Hairfish in tomato sauce

The fat content of hairtail is higher than that of ordinary fish, and most of them are unsaturated fatty acids. The carbon chain of this fatty acid is long and has the effect of lowering cholesterol. The scales and silver-white oil layers of hairtail also contain an anti-cancer ingredient 6-Thioguanine, which is beneficial for the auxiliary treatment of leukemia, gastric cancer, lymphoma, etc.; 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.

The fried hairtail that is crispy on the outside and tender on the inside is wrapped in sour and sweet tomato juice, which is a very pleasing taste

Recipe Recommendations

hairtail appropriate amount
ketchup appropriate amount
ginger appropriate amount
cooking wine appropriate amount
refined salt delete
garlic appropriate amount
white vinegar delete
water starch appropriate amount

sweet and sour
burn
three-quarters of an hour
ordinary

Steps for Hairfish in tomato sauce

Wash the hairtail, cut it into sections, marinate with cooking wine, salt, and onion and ginger for 30 minutes.

Drain the fish and dip it with a layer of dry starch.

Heat the oil in the pan, put the hairtail into the pan and fry until golden brown on both sides.

After the oil in the pan is heated, add the ginger and garlic slices and stir-fry until fragrant.

Add the ketchup and stir fry slightly, add a little boiling water.

Add the fried hairtail segments, bring the ketchup juice to a boil over high heat, thicken with starch, and remove from the pan.