Team Medical Mentor:
Professor Yang Zhimin, a well-known health expert, a famous traditional Chinese medicine doctor in Guangdong Province, and vice president of Guangdong Provincial Hospital of Traditional Chinese Medicine.
Casserole fish. 
Material. 1 sea bass, onion, garlic, ginger, soybean paste, light soy sauce, dark soy sauce, oyster sauce, sugar, salt, white pepper, cooking wine, peanut oil.
Method. 1.After washing the fish, cut it into two centimeter thick pieces, add 1 tablespoon of soybean paste, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, half a tablespoon of oyster sauce, 3 tablespoons of cooking wine, and add an appropriate amount of salt, sugar, white pepper, ginger slices, and marinate for half an hour.
2.Add an appropriate amount of peanut oil to the casserole to coat the bottom of the pot, and add the green onions, garlic and onion to the bottom.
3.Put the fish pieces in the casserole and pour in the marinade sauce.
4.Turn on medium-low heat and cook until steaming, then turn to low heat, the whole process is about 15 minutes, the time should be slightly adjusted according to the size of the fish, and finally sprinkle with chopped green onions.
Doctor's review. Casseroles are a popular dish in winter, and fish pieces in casseroles are one of them. Sea bass has few bones and tender meat, rich in high-quality protein and a variety of vitamins, which is a good product for replenishing qi in temperature, especially suitable for people with weak spleen and stomach. The fish is tender and stewed in a rich soup, making it perfect for sharing with your family.
*: Guangdong Provincial Hospital of Traditional Chinese Medicine.
*: Jingshi Health Home.