Deep-Fried Hairtail

Deep-Fried Hairtail

Introduction:

"Hairtail has higher fat content than other fish, and it is mostly unsaturated fatty acid, which has a long carbon chain and can reduce cholesterol; hairtail's scales and silvery white oil layer also contains an anticancer ingredient 6-thioguanine, which is beneficial to the adjuvant treatment of leukaemia, gastric cancer, lymph tumor, etc.; regular consumption of hairtail has the effect of Tonifying the five zang organs; hairtail has the effect of nourishing the five zang organs Fish 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. Often eat hairtail, liver and blood, skin, hair and body-building effect. Hairtail is warm, sweet and salty in nature and belongs to liver and spleen meridians. It has the functions of Tonifying the spleen, replenishing qi, warming the stomach, nourishing the liver, moistening the skin, tonifying Qi, nourishing blood and building up the body. "

Production steps:

Step 1: today I bought the hairtail section directly. Although it's smaller, it still tastes good. Wash and scrape off phosphorus, submerge with salt and cooking wine for 15 minutes

Step 2: add soy sauce and submerge for 5 minutes

Step 3: control the excess juice of the submerged hairtail, stick proper amount of dry starch, and shake off the excess starch

Step 4: fry over low heat until golden on both sides

Step 5: finished product drawing

Materials required:

Hairtail: 500g

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

Starch: right amount

Note: the fish is tender. When frying, you should wait for the golden side to fry, and then turn over the other side to fry, otherwise it is easy to fry. There is also a small fire oh, or fried paste.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: Original