Chinese Food
Fried hairtail
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Can you wrap flour when you fry hairtail? Most of my friends say no, especially those by the sea. I don't understand when I hear someone wrap a sea fish in flour. A good fish. Isn't it delicious to make it directly? I think a large part of the reason is because of the difference of regions and living habits. Most of the people who wrap flour are friends from the north. In fact, when eating sea fish, they should try their best to be original. If they can not wrap flour, they should try not to wrap flour, especially fresh ones. They should try to eat it by steaming or stewing as much as possible. Like this kind of frozen one, today's method is particularly suitable. Let's try it.
Cooking ingredients
Cooking Steps
Step1:Thaw the hairtail at room temperature. Clean it. Try not to wash off the silver on the surface of hairtail. The unsaturated fatty acids and lecithin in the silver are particularly beneficial to human body. It's a pity to wash them off.
Step2:Cut the cleaned hairtail into small pieces. It's about four or five centimeters long. Marinate it for ten minutes with ginger, shallot and a little cooking wine.
Step3:Prepare some ingredients. Cut the dried red peppers into small pieces. Put some white sesame seeds. I used the cooked sesame seeds. Cut the onion, ginger and garlic for standby.
Step4:The oil pot is hot. Don't put too much oil in it. Usually the amount of cooking is about the same. Put in the hairtail after it's hot. The water on the hairtail can be dried with the kitchen paper towel in advance. Use medium fire when frying the fish.
Step5:Fry the hairtail on both sides a little yellow. It's obviously hard. At this time, you can clip the hairtail out. The oil in the pot is almost dry. The remaining oil is dirty. Pour it out directly. Wash the pot.
Step6:Change some clean oil in the pot. Heat it up. Put in the hairtail again. Turn on the fire a little bit. Fry the hairtail again.
Step7:When the hairtail is seared yellow, pour in the prepared hot pepper section, ginger, garlic, white sesame. Stir evenly.
Step8:Put in the shallot. Pour in some soy sauce. Sprinkle a little white pepper. Stir well.
Step9:You don't need any other seasoning. It's delicious. It's hot outside and tender inside.
Cooking tips:After two times of frying, the hairtail will turn golden in appearance and taste delicious. The main thing is to grasp the oil temperature. If there is a non stick pot at home, try to use the non stick pot. If the iron pot is not well controlled, it is easy to stick the pot. The non stick pot with thick bottom can be made at will. If the pot bottom is too thin, you need to reduce the fire power a little. Your own pot must be easier to use. The hairtail itself has a salty taste. It will shrink after dry frying, so you don't need to put salt in it. At last, a little raw sauce will enhance the taste. There are skills in making delicious dishes.
