Braised hairtail fish

Overview

Nutritional value 1. 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 longer carbon chain and has the effect of lowering cholesterol. 2. The scales and silvery white oil layer of hairtail also contain an anti-cancer ingredient, 6-thioguanine, which is useful in the auxiliary treatment of leukemia, gastric cancer, lymphoma, etc. 3. Regular consumption of hairtail has the effect of replenishing the five internal organs. 4. Hairtail fish 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. Edible effects: Hairtail is warm in nature, sweet and salty in taste; it returns to the liver and spleen meridians. It has the functions of nourishing the spleen, replenishing qi, warming the stomach, nourishing the liver, rejuvenating the skin, nourishing qi, nourishing blood, and strengthening body. Having said so much, in general, it’s enough to say that meat with less thorns is more fragrant and delicious

Tags

• hot dishes
• home cooking
• common dishes
• old man
• winter recipes
• banquet dishes
• lunch
• chili
• garlic
• msg
• onions
• shaoxing wine or baijiu
• sweet potato powder
• very fresh soy sauce
• white hairtail fish
• white sugar
• ginger
• green pepper

Ingredients

Steps

1. 1 Big hairtail! It is more than one meter long from head to tail

   

2. 2 Remove the head and tail, cut off the wings, remove the internal organs, wash off the black membrane, and cut into diagonal sections. Wash and dry, then wrap in sweet potato powder [there are no special starch requirements, you can use fried powder, cornstarch, etc.]

   

3. 3 Fry in 70-80% hot oil

   

4. 4 Just golden and crispy on the surface

   

5. 5 Some ingredients

   

6. 6 Add oil, sauté onions and ginger, push aside, add sugar and fry until brown. Pour a bowl of water and add some white wine, MSG and a little soy sauce [light soy sauce]

   

7. 7 After the water boils, remove the hairtail segments

   

8. 8 Cook until there is a little bit of soup left. Add the chili pepper, green pepper and garlic. Stir gently

   

9. 9 It’s almost ready when the juice is collected, and the color, flavor and aroma are all

   

10. 10 Finished product

    

11. 11 Makes you want another bowl of rice