A fish soup

A fish soup

SINCE ANCIENT TIMES, CARP, A BLESSED FISH THAT IS POPULAR WITH A WIDE VARIETY OF PEOPLE IN OUR YELLOW RIVER BASINS, HAS NEVER BEEN ABSENT FROM THE TABLE SINCE THE HOLIDAY SEASON, AND ITS “OVER THE YEARS” AND “FISH LEAPING THE DRAGON GATE” HAVE SERVED TO LEVEL THE MOOD FOR CELEBRATION. CARP ARE ALSO OF HIGH NUTRITIONAL VALUE, WITH HIGH PROTEIN CONTENT AND GOOD QUALITY, WITH HUMAN DIGESTION RATES OF OVER 90 PER CENT AND THE SUPPLY OF ESSENTIAL AMINO ACIDS, MINERALS, VITAMIN A AND VITAMIN D FOR HUMANS. CARP FOOD IS MADE FOR THE BEST IN WINTER, SUCH AS RED FEVER, SUGAR VINEGAR OR FRYING. IT'S GOOD TO EAT CARP FOR THE SUMMER, FOR EXAMPLE, WITH GINGER ONIONS WITH RICE OR SOUP. TODAY, CARP IS USED TO MAKE A FISH SOUP THAT IS MORE SUITABLE FOR THE SUMMER SEASON AND CAN BE USED AS A SUPPLEMENT, CALLED THE "SHOTFISH SOUP" AS FOLLOWS:
Tomato fried fish

Tomato fried fish

Everyone knows that fish tastes good, whether meat or soup, and that they are fresh and attractive, and that they are the food that people prefer in their daily diet. Fish are also of high nutritional value, containing a great deal of protein, folic acid and various vitamins, and it's good for the body to eat more fish for older adults and pregnant women; and fish practices are many, such as steaming fish, sauerkraut fish, red roast fish, dry pan fish... and so on, but today I bring you tomatoes to burn fish