Braised stinky mandarin fish
Stinky mandarin fish is a famous traditional dish of the Han people in the Huizhou area of Anhui Province. It is one of the representatives of Huizhou cuisine and is popular in six counties of Huizhou. Mandarin fish is as famous as the Yellow River carp, the Songhua River four-gill bass, and the Xingkai Lake white fish. It is also known as the four famous freshwater fish in my country. Its meat has many thorns and few thorns. It is white and tender, garlic-shaped, solid and delicious. It is a top-quality edible fish among freshwater fish. Li Shizhen, a medical scientist in the Ming Dynasty, called mandarin fish capybara, which means that it tastes as delicious as puffer fish. Others compare it to dragon meat in the sky, which shows 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 nutrients. The meat is tender and easy to digest. For children, the elderly and people with weak spleen and stomach digestive functions, eating mandarin fish can not only replenish the body's deficiency, but also do not have to worry about digestion difficulties; 2. Eating mandarin fish has the effect of tuberculosis, which means it is beneficial to the recovery of tuberculosis patients; 3. Mandarin fish meat is not high in calories and is rich in antioxidants. It is an excellent choice for women who are greedy for delicious food and want to beautify but are afraid of obesity. Applicable people: Suitable for people with weak constitution, weight loss due to fatigue, weak spleen and stomach, poor diet, and malnutrition. It is especially suitable for the young and old, women, and those with weak spleen and stomach. Patients with asthma and hemoptysis should not eat it. People with excessive cold and dampness should not eat it.
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