Fish stew recipe

When it comes to hotpot, everyone knows that you can add a lot of ingredients according to your own taste when stewing. The amount and order of adding are all based on your own taste. It may seem like it is done randomly, but after cooking, it tastes very delicious. Many people are particularly fond of hotpot. Fish stew is a dish that is very popular among people. In addition to the main ingredient fish, many auxiliary ingredients can be added when cooking.

Ingredients: Spanish mackerel, tofu puffs, potatoes, coriander, garlic sprouts, garlic, aniseed, chili peppers, onions

Production steps:

Clean the Spanish mackerel, remove the head and tail, cut into sections, sprinkle with flour and mix well. Fry in oil until golden brown. fish out. Wash the aniseed, onion, ginger and garlic and set aside. Wash the coriander and garlic. Wash potatoes and cut into cubes. Put oil in the pot, add star anise, onion, ginger, garlic and chili. Add potatoes. Add dark soy sauce. Add cooking wine, white wine and salt. Add water until the pot is 70% full. Bring to a boil over high heat, add the fish, sugar and simmer over medium heat. When half of the water is left, add the tofu and continue stewing for another 20 minutes, then add chicken essence. Chop garlic and cilantro into sections. Sprinkle with garlic and coriander before serving.

Eating fish has many benefits

1. Fish is rich in protein, which can help infants, children and teenagers grow and develop, and can also help recovery and healing when they are sick or have wounds. Moreover, the protein in fish has a shorter muscle fiber structure and less connective tissue, so fish tastes more delicate and tender than other animal meats and is easier to digest, making it very suitable for young children and the elderly. Fish contains less fat than meat, so it has lower calories than meat.

2. Medical research has found that the Eskimos have a very low incidence of cardiovascular disease. It turns out that this is because their diet contains a large amount of marine fish rich in EPA and DHA. Surveys in Japan also found that residents of coastal fishing villages have a lower incidence of cardiovascular disease than inland farmers. The two special omega-3 fatty acids EPA and DHA in fish can lower blood lipids, especially triglycerides and low-density lipoprotein cholesterol (bad cholesterol), and make platelets less likely to aggregate, thus preventing cardiovascular disease and cerebral stroke caused by thrombosis, and protecting the heart.

3. Research in Finland found that people who eat fish less than once a week have a higher rate of suffering from mild depression than those who eat fish regularly, because EPA and DHA in fish can eliminate anxiety and prevent schizophrenia. In short, eating fish can make people healthier and smarter.