Braised Smelly Mandarin Fish
by An elegant fish
Favorite
Difficulty
Normal
Time
20m
Serving
2
Smelly mandarin fish is a traditional famous dish of the Han nationality in Huizhou, Anhui Province, and one of the representatives of Huizhou cuisine. It is popular in the six counties of Huizhou.
Mandarin fish is as famous as the Yellow River carp, Songhua River four-gill perch, and Xingkai Lake white fish, and is also known as the "Four Famous Freshwater Fishes" in my country. It has many thorns and few thorns, white and tender flesh, garlic clove shape, solid and delicious flesh, and it is the first-class edible fish among freshwater fish. Li Shizhen, a medical scientist in the Ming Dynasty, hailed mandarin fish as "capybara", which meant that it was as delicious as a puffer fish. Others compare it to dragon meat in the sky, indicating that the flavor of mandarin fish is indeed extraordinary.
Nutritional value
1. Mandarin fish contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutritional elements. The meat is tender and easy to digest. For children, the elderly and people with weak spleen and stomach digestion, eat Mandarin fish. Fish can replenish deficiency without worrying about digestive difficulties;
2. Eating mandarin fish has the effect of "tuberculosis", which means it is conducive to the recovery of tuberculosis patients;
3. The mandarin fish meat is not high in calories and rich in antioxidants. It is an excellent choice for women who are greedy for delicious food, want to beautify but are afraid of obesity.
It is suitable for people with weak physique, fatigue and thinness, spleen and stomach qi deficiency, poor diet, and malnourished people; especially suitable for young and old, women, and people with weak spleen and stomach; not suitable for patients with asthma and hemoptysis; not suitable for people with cold and wet conditions . "
Mandarin fish is as famous as the Yellow River carp, Songhua River four-gill perch, and Xingkai Lake white fish, and is also known as the "Four Famous Freshwater Fishes" in my country. It has many thorns and few thorns, white and tender flesh, garlic clove shape, solid and delicious flesh, and it is the first-class edible fish among freshwater fish. Li Shizhen, a medical scientist in the Ming Dynasty, hailed mandarin fish as "capybara", which meant that it was as delicious as a puffer fish. Others compare it to dragon meat in the sky, indicating that the flavor of mandarin fish is indeed extraordinary.
Nutritional value
1. Mandarin fish contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutritional elements. The meat is tender and easy to digest. For children, the elderly and people with weak spleen and stomach digestion, eat Mandarin fish. Fish can replenish deficiency without worrying about digestive difficulties;
2. Eating mandarin fish has the effect of "tuberculosis", which means it is conducive to the recovery of tuberculosis patients;
3. The mandarin fish meat is not high in calories and rich in antioxidants. It is an excellent choice for women who are greedy for delicious food, want to beautify but are afraid of obesity.
It is suitable for people with weak physique, fatigue and thinness, spleen and stomach qi deficiency, poor diet, and malnourished people; especially suitable for young and old, women, and people with weak spleen and stomach; not suitable for patients with asthma and hemoptysis; not suitable for people with cold and wet conditions . "
