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[What is the practice of scissors fish]_how to do_how to do

[What is the practice of scissors fish]_how to do_how to do

Scissors are very gentle and easy to raise. They can also be mixed with many micrometers, but it is best not to mix with large fish. The length of the scissors is generally only 10 cm.Between fifteen centimeters, regular consumption can improve the body’s immunity and regulate blood pressure, which is very beneficial to the development of the body. What are the practices of scissors fish?

First, what is the practice of scissors fish?

  The whole body is silver-white, almost transparent, and has black and white stripes on the tail fin, hence the name.

Biological characteristics The body is strong and easy to transplant.

Mild temperament, can be mixed with the same type of the same type of fish.

Body length 10-20cm, tail-forked, translucent, silver-gray, black spots on the upper and lower leaves of the caudal fin.

Scissorfish is not critical for water quality, suitable for water temperature 20?
25 degree.

The temperament is particularly mild, swimming and lively, easy to raise, and can be polycultured, but avoid polyculture with large or irritable fish.

Second, the nutritional value of the scissorfish: the protein is incorporated to maintain the potassium and sodium balance; eliminate edema.

Improve immunity, lower blood pressure and buffer anemia, which is conducive to growth and development.

Adjust osmotic pressure and maintain acid-base balance.

Maintain normal blood pressure.

Enhances neuromuscular excitability. Copper is implanted. Copper is an indispensable micronutrient for human health. It is important for the development and function of blood, central nervous and immune systems, hair, skin and skeletal tissues as well as brain and liver, heart and other internal organsinfluences.
What is the practice of scissors fish?

Scissor fish cut into sections, rinse with water and set aside.

Add edible oil, star anise and ginger slices to the pan. The fried fish will taste very delicious.

When the oil is hot to 90%, add the scissorfish. Be sure to use a large fire, so that the scissorfish cannot stick to the pan. Turn both sides back and forth until the sides are golden. Pour the excess cooking oil away.Flip and add the right amount, shallot, ginger, and garlic.

Pour in water and stew. At this time, you can add the right amount, soy sauce, vinegar, MSG, most of the refined salt.

Let it simmer for about 10 minutes and it will come out of the pan. We can sprinkle some cilantro on it.