Dry roasted hairtail
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. Frozen hairtail has a strong fishy smell. If a small amount of chopped pepper is added to dry roast, this problem can be solved well.
Recipe Recommendations
- hairtail a
- pepper appropriate amount
- salt appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- water starch appropriate amount
- huadiao wine appropriate amount
- sugar appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for Dry roasted hairtail
1
Wash the hairtail and marinate with salt, ginger, onion, cooking wine, and pepper for more than half an hour.
2
Wrap the marinated hairtail with dry flour.
3
Heat the pan to cool the oil and add it to the pan and fry until both sides are yellow and crispy.
4
Fry well and serve for later use.
5
Start another pot, add spring onions, ginger, star anise, and pepper and saute until fragrant.
6
Add chopped peppers and stir-fry until fragrant.
7
Add fish, water, pepper, soy sauce, flower carving wine, and a small amount of sugar and simmer over high heat without covering the lid, so that the fishy smell will escape.
8
When the soup is getting thinner, add water and starch to collect the juice.
9
Remove the pan and sprinkle a small amount of chopped green onion to add color.