Chinese Food
Fried fish with black pepper
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Hairtail meat is tender, delicious, with few bones and rich nutrition, which many people like to eat. But when it comes to making hairtail, everyone can spit out a lot of bitter water. The most difficult thing is to fry hairtail. In the process of frying fish, there are not only splashes of oil. What's more, the fish skin sticky pot is very powerful. Even if you use the so-called non stick pot, you will also be suspicious of life. The fish skin adheres to the bottom of the pot. Even if you use a very light force to shovel it lightly In view of this, many people will try to avoid this kind of skin breaking and meat cracking. So various methods appear on the Internet. Search the Internet - the method of frying hairtail without breaking skin. Almost all of them let hairtail be wrapped in flour and then fried in an oil pan. The hairtail made of flour is soulless Not only can not use hot oil to stimulate the aroma of hairtail, but also the taste is lack of delicious. Why is hairtail easier to touch the pot than common fish in frying? This is
Cooking ingredients
Cooking Steps
Step1:Buy back the hairtail. Go to the head and tail tip. Use scissors to cut along the belly wall of the hairtail. Remove the black belly in the belly of the hairtail. Note that there is a thick film in the belly of the hairtail that needs to be cut and removed. There will be precipitated blood dregs in it. After cleaning, the fishy smell of the hairtail will be reduced a lot. If the hairtail is long, it can be cut.
Step2:Clean the hairtail. Cut it into the width you like. Today, I'm going to fry black pepper and hairtail. So we'll marinate the hairtail first. Put the hairtail in the bowl. Add the scallion and ginger slices. Add in the raw sauce, old sauce, cooking wine, salt, sugar. Stir well. Let stand for half an hour.
Step3:The most important step is to hang the pickled hairtail in the air. Put it on the baking net or hollowed out appliance. Air dry the surface naturally or directly under the fan. The silver film on the surface of hairtail will adhere to the skin after air drying. It is not easy to fall off. It is also not easy to stick to the pot. The hairtail on the air dried skin will not be splashed with oil because of the decrease of water content during the frying process.
Step4:Heat the pot. Pour in the cooking oil. Cover the bottom of the pot with a layer of oil film.
Step5:Fry the hairtail in the pot one by one. At this time, you can use the spatula or chopsticks to gently move the hairtail. After drying the hairtail on the surface, it will not stick to the pot.
Step6:After one side is fried to golden yellow, turn the hairtail one by one to golden yellow. Because the black pepper hairtail I made today doesn't need to be cooked again. So the time of frying is longer than that of common practice.
Step7:Fry the hairtail. Take it out. Use kitchen paper to suck up the extra oil. Sprinkle with black pepper seasoning. You can eat it.
Step8:The skin is crispy, the meat is tender, and you can get the fried black pepper and hairtail with burnt flavor only by simple frying.
Step9:You can try it. It's a very easy way.
Step10:I want to eat another one after eating one. It's so delicious that I can't stop.
Cooking tips:Be patient in the process of drying the belt fish skin. Use the hollowed out object to dry the belt fish surface faster. At present, the temperature is still relatively high. In order to prevent the hairtail from spoiling due to natural drying, fan blowing is the best choice. It can greatly shorten the time of skin drying. There are skills in making delicious dishes.
