Chinese Food
Fried hairtail
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The most popular method in my family is to fry the hairtail without hanging the paste. The hairtail made by this way is dry and crisp on the surface. The bones on the back become burnt and fragrant. You can eat them directly. If you touch the tail or the small body of the fish, you can fry them until they are crispy. Even the bones are crunchy and eaten. It not only saves the trouble of spitting the bones, but also can replenish calcium. In order to save oil, fried hairtail is half fried and half fried. It only needs more oil than usual. It's just less than half of the oil of hairtail. You can fry the hairtail in a crispy yellow color. Sprinkle some salt and pepper after leaving the pot. It's suitable for eating and drinking.
Cooking ingredients
Cooking Steps
Step1:Add some salt and ginger to the hairtail sectio
Step2:Add some white wine, mix well and marinate
Step3:After marinating, put it on the paper towel to absorb the water
Step4:In a hot pot, fry the oil when it is six or seven years old
Step5:Fish out when medium and small fire is done, and then fry until golden brown
Step6:Control the dry oil and put it on the plate. Sprinkle with salt and pepper.
Step7:It's ready to eat.
Cooking tips:1. Add some high-level liquor to pickle the hairtail to help remove the fishy smell; 2. Dry the water with a paper towel before putting the pickled hairtail into the pot to avoid oil splashing; 3. Put the hairtail oil into the pot when it's 60 or 70% warm. Fry slowly over medium and low heat; then fry again over high heat. Fry the surface of the hairtail until golden. There are skills in making delicious dishes.
