as winter vegetables. Cabbage can also be combined with many ingredients to make dishes, such as stewed hairtail with cabbage. What are the specific home cooking methods for the dish of hairtail fish stewed with cabbage?

How to cook hairtail fish stewed with cabbage:

1. Cut the hairtail into sections, cut open the abdomen, remove the black peritoneum and internal organs, clean and set aside.

2. Wipe the hairtail fish clean with kitchen tissue, pour a little oil into the frying pan, add the peppercorns and stir-fry until fragrant, then add the hairtail fish and fry until both sides are golden brown.

3. Wash the cabbage and tear it into large pieces, cut the onion into sections, slice the ginger, and smash the garlic for later use.

4. Do not remove the hairtail from the pot. Add onions, garlic, cooking wine, and sweet and sour sauce and cook until fragrant. Pour in appropriate amount of warm water and simmer for about 10 minutes.

5. Add the cabbage and continue simmering for a few minutes, then add salt to taste.

Tips for cooking hairtail fish and cabbage:

1. The way to cook hairtail without breaking it is to wipe it dry with kitchen napkins, fry one side and then turn it over. During the stewing process, do not stir it with a spatula, just shake the pan gently;

2. The way to make hairtail delicious and not fishy is to add more cooking wine, and then add some sweet and sour sauce to make it taste better.

The above is how to make the delicious and colorful stewed hairtail and cabbage at home. This is not only the best delicacy for pregnant women, but also a delicacy that is beneficial to the growth and development of children and has a good tonic effect on the human body.

Nutritional value of cabbage

Cabbage is rich in nutrients. In addition to carbohydrates, fats, proteins, crude fiber, calcium, phosphorus, iron, carotene, thiamine, and niacin, it is also rich in vitamins. Its vitamin C and riboflavin content are 5 times and 4 times higher than that of apples and pears respectively. The trace element zinc is higher than that of meat, and it contains molybdenum which can inhibit the absorption of nitrosamines.

1. Vitamin C can increase the body's resistance to infection and is used to prevent and treat scurvy, bleeding gums, and various acute and chronic infectious diseases.

2. The cellulose contained in cabbage can enhance gastrointestinal motility, reduce the retention time of feces in the body, help digestion and excretion, thereby reducing the burden on the liver and kidneys and preventing the occurrence of various stomach diseases.

3. The pectin contained in cabbage can help the body eliminate excess cholesterol. More importantly, cabbage also contains trace amounts of molybdenum, which can inhibit the production and absorption of nitrosamines in the human body and play a certain anti-cancer role.

4. The active ingredients in Chinese cabbage can lower the body's cholesterol level and increase blood vessel elasticity. Regular consumption can prevent atherosclerosis and certain cardiovascular diseases.