Recipe ingredients:

Hairtail 800g, ginger10g, pepper 5g, star anise 5g, starch (pea)10g, salt 5g and vegetable oil 50g.

Production method:

1. Remove intestines, heads and tails from hairtail, scrape scales, clean, cut into 5cm long sections, then marinate with Jiang Mo, pepper powder, aniseed powder and salt, and mix with starch to make slurry;

2. Heat the vegetable oil in the pan, take out the hairtail segments, put them in the oil pan one by one, fry them with slow fire until both sides are golden, take them out and put them on a plate, and fry the hairtail until it is cooked.

Hairtail nutrition:

Hairtail is rich in polyunsaturated fatty acids and can lower cholesterol. The scales and silver oil layers of hairtail also contain 6- thioguanine, which is beneficial to the adjuvant treatment of leukemia, gastric cancer and lymphoma. Hairtail is rich in magnesium, which has a good protective effect on cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction. Regular consumption of hairtail also has the effects of nourishing liver and blood, nourishing skin, caring hair and keeping fit.

Grams of food:

Hairtail should not be fried in butter or sheep oil; Don't eat with licorice and Schizonepeta.