Dry fried hairtail

Dry roast hairtail method:

Raw materials for dry barbecued hairtail:

Fresh hairtail 700g, minced meat 20g, mustard 10g.

Ingredients for dry barbecued hairtail:

Peanut oil, soy sauce, monosodium glutamate, cooking wine, sugar, Douban chili sauce, chili powder, pickled chili, onion, ginger, garlic.

Processing steps of dry baked hairtail:

(1) Kill hairtail, wash and cut into sections, put into the basin, mix with wine and marinate well, wash mustard and chop into fine grains, soak pepper and cut into pieces for use.

(2) When the oil in the frying pan is 70% hot, deep fry hairtail until it is tender inside and scorched outside. Take out. Leave some oil in the original pan, add pickled chili slices and fan the spicy flavor. Then stir fry with bean paste, chili powder, onion, ginger, garlic, mustard and minced meat until the oil turns red. Then add cooking wine, sauce oil, sugar, hairtail and proper amount of water. Bring to a boil over high heat, and then heat over low heat until the soup is dry Out of the pot.

Note: it can also be made from other fresh fish.

The characteristics of dry roasted hairtail are as follows

The color is red and bright, the taste is salty and spicy, and there is no soup.

Do dry barbecued hairtail need to pay attention to:

Add water to the right amount, to taste in the case of the water can be dry for degrees.

Dry fried hairtail

Ingredients: main ingredients: dried barbecued hairtail ingredients: 2 tbsp soy sauce, 1 tbsp fish sauce, 2 g pepper, 1 tbsp chili sauce, 1 tbsp pepper oil, 2 tbsp Shaojiu, 1 egg, chicken powder, a little starch.

Characteristics of dishes

Dry fried hairtail

Main ingredients

500 grams of hairtail.

Food accessories

2 red pepper, 5g green onion and ginger, 2 parsley.

practice

2 tbsp soy sauce, 1 tbsp fish sauce, 2 g pepper, 1 tbsp chili sauce, 1 tbsp pepper oil, 2 tbsp Shaojiu, 1 egg

Chicken powder, a little starch.

Raw material processing and preparation

Mince red pepper, parsley, onion and ginger. Take out egg yolk and set aside. Put dry starch in a small plate.

Pickled hairtail

1. Cut the hairtail on both sides with a cross knife that is deep to the bone. The interval should be close, about 1cm.

2. Put the hairtail in the container, 1 tbsp cooking wine, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 g pepper and a little chicken powder. Mix well and marinate.

3. Marinate for at least 1 hour, preferably 2 hours.

Frying

1. First break up the egg yolk, wrap the hairtail with egg yolk, and then dip it with a layer of dry starch. The advantage of this is that the color of fried hairtail is deep and beautiful, and the starch is easy to stick.

2. Don't stick too much starch, a very thin layer.

3. Put the hairtail oil in the pot. When it is 70% hot, put the hairtail in and fry it over low heat. Fry it until it is cooked, about 3-5 minutes.

Sauteed incense

Put a little oil in the pot, then add shredded ginger, chopped green onion, red pepper and chili sauce, stir fry until fragrant.

to flavor

1. Add 1 tbsp soy sauce, 1 tbsp Shaojiu, 1 tbsp zanthoxylum oil, 1 g pepper powder and 1 tbsp water in turn.

2. Don't add more water, and don't forget hairtail.

3. When seasoning, turn off the fire to the minimum, and finally add hairtail.

Collect juice

Collect the juice over medium heat for 1-2 minutes. When there is no juice in the pot, turn off the heat and put on the plate.

nutritive value

1. Deep yellow color, delicious taste, soft and tender fish. Rich in protein, fat, calcium, phosphorus, magnesium and vitamins.

2. Fried hairtail can not be added at one time, but should be added in several times. Fry one pot and then fry another pot. When stewing fish, master the heat and stew thoroughly.

Materials used

Hairtail 350g

accessories

1 tbsp vegetable oil

1 teaspoon salt

2 teaspoons soy sauce

1 scoop of soy sauce

Half a spoonful of sugar

1 teaspoon fish sauce

1 teaspoon cooking wine

Half a teaspoon of pepper

1 tsp corn starch

1 small piece of ginger

5 cloves of garlic

2 chives

Half red pepper

Dry roast hairtail

Clean the hairtail, remove the black film in the abdomen, rinse it, cut it into long sections, and make a flower knife on the surface to make it tasty

Add proper amount of cooking wine, salt and shredded ginger to hairtail and marinate for 10 minutes

Cut shredded ginger, garlic and chopped green onion and pepper for surface decoration

Mix some organic soy sauce, soy sauce, sugar, fish sauce and pepper with warm water to make a bowl of sauce

The pickled hairtail is coated with starch on both sides

Heat the hairtail in a non stick pan, add a little oil and fry it over low heat

Fry until golden on both sides. Set aside

In another oil pan, stir the ginger and garlic to taste

Then pour the sauce into the pan and bring to a boil

Add the hairtail to the pan and cook until the water is dry. Turn it over halfway

Finally, put the hairtail on a plate and decorate it with scallions and colored peppers

Cooking skills

Don't make the knife too deep on both sides of hairtail, otherwise it's easy for the fish to get boned and fall off when frying.

 

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