Chinese Food
Dry braised hairtail for nourishing yin and liver
(92118 views)
My family usually doesn't eat much fish. Fresh water fish has a fishy smell. It's not easy to keep. You should buy it now and eat it now. Moreover, it's troublesome to eat more fish bones. I'm afraid of being stuck. Therefore, generally, you will choose to eat fish with more fish. The main reason is that the fish has less thick bones, rich nutrition, fine meat, no fishy smell. The preparation is simple. And they can be frozen in the refrigerator. Dad doesn't like fish very much. He usually has more meat. Make him a hairtail. Hairtail is rich in unsaturated fatty acids. It can reduce cholesterol. Neutralize his cholesterol. Spring is a good season for eating hairtail. Every spring when the warm water temperature rises, the hairtail swims to the shore in groups. From the south to the north, it swims in reproduction. This is the fishing season. At this time, the hairtail is also fresh and fat. Traditional Chinese medicine holds that hairtail is sweet and mild in nature, and it can return to the stomach channel. It has the functions of tonifying deficiency, detoxifying, hemostasis and nourishing the liver. It mainly treats the deficiency of the body after the disease, the lack of postpartum milk and the carbuncle and swelling after the disease
Cooking ingredients
Cooking Steps
Step1:Snip section of hairtail. Remove fins, intestines and abdominal black film. Wash. Sprinkle a little salt. Give two spoonfuls of cooking wine. Put some ginger slices. Marinate for 15 minute
Step2:Pour out cooking wine and use kitchen paper towel to dry the excess water. Heat the oil pan. Fry the fish and ginger slices on medium and small heat
Step3:When frying fish, be patient. Don't rush to turn it over. Otherwise, it will stick to the skin easily; fry one side to golden yellow, and turn the other side over
Step4:Prepare anise, scallion, ginger and garlic and cut them wel
Step5:Prepare sauce - 2 tablespoons cooking wine, 2 tablespoons vinegar, 2 tablespoons sugar, 2 tablespoons raw soy sauce, half spoon old soy sauce, 1 tablespoon sal
Step6:Fry all the hairtail and take it ou
Step7:Start the pot again. After the oil is heated, the lower octagon will explode
Step8:Stir fried with scallion, ginger and garli
Step9:Hairtail. Sauc
Step10:A little fire tastes good. Collect the juice
Step11:Out of pot and on plat
Step12:Finished produc
Cooking tips:When choosing hairtail, we mainly look at scales and eyes. The fish with clear eyes and even scales do not fall off are fresh and superior. There are skills in making delicious dishes.
