How to cook longthorn fish for babies?

Breastfeeding is the best way to feed a child. When the baby is about one year old, the mother can consider weaning the baby. Although this process is very annoying, it is worth suffering for the baby to grow up healthily. When adding complementary foods to your baby, you can choose some longspined fish, which are very nutritious. So, how to cook longspined fish for babies?

Longspine fish is a nutritious freshwater fish. It has the effects of eliminating edema and improving immunity. Can babies eat longspine fish?

Babies can eat longthorn fish. The longspur fish is yellow with slightly light black stripes, a flat head, a wide mouth, no scales, a slippery body, and a beard. There is a raised hard thorn on its back, which can be very painful if you are not careful. For babies, the main advantage of this fish is that it has very few bones, so there is no need to worry about the baby getting stuck by the fish bones.

The longthorn fish is a freshwater fish with tender meat suitable for babies. Moreover, the longspined fish itself has many benefits. Eating it can help babies supplement nutrition and thus help their healthy development. Some new mothers feed their babies longspine fish when they are one year old. In fact, there is no problem in eating longspine fish, but a one-year-old baby is too young, and adults must remove the bones before eating the fish. In addition, when cooking fish, mothers should also remove the fins and the poisonous black lines on the fish.

Although babies can eat long-spine fish, they should not eat too much at one time, especially when eating, they must remove the fish bones thoroughly. Or you can give your baby fish soup directly.

Braised long spines fish

Ingredients: long spines fish, ginger, red dried chili pepper, shallot, wine, oil, salt, soy sauce

1. Clean the long-spine fish, cut ginger and red dried chili into strips, and tie the green onions into a knot;

2. Heat the oil in a pan, add the longspined fish and fry until it turns yellow;

3. Shredded ginger, dried red pepper and green onion, bursting with fragrance;

4. Add appropriate amount of water, wine, soy sauce and sugar;

5. Simmer on low heat for 20 minutes. When the juice is almost dry, add appropriate amount of salt and serve.