Yellow croaker is rich in nutrition, and the fish tissue is soft and easy to digest and absorb. Fish can not only prevent cardiovascular disease, but also benefit the development of nervous system. Because the meat of yellow croaker is garlic-petal-shaped, there is no broken thorn in it, which is most suitable for pregnant women, the elderly, children and the infirm after a long illness. In addition, yellow croaker also helps pregnant women to supplement iodine.

Nutritional value and efficacy

Yellow croaker is rich in nutrition, with high content of protein, high content of inorganic salts such as calcium, phosphorus, iron and iodine, and soft fish tissue, which is suitable for digestion and absorption.

Eating more yellow croaker can prevent arteriosclerosis and coronary heart disease. Because its fish oil contains a unique essential fatty acid-N-3 fatty acid. N-3 fatty acid can reduce triglyceride and total cholesterol in blood, slightly increase high density lipoprotein, and reduce the synthesis of very low density lipoprotein in liver, so it can actively prevent arteriosclerosis and coronary heart disease.

material

Ingredients: croaker 13;

Accessories: salad oil, refined salt, cooking wine, pepper and cumin powder.

Dry fried small yellow croaker

1

Clean the small fish, use pepper, cooking wine and salt, grab it evenly, cover it with plastic wrap, put it in the refrigerator and marinate it for more than 12 hours.

2

Remove the pepper from the salted small yellow croaker, drain it, place it in a ventilated place, and dry the surface moisture.

three

Pour an appropriate amount of oil into the pot, heat it to 60% heat, and fry the small yellow croaker in the pot.

four

Fried golden on both sides.

five

Take out.

six

The oil temperature is heated to 80% heat.

seven

Fry the fried small yellow croaker in the pot.

eight

Remove and plate.

nine

Sprinkle with cumin powder.

Tips

In order to ensure the crispness of the fried small yellow croaker, it is necessary to control the moisture before frying. After being fried twice, even the fish bones are crisp. When re-frying, be sure to master the oil temperature, and do not fry.