The method of dry frying hairtail

Health benefits

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Ingredients and materials

Moderate amount of scallions

Moderate amount of ginger

Sichuan pepper, pepper powder in moderation

The method of dry frying hairtail

1. Subtract the head and tail of the hairtail, remove the internal organs, rinse thoroughly, and make sure to remove the black film from the belly. Otherwise, it's very fishy. Put fine patterns on one side of the fish, with a spacing of five millimeters. Easy to taste.

2. Slice scallions and ginger, add some Sichuan peppercorns, make some cooking wine, have a delicious taste, add some pepper powder, add some salt, stir well and let it taste for 30 minutes.

3. Heat hot oil in a non stick pan and slowly fry the fish section. Both sides are golden. It can also be fried.

Tips

Choosing hairtail fish requires intact skin and no large belly, while the fish meat is important and bouncy. The best color for fish meat is white, while yellow and red are not fresh.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/3925.html