Braised hairtail with chili sauce(zhi ma la jiang shao dai yu )

Braised hairtail with chili sauce

Introduction:

Hairtail (hairtail) 1. The fat content of hairtail is higher than that of common fish, and most of them are unsaturated fatty acids. The carbon chain of these fatty acids is longer, which has the effect of lowering cholesterol. 2. Hairtail's scales and silvery white lipid layer also contain an anticancer ingredient 6-thioguanine, which is beneficial for adjuvant treatment of leukemia, gastric cancer, lymph tumor, etc Hairtail is rich in magnesium, which has a good protective effect on cardiovascular system, and is conducive to the prevention of hypertension, myocardial infarction and other cardiovascular diseases. Eating hairtail often can also nourish the liver and blood, nourish the skin, nourish the hair and keep fit. "

Production steps:

Step 1: remove impurities in the middle of hairtail, wash, marinate with cooking wine and salt for 20 minutes

Step 2: wash away the salt, dry and fry in the pan

Step 3: fry both sides thoroughly

Step 4: add wine, ginger, garlic, water, sugar, sesame sauce, boil over high heat until the juice is thick

Step 5: add salt, scallion and stir well

Materials required:

Hairtail middle: 500g

Scallion: right amount

Garlic: right amount

Ginger: right amount

Chili sauce: right amount

Oil: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Caution: hairtail is a kind of animal hair. It should not be eaten by people with scabies, eczema and other skin diseases or skin allergies; it should not be eaten by people with cancer and lupus erythematosus; it should not be eaten by people with carbuncle and furuncle, lymphatic tuberculosis and bronchial asthma. Food phase Ke hairtail, avoid fried with butter, mutton oil; not with licorice, Schizonepeta tenuifolia with food.

Production difficulty: ordinary

Process: firing

Length: 20 minutes

Taste: slightly spicy

Chinese PinYin : Zhi Ma La Jiang Shao Dai Yu