Fried hairtail

Overview

The fat content of hairtail is higher than that of ordinary fish, and most of it is unsaturated fatty acid. This fatty acid has a longer carbon chain and has the effect of lowering cholesterol. The scales and silvery white oil layer of hairtail also contain an anti-cancer component, 6-thioguanine, which is beneficial in the auxiliary treatment of leukemia, gastric cancer, lymphoma, etc. Regular consumption of hairtail has the effect of replenishing the five internal organs. Hairtail 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. Hairtail is warm in nature, sweet and salty in taste; it returns to the liver and spleen meridians. It has the functions of nourishing the spleen, replenishing qi, warming the stomach, nourishing the liver, rejuvenating the skin, nourishing qi, nourishing blood, and strengthening body.

Tags

• hot dishes
• home cooking
• cooking wine
• hairtail
• starch
• salt
• soy sauce

Ingredients

Steps

1. 1 Today I bought hairtail segments directly. Although they were smaller, they still tasted very good. First wash and scrape off the phosphorus, then flood with salt and cooking wine for 15 minutes

   

2. 2 Add more soy sauce and cover for 5 minutes and set aside

   

3. 3 Remove the excess juice from the submerged hairtail, add an appropriate amount of dry starch, and shake off the excess starch

   

4. 4 Fry in pan over low heat until golden brown on both sides

   

5. 5 Finished product pictures