Chinese Food
Fried hairtail
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The fat content of hairtail is higher than that of common fish, and most of them are unsaturated fatty acids. The carbon chain of this fatty acid is longer, which has the effect of lowering cholesterol; regular consumption of hairtail has the effect of benefiting the five viscera; hairtail is rich in magnesium, which has a good protection for cardiovascular system, and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction. My father likes hairtail best. I always change my way to give it to him at ordinary times. Watching my father eat happily, I really hope to have this happy day forever. I wish my old father a long and healthy life. -
Cooking ingredients
Cooking Steps
Step1:Wash and cut the hairtail. Marinate with salt, cooking wine, pepper and ginger for one night.
Step2:The pickled hairtail is drained of juice and wrapped with corn starch.
Step3:Put warm oil in the pot and fry over medium heat.
Step4:When it's burnt to one side, turn it over.
Step5:Fry until the fish is brown, and then fish out. Sprinkle cumin powder.
Step6:Finished product.
Cooking tips:The hairtail should be salted in advance to taste good. There are skills in making delicious dishes.
