Chinese Food
Crispy hairtail that can't be forgotten after eating
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Last week, I went to the farmyard where I lived in dongdaihe. All the food and accommodation were included. The farmer's rice this time is better than ever before. It's not only the amount of food, but also the taste. There were several dishes on the night of the first day's check-in. The taste was a little bit heavier (because we usually have a very light taste). I gave my suggestion to the boss. Next time, I'll put less salt. The following meals were really light. Among many dishes, one of them is hairtail, which makes grandpa Dou boast constantly. On the one hand, it may be because the old man didn't eat this kind of practice at home (in the south, they usually eat more freshwater fish, and rarely eat sea fish). On the other hand, the hairtail is really delicious. No wonder the old man said it's delicious. After I came back, I wanted to find a chance to make it for the old man. Yesterday I went to the supermarket and went to the seafood area to pick out a hairtail
Cooking ingredients
Cooking Steps
Step1:Clean the internal organs of the hairtail, remove the head and the tail, and then wash them. Cut them into 2-3cm wide sections. Wash the scallion and cut them at wil
Step2:Cut the hairtail and put it into a plate. Put in onion, salt, vinegar and raw soy sauce. Mix with chopsticks and marinate evenly for about 15 minutes (turn it several times in the middle
Step3:Dip the pickled hairtail in a layer of dry flou
Step4:Pour about 500g of oil into the pot. When the heat is 60-70% over medium heat, put the hairtail fish dipped in dry flour into the pot gently. Fry slowly over low heat. Use chopsticks to turn it over during the frying process. When the hairtail is golden, put it into the pan, and sprinkle with a little salt and pepper to eat
Cooking tips:There are skills in making delicious dishes.
