Hairfish in tomato sauce

By CrystalWiza

Hairfish in tomato sauce
1. The fat content of hairtail is higher than that of ordinary fish, and most of them are unsaturated fatty acids. This fatty acid has a long carbon chain and has the effect of lowering cholesterol

2. The scales and silver-white oil layers of the hairtail also contain an anti-cancer ingredient, 6-thioguanine, which is beneficial for the adjuvant treatment of leukemia, gastric cancer, lymphoma, etc.

3. Eating hairtail regularly has the effect of replenishing the five internal organs

4. Hairfish 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.

Recipe Recommendations

  • hairtail appropriate amount
  • salt appropriate amount
  • cooking wine appropriate amount
  • pepper appropriate amount
  • starch appropriate amount
  • ketchup appropriate amount
  • white sugar appropriate amount
  • white vinegar appropriate amount
  • oil appropriate amount

Steps for Hairfish in tomato sauce

  • Make step 0
    1
    Prepared materials.
  • Make step 1
    2
    Add salt, cooking wine, pepper, and ginger slices and marinate for 15 minutes.
  • Make step 2
    3
    Spread the flour evenly.
  • Make step 3
    4
    Pour appropriate amount of oil into the pan, add the hairtail and fry until golden brown on both sides.
  • Make step 4
    5
    Put a little oil in the pan, saute the garlic slices and ginger slices until fragrant, pour in ketchup, white vinegar, and add appropriate amount of sugar.
  • Make step 5
    6
    Add appropriate amount of water.
  • Make step 6
    7
    Pour in appropriate amount of water starch.
  • Make step 7
    8
    Pour in the fried hairtail and stir it a few times in the pan.

    • Hairfish in tomato sauce Make Tips

    1. The oil temperature of fried fish should be controlled well. The oil temperature should be high enough at the beginning. When a certain oil temperature is reached during the frying process, the fire should be turned lower. The frying time should not be too long to prevent it from being too dry; 2. The ketchup sauce is cooked, after turning off the heat, pour the hairtail in and mix well, without adding heat to stir-fry, otherwise the skin of the hairtail will soften, which will affect the taste.

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