Introduction: It's cold, eat more of this fish, the meat is more thorny and less nutritious, hot and hot to stew a pot, too fragrant!
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After entering the autumn, the weather is getting cooler and colder, as the saying goes, "this year's autumn and winter to make up for a supplement, the next year has a good body", so many friends like to nourish the body at this time, so what is good for the autumn and winter to nourish and eat? Because the autumn and winter climate is cold and dry, we should try to eat less spicy and stimulating foods and eat more nourishing foods, like fish.
In autumn and winter, the meat of fish is tender and fat, the taste is very delicious, the protein content in fish meat is rich, and it belongs to high-quality protein, which is easy to be absorbed by the human body and is a good ingredient for supplementation. Among them, because of the high cost of breeding, and the survival rate is not high, so there is little artificial breeding, therefore, the marine fishing of mackerel has higher nutritional value and more delicious taste, which is the first choice for eating fish in autumn and winter.
Mackerel has few spines, delicate and tender flesh, rich in protein, vitamin A and potassium, phosphorus, selenium and other minerals, has the effect of replenishing qi and calming cough, and is very beneficial to the body when eaten regularly. Eating mackerel in autumn and winter, I prefer to stew it, hot and hot to stew a pot, the whole family eats warm and warm, especially enjoyable! Below I will share a delicious recipe for mackerel stew cabbage, the soup is delicious and delicious, so fragrant!
1. First deal with the mackerel, remove the gills and fish offal, including the black film close to the fish in the belly of the fish, which is also cleaned, they are the main source of fishy smell. Then cut into slices about 2 cm thick, put them in a large bowl, add an appropriate amount of salt, peppercorns, soy sauce, oyster sauce and cooking wine, stir well and marinate for half an hour to make it fully flavored.
When cutting fish, you can freeze the fish first and then cut it, so as to avoid chopping the fish meat, otherwise, a lot of fish residue will fall when cutting, which is wasteful and unsightly.
2. Take a few cabbage leaves and wash them and cut them into fine pieces; cut a handful of coriander into sections and set aside; a handful of garlic is chopped into minced garlic, and a piece of ginger is chopped into minced ginger for later.
3. Add oil from the pot, when the oil temperature is 50% hot, put in the marinated mackerel segment, fry until one side is set and then turn over to continue frying, fry until both sides are golden brown, push the fish segment to the side of the pot, then add minced garlic and ginger and stir-fry, stir-fry and then add cabbage to continue stir-frying, then add the appropriate amount of salt, fry until the cabbage becomes soft, pour in the remaining sauce of the marinade, then pour in the appropriate amount of water, water and ingredients can be leveled, cover the pot and bring to a boil, turn to medium-low heat and continue to simmer for about 20 minutes.
4. When the time comes, we will collect the juice on high heat, sprinkle the coriander segments, you can turn off the heat out of the pot, fragrant, smell are hungry!
Now is the harvest season of Chinese cabbage, fresh and crispy Chinese cabbage is made with mackerel, umami and aroma blend with each other, it is particularly enjoyable to eat, it is really too much rice! Hot and hot to serve on the table, replenish the breath and warm the stomach, eat warm heart, really comfortable!
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This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~