Fried hairtail(xiang jian dai yu )

Fried hairtail

Introduction:

"Hairtail's scales and silvery white lipid layer contain an anticancer component. Its fat content is higher than that of ordinary fish, and most of them are unsaturated fatty acids, which can reduce cholesterol. It is rich in magnesium, has a good protective effect on the cardiovascular system, is conducive to the prevention of hypertension, myocardial infarction and other cardiovascular diseases. Often eat hairtail, liver and blood, skin and hair. How can we not love hairtail, which is full of treasure? Today, let's eat it as usual - fried hairtail

Production steps:

Step 1: thaw hairtail in advance.

Step 2: remove the internal organs, cut off the head and tail, wash.

Step 3: cut hairtail into long sections of suitable size, sprinkle with salt and marinate for a while.

Step 4: pour the right amount of flour into the small plate.

Step 5: coat the pickled hairtail with flour.

Step 6: pour proper amount of oil into the pot, add hairtail section when it is 60% hot, and fry over medium heat.

Step 7: turn the bottom over when coloring, and continue to fry the other side. Fry both sides of the fish until golden brown.

Step 8: fried hairtail while hot to eat, taste crisp, delicious, is a good wine dishes Oh ~!

Materials required:

Hairtail: 700g

Flour: right amount

Salt: right amount

Peanut oil: right amount

Note: warm tips: hairtail smell heavier, can not accept the parents can choose sweet and sour or braised, but fishy also means fresh ha!

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Jian Dai Yu