Step 1: Put a layer of Jiang Shui on the inner cavity of a clean wok with ginger slices, pour oil to boil, and then add hairtail to fry, so as to avoid hairtail sticking to the wok. Make the finishing point for the taste of special food, and refrigerate the water tofu, which is frozen tofu. White pepper, vinegar, sesame oil, salt and sugar all taste salty, so try to reduce the amount of salt used when seasoning.
In the second step, when frying hairtail, you don't have to turn it over too early, and then turn it over when the side next to the bottom pot is fried until it is hard. When cooking hairtail, add some vinegar and rice wine to remove the fishy smell of hairtail. When cooking hairtail, adding a little sugar can not only remove the fishy smell, but also enhance the umami flavor.
Step 3: The taste of Chinese cabbage is salty. Try to reduce the amount of salt used when seasoning. Hairtail contains a lot of human fat, all of which are unsaturated fat, which can lower cholesterol; It contains sufficient magnesium, has a good maintenance effect on endocrine system, and can prevent hypertension and myocardial infarction. Fish scales with fish skin and silver vegetable oil layer also contain anticancer components, which are suitable for adjuvant treatment of leukemia, rectal cancer and lymphoma.
Frozen tofu is used in this kind of special food, which makes the finishing touch to the taste of special food. Frozen tofu is obtained by freezing water tofu. Because the honeycomb inside the frozen tofu will digest and absorb the juice, it is very delicious to cook in the meat soup. After being frozen, tofu produces a component that can destroy fat, which is beneficial to eliminate body fat stored in the body, so it has the function of losing weight. People like to eat boiled hairtail with snow vegetables and beans at the seaside, which tastes richer!