Salted hairtail

Salted hairtail

Introduction:

"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 lipid layer also contain an anticancer component 6-thioguanine, which is beneficial to the adjuvant treatment of leukaemia, gastric cancer, lymphoma, etc. 3. Regular consumption of hairtail has the function of Tonifying the five zang organs 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: wash hairtail and cut into sections.

Step 2: marinate hairtail with salt and pepper.

Step 3: apply starch.

Step 4: deep fry in a pan over high heat until crisp.

Step 5: saute onion, garlic, ginger and pepper in a pot.

Step 6: Sprinkle with pepper and stir well.

Step 7: put it on the table.

Materials required:

Hairtail: 200g

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Starch: right amount

Vegetable oil: right amount

Scallion: right amount

Ginger slices: right amount

Garlic slices: appropriate amount

Dry pepper: right amount

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: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh