It's a fish stew
By VicentaLakin
Bluefish, mainly in the plains south of the Yangtze, which is relatively scarce north of the river. Blue fish are fine and beautiful, with more protein than chicken, and are the best in freshwater fish. They are also popular with fresh sales and canneries such as fertilized and eggfish. In addition to the abundance of proteins and fats, blue fish contain abundant trace elements, such as selenium and iodine, which are resistant to ageing and cancer。
Recipe Recommendations
- salty and fresh
- stewed
- half an hour
- simple
Steps for It's a fish stew
1
The blue fish are washed. Put a few knives on both sides
2
It's hot and hot in the pot
3
Slice up, carrot-cheese
4
Put soy sauce in the pot
5
Put in vinegar
6
Put in some wine
7
Put it in the ginger
8
Put it in the water
9
It's in the 13th
10
Put it in salt
11
Garlic Slicing
12
Fish come out, soup goes in, carrots go in
13
Take the bowl and put it in the right amount
14
Put it in the starch
15
Put it in the pot and pull it
16
The fragrance cut the end, spilled it into the plate, evenly poured the juice. On the fish