Fried hairtail

Fried hairtail

Introduction:

"Hairtail is warm, sweet and salty; it belongs to liver and spleen meridians. It has the functions of invigorating spleen, replenishing qi, warming stomach, nourishing liver, moistening skin, invigorating Qi, nourishing blood and building body. The general population can eat taboos: those suffering from scabies, eczema and other skin diseases or skin allergies are taboo; those suffering from cancer and lupus erythematosus are taboo; those who treat carbuncle and furuncle, lymphatic tuberculosis and bronchial asthma are also taboo. "

Production steps:

Step 1: ask the peddler to deal with the hairtail, cut it into sections and wash it at home.

Step 2: sprinkle a spoonful of salt evenly.

Step 3: sprinkle a teaspoon of flour evenly.

Step 4: each piece of fish is evenly wrapped with flour and salt (it doesn't need to be wrapped very thick. The main function of flour is to avoid the skin damage during frying).

Step 5: put oil in the pot, don't miss the fish.

Step 6: don't turn the fish after it's cooked. Wait until the bottom side is ready.

Step 7: push the fried fish to the edge of the pan, drain the oil and put it on a plate.

Materials required:

Hairtail: 1

Salt: 1 spoon

Flour: 1 tbsp

Note: hairtail scales generally contain more impurities in the sea, less nutrients, smell fishy, and are not easy to be digested by the human body. The scales cling to the surface of hairtail, so it's hard to scrape them at home, so let the vendor clean them in advance and wash them at home. Do not fry hairtail with butter or mutton oil; do not eat hairtail with licorice or Schizonepeta tenuifolia.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: Original