Chinese Food
Fried hairtail with Spicy Salt and crispy bones
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It's finally the end of a bitter summer. It's autumn. It's less stuffy and more refreshing. It's rare that my parents will come here to stay for a few days. So in such a time, I'll think about the food my parents love. I'll think about making a meal for my mother who has worked hard for my whole life. My heart is warm. Today's dish. It's very traditional in Beijing - fried hairtail with salt and pepper. It's what my mother likes very much. Fried hairtail. Even bones are crispy. Pancakes are delicious. -
Cooking ingredients
Cooking Steps
Step1:Take the fish to the head and tail to clean the internal organs, especially the black film inside the belly. It must be removed, or it will be very fishy. Cut into equal length strips. Wash.
Step2:Add the scallion, ginger and garlic. Add a tablespoon of cooking wine. A little soy sauce, salt and pepper powder. Sprinkle pepper and pepper if you like. Mix with your hands. Marinate for half an hour.
Step3:Then prepare some flour. It's better to sift. In summer, the flour in the house is easy to agglomerate. When the ribbon fish is wrapped after screening, the flour will be very even.
Step4:Well pickled hairtail. It's better to wipe it with kitchen paper. Otherwise, when wrapping flour, it's likely to wrap too much. When eating, there are many pimples in the mouth, which will affect the taste.
Step5:The pickled hairtail should be coated with a thin layer of flour. It should be thin. You can knock it in the plate after wrapping. Shake off the extra flour.
Step6:Sit in a hot oil pan. Pour in the cooking oil. Wait until the oil temperature reaches 67% heat. Put in the hairtail. Don't turn over in a hurry. Wait for one side to set. Turn over in about 15 seconds.
Step7:For the elderly. In order to reduce the grease, you can put it on the kitchen paper after frying. Suck up the excess oil and then fill the plate.
Step8:
Cooking tips:There are skills in making delicious dishes.
