Fish food is a high-quality food with high protein, low fat and rich nutrients. It contains a variety of amino acids, vitamins and trace elements needed by the human body. It has the effects of strengthening the brain and strengthening the body, prolonging life, and maintaining health and beauty. Therefore, fish products are known as "healthy food" and "smart food". <br />Winter and autumn are good times for the frail to take supplements, and fish is a good aquatic food for supplements. It not only tastes delicious, but also has extremely high nutritional value. Its protein content is twice that of pork, and it is a high-quality protein with high absorption rate by the human body. Fish is rich in thiamine, riboflavin, niacin, vitamin D, etc. and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content in fish is low, the fatty acids in it have been proven to have hypoglycemic, heart-protecting and anti-cancer effects. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis. <br /><br />Steamed golden pomfret is delicious and delicious, retaining the original flavor of the fish and rich in nutrients.
Practice: First cut open the fish maw, take out the internal organs, remove the scales and wash them, draw a few times on the belly, evenly apply some salt on both sides with your hands, place on a plate and pickle for about 10 minutes, then spread the ingredients on the fish in turn, first spread on the onion, ginger slices, garlic slices, you can put some onion and ginger slices into the fish maw, pour some cooking wine on the fish, then distribute the Laoganma flavor fermented beans with a small spoon. It is best to use scissors to cut the pickled peppers into circles, so that the juice in the pickled peppers can be dripped on the fish, and then steamed under water. About 20 minutes. <br />Note: Because the fish itself is very delicious, there is no need to add MSG chicken essence. There are also Laoganma flavor fermented bean and millet pickled pepper, which are salty, so you should put less salt when marinating. Laoganma has spicy oil itself, so she doesn't need oil anymore. In addition, I use the whole green one with millet pickled pepper. This is also to look better when paired with it, because Laoganma's fermented beans are dark. If not, maybe the red chopped pepper is not bad. I will try it again next time?!
