Fried hairtail(yue cai xiang jian dai yu )

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 oil can nourish the liver and stop bleeding. It is mainly used in the treatment of hepatitis, sores, carbuncle, etc. Hairtail can also be used as medicine. Eat hairtail, weak spleen and stomach, dyspepsia is very beneficial. At the same time, hairtail contains vitamin A, which is an important anti-cancer substance in human body and an effective drug for the treatment of cancer and acute leukemia. Hairtail is a kind of high-fat fish. Its fat is mostly non drinkable and fatty acids. It also contains high protein. It is rich in calcium, phosphorus and a variety of vitamins, which can provide rich nutrients for the brain. Hairtail is especially rich in egg fat, which can improve intelligence and memory. 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. The hairtail I made is salted in advance. It's very salty and fresh. It's not fishy at all

Production steps:

Step 1: wash hairtail and put it in a basin.

Step 2: heat the oil in the pan, pour it into hairtail and fry it slowly.

Step 3: fry until both sides are golden.

Step 4: pour some water and simmer for 5 minutes.

Step 5: pour some soy sauce before boiling.

Materials required:

Hairtail: 1

Soy sauce: moderate

Water: moderate

Oil: right amount

Note: 1, hairtail belly of the black line is the bile line, cleaning must be clean, or fried cooked, eat the bile line next to the fish will be bitter. 2. Don't turn the fish in a hurry after it is put into the pot. When it is fried until golden, the fish will not spread. 3. If you like, you can also put ginger, onion and other ingredients. My fried fish are pickled in advance. After frying, I eat it with porridge in the morning, so I don't put any ingredients. I only put the raw extract flavor.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Yue Cai Xiang Jian Dai Yu