Fish Porridge

Introduction

We know that eating fish regularly is good for the skin. There are many kinds of fish, and snakehead fish is one of them. Everyone is very familiar with snakehead fish, right? Do you know what the nutritional value of snakehead fish is?

The efficacy and function of fish porridge

1. Remove stasis, promote new growth, nourish and recuperate <br /> Mullet porridge has the effect of removing stasis, promoting new growth, nourishing and recuperating. After surgery or trauma, eating mullet can promote muscle growth, replenish blood, accelerate cell growth, and promote wound healing;

2. Remove dampness and promote diuresis, ventilate and reduce swelling <br /> Caiyu porridge has the effects of removing dampness and promoting diuresis, ventilating and reducing swelling, etc. It can nourish the spleen and stomach, promote diuresis and reduce swelling, and treat athlete's foot, pregnancy edema, etc.

3. Dispel wind and treat malnutrition, tonify the spleen and replenish qi <br /> Black fish in Caiyu porridge has the effects of dispelling wind and treating malnutrition, tonifying the spleen and replenishing qi, promoting diuresis and reducing swelling. Therefore, parturients, patients with rheumatism, and children with malnutrition in the three northern regions often look for black snakehead fish to eat as a supplementary food therapy.

4. Clear away heat and dispel wind, nourish the liver and kidney <br /> The black fish in the fish porridge has the functions of nourishing the spleen and promoting diuresis, removing blood stasis and promoting new blood, clearing away heat and dispelling wind, and nourishing the liver and kidney. Cooking black fish with ginger and red dates has an auxiliary effect on the treatment of tuberculosis. Stewing black fish with brown sugar can cure nephritis. Eating steamed black fish can promote lactation and nourish blood for pregnant women.

How to make fish porridge

Method 1

1. Kill the fish, remove the scales, and cut into pieces;

2. Heat the oil, add two chopped garlic cloves, and start frying the fish;

3. Fry until cooked through, so that the soup can be white and thick;

4. Add appropriate amount of boiling water (note: if you add water or cold water during the cooking process, the fish soup will not be white);

5. Cover and cook over medium heat for 15 to 20 minutes;

6. Add salt, chopped green onion and MSG and remove from heat.

Method 2

(1) Soak black fungus, wash and slice carrots.

(2) Chop and clean the sauerkraut.

(3) Add ginger water, a little salt, cooking wine, starch, and white pepper to the black fish fillets and marinate for 20 minutes.

(4) Heat some oil in a pan, add the black fish fillets and stir-fry for 30 seconds. Remove from the pan and set aside.

(5) Use the remaining oil in the pot to stir-fry carrots and black fungus.

(6) Add sauerkraut and stir-fry, then add appropriate amount of cold boiled water to cook until cooked.

(7) Pour in the black fish fillets, add a little sugar to season it, and stir-fry evenly. Because the sauerkraut itself is salty, there is no need to add salt.