Crispy hairtail with black bean sauce

Overview

When making hairtail, it is best not to remove the silver layer of phosphorus on the hairtail. The phosphorus in hairtail has certain medicinal value. I copied a paragraph from Du Niang; my country’s ancient and modern medical and aquatic medicinal books record that hairtail has functions such as nourishing the liver, dispelling wind, and stopping bleeding. Hairtail fish scales are raw materials for manufacturing antipyretic and analgesic tablets and anti-tumor drugs. Scales contain a variety of unsaturated fatty acids, which have a significant cholesterol-lowering effect. It is suitable for people with chronic illness, physical weakness, blood deficiency, dizziness, shortness of breath and fatigue, eating less, losing weight, and malnutrition. Traditional Chinese medicine believes that it can harmonize the appetite, warm the stomach and replenish deficiency, as well as moisturize the skin and beautify the skin. However, people suffering from sores and scabies should eat less.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• healthy recipes
• strengthen the spleen and nourish the stomach
• winter recipes
• banquet dishes
• lunch
• cooking wine
• garlic
• hairtail
• old soy sauce
• onions
• sugar
• tempeh
• vinegar
• zanthoxylum bungeanum
• ginger
• pepper
• salt
• vegetable oil

Ingredients

Steps

1. 1 Clean the hairtail, rub off the black membrane inside the abdominal cavity, and cut into sections; then marinate with 1 large piece of ginger, 2 cloves of garlic, 5ml of cooking wine, 3g of salt, a little pepper, and 1 spoon of dark soy sauce for more than 2 hours to add flavor;

   

2. 2 Heat the wok first, then add 40ml of oil. After the oil is hot, spread the hairtail on the bottom of the pot;

   

3. 3 Fry over medium-high heat until golden brown on both sides and take out;

   

4. 4 Soak tempeh in water for about 5 minutes,

   

5. 5 Cut 1 section of green onion and 2 slices of ginger and set aside;

   

6. 6 Put 10ml of vegetable oil in the wok, sauté the peppercorns first, then add the onion and ginger and sauté them until fragrant;

   

7. 7 Take out the soaked tempeh, put it into the wok and stir-fry until fragrant,

   

8. 8 Add 1 spoon of dark soy sauce, 2 spoons of vinegar and 20g of sugar to the pickled fish soup and mix it into a bowl;

   

9. 9 Pour the bowl of juice into the pot, then add a bowl of water and bring to a boil;

   

10. 10 Put the fried treats into the pot and cover the lid;

    

11. 11 Reduce heat and simmer until the soup thickens.