Fried hairtail
Introduction:
Hairtail can nourish the five internal organs, dispel wind and kill insects. It is especially suitable for those with weak spleen and stomach, indigestion and dry skin. It can be used as adjuvant therapy for persistent hepatitis and chronic hepatitis. Eating hairtail often can also moisten the skin and keep the skin moist and elastic. Hairtail can't be fried with beef or mutton oil
Production steps:
Step 1: wash hairtail and cut into sections.
Step 2: marinate with pepper salt, cooking wine and vinegar for 10 minutes.
Step 3: dip starch on both sides of the salted fish.
Step 4: heat the oil in the pan and add hairtail.
Step 5: fry over medium low heat until golden and turn over.
Step 6: fry the other side until golden and cooked.
Materials required:
Hairtail: moderate
Onion and ginger: right amount
Starch: right amount
Zanthoxylum bungeanum: right amount
Cooking wine: moderate
Salt: right amount
Edible oil: right amount
Vinegar: right amount
Note: it is recommended not to remove the scales on hairtail. The "silver fat" on hairtail is not scales, but non fishy fat. It is not only nutritious, but also makes the fish taste more delicious. Hairtail contains high quality protein and is easy to digest and absorb.
Production difficulty: simple
Technology: decocting
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Xiang Jian Dai Yu
Fried hairtail
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