Chinese Food
Fried salted hairtail
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This dish is my mother's specialty. When I was a child, I often had this dish at home. In the morning, when there was no enough food, I used it as a rice hammer . My mother salted it. One is for preservation. The other is for me to eat less. Until now, I still like to eat hairtail, steamed, braised, and vinegar. But in this way, I only use seasoning salt. After drying, I fry it with oil. It won't come back in a few days. It retains the special salty flavor of hairtail. Of course, I'm salty now.
Cooking ingredients
Cooking Steps
Step1:A fresh hairtai
Step2:Fin removal, gill removal, belly removal, head and tail removal. Cut into two fingers with left and right widt
Step3:Add a spoonful of sal
Step4:Even gri
Step5:Put it in the basket. Let it dry in the ventilated place for more than 4 hours. I usually deal with it in the morning and fry it in the afternoon.
Step6:Add 500ml of oil to the pot. Heat the oil to 50-60
Step7:Dried hairtail in the air. There will be a lot of bubble
Step8:Turn down the fire. Blow it up slowly. Be patient
Step9:Fried into a small volume. The color turns yellow. The pot man fried twic
Step10:Open the fire. Put in the fish and fry for 20 seconds
Step11:The color is golde
Step12:Finished product drawin
Cooking tips:The fried hairtail won't come back in two or three days. It's salty and delicious. There are skills in making delicious dishes.
