To eat fish in winter, it is recommended that you eat less grass carp and silver carp, and eat more 4 kinds, which are fatty and not greasy and not expensive

To eat fish in winter, it is recommended that you eat less grass carp and silver carp, and eat more 4 kinds, which are fatty and not greasy and not expensive

Winter is a good season to eat fish. Fish is rich in protein, calcium, vitamins and other nutrients, which can nourish the body and enhance immunity. In addition, in order to survive the winter, the fish accumulate a lot of fat and are very fat.

Winter is also a time when fish are abundant and cheap. Eat fish to be particular, to eat less grass carp and silver carp, these two kinds of fish are large, spiny, and fat, the taste is more greasy, and easy to firewood. Today I recommend 4 kinds of fish, fatty but not greasy, nutritious and delicious, not expensive, suitable for winter.

1. Crucian carp - fried egg tofu crucian carp soup

Prepare crucian carp, eggs, tofu, chives, ginger, salt, cooking oil, white pepper.

1. Clean the crucian carp, make a flower knife on the surface, smear it with salt and cooking wine, stuff the green onion and ginger slices in the fish belly, and marinate for 20 minutes. Wash the tofu and cut it into pieces, heat oil in a pot, beat in 2 eggs, fry them into poached eggs over low heat, and set aside.

2. Heat the bottom oil in the pot, dry the marinated crucian carp, fry it in the pan until the color is golden on both sides, add green onions and ginger slices and stir-fry until fragrant, use a shovel to break the crucian carp, pour in an appropriate amount of boiling water and boil, and cook on high heat for 20 minutes until the fish soup becomes thick and white.

3. Remove the fish bones, fish bones and other residues, and then filter the fish soup, so that you can drink it boldly with confidence, and you are not afraid of getting stuck in the fish bones. Add tofu cubes, fried eggs, add an appropriate amount of salt and white pepper, continue to cook for 10 minutes, sprinkle with chopped green onions, and remove from the pot.

2. Sea bass - sauerkraut fish

Prepare sea bass, sauerkraut, garlic cloves, ginger, green onions, chili peppers, Sichuan peppercorns, cooking wine, light soy sauce, pepper, salt, and cooking oil.

1. Clean the sea bass, cut off the fish meat on both sides diagonally with a knife along the big bone in the middle from the direction of the fish tail, then slice it into fish fillets, put the fish fillets into clean water and rinse them clean, and squeeze out the water after the water becomes clear.

2. Add cooking wine, light soy sauce, salt, pepper, starch and cooking oil to the fish fillet, mix evenly with your hands and marinate for 20 minutes. Wash the sauerkraut and cut it into small pieces. Heat oil, add fish heads and bones, and fry over low heat until golden brown.

3. Add green onions, ginger and garlic and stir-fry until fragrant, pour in an appropriate amount of boiling water, cook on high heat for 10 minutes until the fish soup is thick and white, remove the fish head and fish bones and put them in a large bowl. Add an appropriate amount of salt, light soy sauce and pepper to the fish soup to taste, put the marinated fish fillets in the pot, cook until it changes color, turn off the heat, pour it into a large bowl with the soup, put peppercorns, dried chilies, chopped green onions, minced garlic, and pour a spoonful of hot oil to bring out the fragrance.

3. Hairtail - braised hairtail

Prepare hairtail, light soy sauce, dark soy sauce, sugar, aged vinegar, star anise, cooking wine, salt, green onions, and ginger.

1. Remove the fins, internal organs, chop off the head and tail of the fish, cut it into long sections and wash it, add salt, cooking wine, green onions, ginger slices and grasp well, marinate for 20 minutes for later use, and then wipe off the surface moisture.

2. Heat the oil, put in the hairtail section, fry over low heat until the bottom is golden brown, turn over and continue to fry until golden brown, and set aside. Heat the bottom oil in the pot, add the green onion and ginger and star anise and stir-fry until fragrant, add the fried hairtail and stir-fry evenly.

3. Add cooking wine, light soy sauce, dark soy sauce, sugar, aged vinegar, pour in an appropriate amount of boiling water to cover the hairtail, and simmer for 20 minutes. After 10 minutes, turn the hairtail over and continue to stew, turn to high heat to reduce the juice after stewing, and the soup can be taken out of the pot after it is thick.

Fourth, bream - chopped pepper bream

Prepare bream, chopped pepper, garlic cloves, chives, cooking wine, salt, sugar, light soy sauce and cooking oil.

1. Clean the bream, make a flower knife on both sides, smear with salt and cooking wine and marinate for 15 minutes, add some chopped peppers, and steam in a pot with boiling water for 10 minutes. Garlic cloves minced, millet pepper cut rings, chives cut green onions, bream steamed after pouring out the juice on the plate, sprinkle with minced onion garlic, millet pepper, pour hot oil on it, eat the meat is delicate, spicy and delicious, with a bowl of rice, properly delicious.

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