Braised kelp fish
Overview
Partly because he was born in a seaside city, the baby has liked to eat fish since he was a child. Because the meat of hairtail is tender, fat and delicious, with only one big bone in the middle and no other fine spines, (which makes it very convenient for children to eat) and there are many ways to prepare it, it is a marine fish that people prefer to eat. The nutritional value of hairtail fish is also very high. It is rich in magnesium and has a good protective effect on the cardiovascular system. It is beneficial to the prevention of high blood pressure, physical weakness after illness and traumatic bleeding. Traditional Chinese medicine believes that it has the effects of appetizing, warming the stomach and replenishing deficiency, as well as moisturizing the skin and beautifying the skin.
Tags
Ingredients
Steps
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Clean the kelp fish segments (there are no fish scales, just wash them with water)
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Cut some shredded ginger, sprinkle a little salt on the fish, and marinate it to remove the fishy smell from the ginger (a few drops of vinegar or cooking wine will do)
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Chop green onion, coriander, ginger and set aside, then add a little flour (starch is also acceptable)
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After marinating the hairtail fish for ten minutes, coat it in flour to prevent the fish from breaking into pieces when frying
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Put a little oil in the pot, don't turn it over when it's just fried, wait for the fish to turn yellow before turning it over to the other side.
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Fry the fish on both sides until golden brown, add soy sauce (to add flavor), vinegar (to remove fishy smell), sugar (to enhance freshness) and a little water, and reduce the juice over high heat.
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Okay, take it out and sprinkle with coriander! (Another bowl of rice is ready to eat)
