How to distinguish different kinds of fish, which is the most beneficial to health? Thank you for your questions.

Steamed food retains the most nutrients in the food. 1 "The weight of fish should be controlled at about 600g. Fish of this size looks beautiful in a fish dish, and the raw and cooked temperature is easy to grasp; 2. After cleaning the fish, apply lard evenly on both sides of the fish (clear oil is enough), and then dip in a little white wine (you can also try dipping in some foreign wine, which may create a new taste); 3) Mix about 50g of meat stuffing with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms, and put them into the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller; 4. Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender shreds, and shred the middle piece of onion (the unclear part is the same length as the shredded ginger) and spread it on a fish plate (for the sake of beauty and appetite). After putting the fish in the plate, sprinkle some shredded onion and shredded ginger on the fish; 5 "After the water in the steamer is boiled, put the fish in the steamer (don't steam the fish with cold water, you will break the steamer. The secret of many steamed vegetables is to boil water and steam it in a pot. 6 "steam for 5 minutes and turn off the fire (the temperature is top secret); 7) After turning off the fire, don't open the lid, the fish won't come out of the pot. Use the residual temperature in the pot to "steam" for 8 minutes, then immediately take out the pot, then pour the prepared seasonings (soy sauce, vinegar and clear oil) on the fish (salt and monosodium glutamate are not allowed, it should be light and tender), and then put a few parsley on the table at will to eat; Attention ~! ! ! If it is a slightly larger fish such as steamed lotus seed fish or grass carp (the weight is controlled at about 1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming"; When steaming a slightly larger fish, you can put two chopsticks under the fish and let the fish cook quickly while it is hot. After cooking, quietly take back the chopsticks in the kitchen, so as not to let the diners find your tricks. You can also put the prepared juice (soy sauce, vinegar and oil) to be poured on the fish in a small bowl, steam it with the fish in the pot, and then pour this seasoning on the fish after the fish is out of the pot. Compared with the original juice, this kind of pouring juice has less astringency, and the taste of fish is warmer and softer, which is suitable for the taste of the elderly and people who like light. How to eat four kinds of fish: 1. Carp: stewed with ginger and glutinous rice to warm the stomach; 2. Misgurnus anguillicaudatus: cooked with Beiqi and Hu Aishan can cure hyperhidrosis; 3. Monopterus albus: Chinese yam, medlar and ginger can be added for blood deficiency; 4. Bighead carp: make soup with peanuts and papaya, which has the effect of lactation. Fish is good food for the weak. Fish is a good food for some people who are weak. It not only tastes delicious, but also has high nutritional value. Different fish have different effects, which is very particular in the theory of traditional Chinese medicine. Specifically, it can be roughly divided into two categories: first, warm-blooded species, such as carp, eel, loach, pond lice and so on. Because these fish are hot, they have the effect of enriching blood and invigorating qi. But people with fever and skin diseases should try to eat less, especially cancer patients, or try not to eat. First, flat fish such as bighead carp, mandarin fish, white crucian carp, African crucian carp and shad can be eaten by people in cold and hot systems. The difference between these two kinds of fish is that the general warm-tonic fish has no scales and is generally dark in color, such as carp, which is warm-tonic even though it has scales but is dark in color. Eating healthy crucian carp: sweet and warm, it has the effects of diuresis and detumescence, invigorating qi and spleen, dredging veins and promoting lactation, and clearing away heat and toxic materials. Indications: edema, ascites, postpartum hypogalactia, gastroptosis, proctoptosis and other diseases. Hairtail: It can tonify the five internal organs, dispel wind and kill insects, especially suitable for people with spleen and stomach weakness, indigestion and dry skin. Regular consumption of hairtail can moisturize the skin, keep the skin moist and elastic, and can also be used as an adjuvant treatment for persistent hepatitis and chronic hepatitis. Black herring: It has the effects of invigorating qi, nourishing stomach, eliminating dampness and promoting diuresis, expelling wind and relieving vexation, and can be used to treat asthenia due to qi deficiency, stomach cold pain, beriberi, dampness arthralgia, malaria and headache. Trace elements such as zinc, selenium and iron contained in herring also have anti-cancer effects. Snakehead: It has the effects of removing blood stasis and promoting tissue regeneration, clearing away heat and expelling wind, invigorating spleen and promoting diuresis, nourishing liver and kidney, and treating edema, beriberi and scabies. It is especially beneficial for women and patients with blood deficiency and irregular menstruation to recover after operation. Carp: Sweet in taste and warm in nature, it has the effects of diuresis, detumescence, invigorating qi, invigorating spleen, dredging pulse and promoting lactation, and is mainly used for edema, galactorrhea and short fetal breath. Anchovy: Sweet in taste, warm in nature, and has the effects of calming the liver and expelling wind, activating collaterals and relieving pain, and stopping malaria. The ancients thought that grass carp was thick and loose, which cured fatigue and headache caused by wind deficiency. Misgurnus anguillicaudatus: Also known as Misgurnus anguillicaudatus, it tastes sweet and flat, and has the effects of warming the middle warmer, benefiting qi, clearing urine, detoxifying and astringing hemorrhoids. Misgurnus anguillicaudatus has tender meat and high nutritional value, and its slippery saliva has antibacterial and anti-inflammatory effects. Misgurnus anguillicaudatus can treat damp-heat jaundice, dysuria and night sweats after illness. Turtle: Also known as Turtle and Yuan Fish, it tastes sweet and flat, and can be used as medicine all over the body. In addition to soft-shelled turtle, turtle shell can nourish yin and subdue yang, dissipate stagnation and eliminate symptoms; Nail glue also has the functions of enriching blood, clearing away heat and removing blood stasis; Turtle blood can nourish yin and clear heat, which is suitable for pulmonary tuberculosis patients; Burning ashes in glans penis can treat various diseases in children, such as leucorrhea and anal flow.