Braised cod and radish stewed in stewed sauce

When I was a child, I often ate fish at home. The fish stewed by my mother was particularly delicious and not fishy at all. She also added some radishes to the fish. The radishes absorbed the flavor of the fish and added a lot of aroma. The fish is no longer fishy or greasy.
There are many kinds of radishes, and it is better to eat them raw with more juice and less spicy taste. Those who don't like to eat cold food usually prefer cooked food. Radish is not only a vegetable but also a traditional Chinese medicine. It is good in nature and sweet in taste. It can eliminate stagnation, eliminate phlegm and clear heat, relax the qi, and detoxify.
My family prefers to eat cod, mainly because it has less bones and more meat, and has very high nutritional value. Cod is rich in protein, vitamin A, vitamin D, calcium, magnesium, selenium and other nutrients. It is rich in nutrients and has sweet taste; fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction. Cod has low fat, high protein and few thorns. It is a nutritious food suitable for all ages.