How to make black fish soup for surgery

Fish soup is the best food to supplement the human body's protein. Especially after surgery, because the patient's vitality is damaged, he must eat more nutritious food to supplement it. Snakehead carp is a type of fish that can fully supplement the nutrients needed by the body. It is popular with everyone, especially it can have a good conditioning effect on patients after surgery. So what are the methods and effects of quail soup?

Snakeheads are freshwater fish that are aggressive by nature and will eat all the other fish in a lake or pond. Because the black shark has hard wings, thick scales and a thick layer of sticky slippery fluid on its body, it can glide on land, migrate to other waters in search of food, and live out of water for up to three days. The meat of black fish is coarse and old, but very nutritious. It has the functions of nourishing the heart and yin, clarifying kidney water, promoting water circulation and eliminating dampness, detoxifying and removing heat. It is mainly used to treat edema, dampness, athlete's foot, hemorrhoids, scabies and other symptoms. In addition, black fish is rich in vitamin D and has certain therapeutic value for patients with chronic respiratory diseases.

Ingredients preparation

Ingredients: 1 black fish (about 500 grams) 2 shallots 1 small piece of ginger

Ingredients: 30g cooking oil 1/2 tbsp cooking wine 1 tsp pepper 2 tsp salt 1/2 tsp sugar

Production steps

1. Remove the scales, gills and internal organs of the cuttlefish. Wash and cut into sections; wash and cut into sections the chives, wash and cut into sections the ginger;

2. Heat oil in a pan, put in black fish slices and fry them for a while, then add appropriate amount of water, cooking wine, salt, sugar, scallions, ginger slices, cook until the cuttlefish meat is cooked, remove the scallions and ginger slices, add pepper powder, and cook for a while.

Precautions

There are two essential seasonings for black fish soup: one is pepper. In addition to enhancing the flavor, pepper can also remove the coldness of some black fish. The second is vinegar. Dipping fish in vinegar can bring out the flavor of crab. It is recommended to choose aged vinegar. The more mellow the aged vinegar, especially the older it is, the less harmful it is to the stomach. Vinegar can help digestion, so you can enjoy the delicious taste without worrying about not being able to digest too much!