Fried hairtail uses starch (flour).

Ingredients

500 grams of hairtail, 75 grams of salt, 5 grams of chopped green onion, 5 grams of rice wine, and 150 grams of salad oil (actual consumption: 50 grams).

Preparation method

1. Remove the intestines, head and tail of the hairtail, scrape the scales and wash them, then cut them into 5 cm long sections, and then season them with minced ginger, pepper powder and aniseed powder. , marinate with salt, mix starch with water and slurry;

2. Heat vegetable oil in a pot, take out the hairtail segments, put them into the oil pan one by one, fry over slow heat until both sides are golden, remove and serve on a plate , fried hairtail and serve.

Features

The hairtail pieces are dark yellow in color, slightly crispy on the outside, salty and tender, and taste delicious.

Hairtail nutrition

Hairtail is rich in polyunsaturated fatty acids, which can lower cholesterol; the scales and silvery white oil layer of the hairtail also contain an anti-cancer ingredient, 6-sulfur Substitute guanine, which is beneficial in the adjuvant treatment of leukemia, gastric cancer, lymphoma, etc. 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.

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