Red-fried fish

1

It's like a graph. It's a piece of fish. It's bought with the help of the shop. It's got to cut the back fins and the chest fins, remove the internal organs, wash them with rice, and wash them out.

2

Hot in the hot pot, twice as much oil as the usual onions.

3

Bringing fish to the pot, frying one side, two minutes later, three small spoons of wine along the pot, three small spoons of wine, one small spoon of water, one bowl of hot water, just enough to flatten the fish with shovels, push the fish gently, don't stick to the pan. Cover the pan, burn the fire, and make the fire go on for five minutes.

4

See a little spoon of salt when the soup is thick, half a spoon of sugar, softly push the fish, flatten the ingredients, pepper chips into the pot, make a pot, burn the fire for three minutes.

5

A big fire with soup, a small, thin spoon, a little bit of fish, onions.

6

A nice whole plate of red-burned fish is ready. Taste one, tongue-to-mouth taste buds are all mobilized. Original taste!

1. Save the rice washing water to wash hairtail fish; it can remove some of the fishy odor and make it cleaner. When washing, be sure to clean out everything inside the belly, remove the black membrane, and clean the black residue before the fishbone to reveal the natural color of the meat. See the ingredient photo for a piece that has been deliberately flipped open. The white scales must not be washed off, as I will explain later. 2. I prefer ingredients with their natural flavors, so I never add seasonings that aren't necessary, as they would destroy the original taste. However, when cooking hairtail, scallions, ginger, and cooking wine are essential. A small amount of white sugar is used to bring out the fresh flavor. 3. Previously, when braising hairtail, I fried it on both sides, but flipping it easily caused it to break apart, leaving no whole pieces to eat. Later, I decided to fry only one side, then add seasonings and water. I stir it the first time after adding water to check that it doesn't stick to the pan, and then I leave it alone. I only stir again to mix the seasonings when adding salt and reducing the sauce. This way, the fish pieces won't break apart. You don't need to pre-treat the hairtail, such as dusting it with starch or coating it with egg on both sides. Additionally, it simmers on low heat for five minutes and is reduced on high heat for three minutes, so there's no need to marinate the fish beforehand; the flavor will still penetrate. This makes it much more convenient and ensures success in one go. 4. When stir-frying the scallions and ginger in the wok, do it quickly and add the fish immediately. Since I was taking photos today, some of the white parts of the scallions burned, which affected the visual appeal. 5. The ratio of light soy sauce to dark soy sauce is 3:1. This prevents the fish from becoming too dark and makes the flavor more fresh. Use less salt later, as soy sauce contains salt. 6. If you like spicy food, you can add three or five dried chili peppers when stir-frying the wok. I have chronic pharyngitis, so I definitely don't eat spicy food, so I don't add any when eating alone. 7. Hairtail on Baidu: Hairtail has certain medicinal value. Records in ancient and modern Chinese medicine and aquatic medicinal books indicate that hairtail has functions of nourishing the liver, dispelling wind, and stopping bleeding, and is effective in treating conditions such as bleeding, sores, and abscesses. Hairtail scales are a raw material for producing antipyretic tablets and anti-tumor drugs. The scales contain various unsaturated fatty acids, which have a significant effect in lowering cholesterol. It is suitable for consumption by those suffering from long-term frailty, blood deficiency and dizziness, shortness of breath and weakness, poor appetite and emaciation, or malnutrition. Traditional Chinese Medicine (TCM) believes it can harmonize the stomach and stimulate appetite, warm the stomach and replenish deficiency, and also has the effect of moisturizing the skin and beautifying. However, people with sores or scabies should eat it in moderation. Effective ingredients: In 100 grams of hairtail meat, there is 19 grams of protein and 7.4 grams of fat; other nutritional components are not particularly distinctive. Hairtail scales also contain various unsaturated fatty acids, fibrous substances (in hard proteins), 6-thioguanine, and other effective ingredients. Health benefits: Hairtail meat contains various nutrients, and hairtail scales can lower cholesterol, prevent arteriosclerosis, prevent coronary heart disease, and have anti-cancer effects, among others.