Braised hairtail fish

Overview

The fat content of hairtail is higher than that of ordinary fish, and most of it is unsaturated fatty acid. This fatty acid has a long carbon chain and has the effect of lowering cholesterol. The scales and silvery white oil layer of hairtail also contain an anti-cancer component, 6-thioguanine, which is beneficial in the auxiliary treatment of leukemia, gastric cancer, lymphoma, etc. Hairtail is rich in magnesium, which has a good protective effect on the cardiovascular system and is helpful in preventing cardiovascular diseases such as hypertension and myocardial infarction. Eating hairtail regularly also has the effects of nourishing the liver and blood, rejuvenating the skin, nourishing the hair and strengthening the body. Traditional Chinese medicine believes that it can harmonize the appetite, warm the stomach and replenish deficiency, as well as moisturize the skin and beautify the skin. However, people suffering from sores and scabies should eat less. They should avoid using butter and mutton oil for frying, and they should not eat them with licorice and schizonepeta. Our family generally has two ways of eating it. My father likes steamed hairtail, so I also like steamed hairtail fish, but my in-laws like braised hairtail, so now I mostly cook braised hairtail fish.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• cooking wine
• corn starch
• edible oil
• hairtail
• light soy sauce
• old soy sauce
• sugar
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 Wash the hairtail and remove all the black membrane and congestion in the belly of the fish. Drain the water and marinate it with a little salt and 1 tablespoon of cooking wine for 15 minutes. After marinating, sprinkle a spoonful of starch so that the surface of each piece of hairtail can be coated with cornstarch (one of the secrets of frying fish without breaking the skin).

   

2. 2 Heat the oil in a non-stick frying pan (the second secret of frying fish without breaking the skin), sauté the onion and ginger until fragrant, put the hairtail fish into the frying pan, fry for about 1 minute on each side, flip over and fry for another 1 minute.

   

3. 3 Fry until it looks like this.

   

4. 4 Add all the seasonings, add a bowl of water, bring to a boil over high heat, and continuously ladle the soup onto the surface of the hairtail fish.

   

5. 5 Reduce the juice over high heat, remove from the pan and serve on a plate, garnish with chopped green onion.