1. nutrients, the so-called silver scales on the surface of hairtail are actually not scales, but a kind of fat surface, which contains many nutrients, even higher than the nutritional value of fish itself.
2. Taste, some people will think that the silver scales on the surface will be very fishy. In fact, this surface will be more fragrant in the cooking process instead of fishy. Some people like to eat this skin. Although it seems to have no appetite, it tastes very good.
Of course, everyone's taste is different. If you really don't like hairtail, you can scald it with hot water, and the scales on the surface will easily fall off. In addition, adding a proper amount of beer to marinate hairtail before making can achieve the effect of removing fishy smell, and the fish will taste more chewy.
Let's share delicious practices with you.
Braised hairtail, just add a secret sauce, which is more delicious and not fishy.
Prepare ingredients:
Hairtail 500g, purple onion 1/3, ginger 1 small pieces, garlic, chopped pepper 1 spoon, rice wine juice, soy sauce 1 spoon, a little cooking wine, a little oil and salt, a little chives,
Production method:
1, prepare the ingredients
2. Clean hairtail, cut it into 5cm sections, add a little cooking wine, ginger and a little salt to marinate 15~20 minutes.
3. Soak the salted hairtail with oil-absorbing paper.
4. Pour an appropriate amount of oil into the pot, heat it and add hairtail.
5. Fry until both sides are golden, and take out the pot for later use.
6, onion, ginger, garlic, etc. Wash and cut into powder.
7. Put the chopped onion, ginger, garlic, etc. into a bowl, add rice wine juice, chopped pepper, etc. and mix well.
8. Drop a little oil into the pot, pour in the prepared sauce, and stir-fry slowly for fragrance.
9. Add appropriate amount of water and soy sauce.
10. Add the fried hairtail and a little salt after boiling.
1 1, simmer on low heat 15 minutes, add a little salt, cook until the soup is thick, and sprinkle with chopped green onion.