Deep-Fried Hairtail

Deep-Fried Hairtail

Introduction:

"Hairtail nutrition: 1. Hairtail's fat content is higher than that of ordinary fish, and most of them are unsaturated fatty acids, which have a long carbon chain and can reduce cholesterol. 2. Hairtail's scales and silvery white oil layer also contain an anticancer component 6-thioguanine, which is beneficial for adjuvant treatment of leukemia, gastric cancer, lymph tumor, etc. 3, 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. Often eat hairtail and nourishing liver and blood, skin nourishing hair fitness effect

Production steps:

Step 1: raw materials, shredded red persimmon pepper, sliced ginger and garlic

Step 2: remove the viscera of hairtail, remove the black membrane in the inner layer, and wash the black and red things next to the bone, wash the silver scales on the surface, remove the head and tail, and cut off the fin of hairtail. Then cut it into sections of appropriate size. In order to taste better, cut each section twice

Step 3: put some ginger slices and garlic petals into hairtail, add cooking wine, soy sauce, white vinegar and salt to marinate for one hour.

Step 4: pour out the pickled water, pick out the ginger slices and garlic for use, and evenly coat them with flour

Step 5: heat the peanut oil in the pot, add the ginger and garlic, and fry the pepper in the fire until fragrant. When the pepper is a little black, don't stir it out

Step 6: cool the oil slightly and fry it in hairtail

Step 7: shake the pan and fry until both sides are golden. Remove the oil

Step 8: leave the base oil, put the red persimmon pepper and the rest of ginger and garlic, saute until fragrant, and add a little salt to taste

Step 9: pour the hairtail into the pan and turn it gently

Step 10: pour the hairtail into the pan and turn it gently

Materials required:

Hairtail: one

Flour: a spoonful

Red persimmon pepper: one piece

Jiang: one piece

Garlic Petals: four petals

Soy sauce: moderate

Salt: right amount

Cooking wine: moderate

Zanthoxylum bungeanum: about 10

Peanut oil: right amount

White vinegar: right amount

Note: Note 1. Fresh hairtail is silvery gray and glossy, but some hairtail is attached with a layer of yellow substance on the silvery white luster. This is because hairtail is a kind of fish with high fat. When it is not well kept, the fat on the surface of hairtail will accelerate oxidation due to a large amount of contact with air, and the oxidation product will make the surface of hairtail yellow. 2. When buying hairtail, try not to buy hairtail with yellow color. If you buy hairtail, eat it in time, otherwise the fish will rot and stink quickly. 3. Hairtail must be cleaned thoroughly. 4. The curing time should be enough. 5. Fry hairtail in a non stick pan. Shake the pan while frying.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh