Braised hairtail-With the fish meat, it is tender, fat and delicious. Except for the big bone in the middle, the fish body has no fine thorns. It is very suitable for children and people who are afraid of fish bones. Hairtail belongs to a sea fish with extremely high nutritional value. It is generally used for steaming, braising or dry-frying. Frequent consumption of hairtail can soothe the appetite, warm the stomach, replenish the deficiency and moisturize the skin. It can also treat symptoms such as body weakness after illness, postpartum milk deficiency and traumatic bleeding. It has a tonic effect.
Regular consumption of hairtail has the effect of replenishing the five internal organs; hairtail is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction. Eating hairtail often also has the effect of nourishing the liver, nourishing the blood, moisturizing the skin, nourishing the hair and building body.
braised hairtail
By CaroleTorp
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- ordinary
Steps for braised hairtail
1
Wash the hairtail first and remove the internal organs.
2
Cut into 5 cm sections with a knife, add green onions, ginger, cooking wine, and salt and marinate for 10 minutes.
3
Wrap the fish in a layer of flour.
4
Put oil in the pan.
5
Add the hairtail 60% heat and fry until golden brown.
6
Serve it out for later use.
7
Cut the green onions into sections and shred the ginger.
8
Put it into the pan and stir-fry.
9
Add cooking wine and soy sauce and stir fry.
10
Add the hairtail, add appropriate amount of water, sugar, and vinegar.
11
Cook over low heat for 3 to 5 minutes.
12
Add MSG to taste.
13
Pour into a plate and enjoy.braised hairtail Make Tips
Avoid frying hairtail in butter or sheep oil; do not eat it with licorice or schizonepeta.