Fried hairtail

Fried hairtail

Introduction:

"Hairtail is delicious not only because it has few bones, but also because its meat is fresh and tender. Now I like hairtail for a third reason - because hairtail is wild. Now a lot of aquatic products can be cultured artificially. It's no good to take the medicine that can't be prevented. So in our coastal areas, we still have the opportunity to eat more wild fish. The taste of wild fish is different. "

Production steps:

Step 1: remove the head, gills and belly of hairtail, wash and cut into sections.

Step 2: add wine, ginger, salt, fresh smoke. Pepper, stir for 20 minutes.

Step 3: skim the marinade, add starch and stir well.

Step 4: heat the oil in the pan and fry the hairtail over medium heat.

Step 5: fry both sides thoroughly.

Materials required:

Hairtail: 500g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Starch: right amount

Ginger: right amount

Fresh: moderate

Note: when frying fish, pat some starch, fish skin is not easy to break

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh