Have you learned how to cook sturgeon in two ways?

Sturgeon has very high nutritional value, its meat is very tender and delicious, and most of its organs have certain medicinal effects. Long-term consumption of sturgeon meat has obvious therapeutic effects on low back pain, stomach problems and hair loss. The gills of sturgeon have the effect of clearing heat and detoxifying. Sturgeon is rich in collagen, so it has beauty effects. Long-term consumption can eliminate chloasma and wrinkles and make the skin more elastic.

Sturgeon two ways

1. One sturgeon.

2. When the water is about to boil, blanch the fish body, peel the skin, and cut off the head and tail! Cut the fish body and marinate with cooking wine and salt.

3. Add oil to the pan, sauté ginger and scallions, then add water.

4. After the water boils, add the fish head and tail, cooking wine, pepper and onion.

5. After the fish head is boiled, simmer on low heat for a few minutes, add tofu (blanch the tofu first), simmer for a few minutes and then add the day lily.

6. Finally, add shredded carrots and green bamboo shoots, cook for a few seconds, add salt and serve! The shredded carrots and green bamboo shoots are crispy and the soup is fresh, it’s both delicious and tasty.

7. Heat the pan with oil, add ginger, onion and garlic and stir-fry until fragrant, then add pickled chili and stir-fry.

8. Add a small amount of fermented black beans and stir-fry for a while, then add clean water. After the water boils, add the fish pieces and cooking wine.

9. After the soup boils, cook the fish for a few minutes until it is cooked, remove it from the pot and put it on a plate, leaving the soup in the pot. Add salt, vinegar, sugar, and water bean starch to thicken the soup, then pour it on the fish.