Fried hairtail

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