The correct way to fry the hairtail, the way to fry the hairtail at home

Dry-fried hairtail. Ingredients: hairtail, green onion, ginger, cooking wine, five-spice powder, white pepper, salt, sugar, fine chili powder, salt, cumin powder, cooked peanut flour.

Steps: <>

Step 1: Wash and cut the hairtail into sections.

Step 2: Cut a few more knives on both sides of the fish body to facilitate the flavor. Tear off the fins, and the fried hairtail will be smooth and beautiful (** was taken before, the fins are crispy and delicious after frying).

Step 3: Add 1 small section of green onions, 2 slices of ginger and shredded ginger, five-spice powder, appropriate amount of white pepper, 1 tablespoon of cooking wine, salt, 1g of sugar, and marinate for 2 hours.

Step 4: Dry the marinated fish with kitchen paper and dip it in a thin layer of cornstarch.

Step 5: Add the fish pieces to the oil and fry until golden brown.

Step 6: Heat the oil pan and fry it again.

Step 7: Immediately sprinkle 2g of fine chili powder, 1g of salt, 1g of cumin powder, and 2g of cooked peanut flour.

Prepare the ingredients: appropriate amount of hairtail, green onions, ginger, Sichuan pepper, salt, white wine, cornstarch.

Steps: 1. Cut off the head and fins of the hairtail, and scrub the silver film on the surface with a clean scouring pad or steel wool ball.

2. Cut the belly of the fish with a cut, and then remove the black membrane and bone blood in the belly of the fish, these two places are the main ones with a fishy smell.

3. Rinse the cleaned hairtail with water several times to remove the impurities on the surface of the hairtail and the impurities in the belly of the fish, and then put it on the cutting board and scratch the knife edge on the fish to facilitate the faster flavor of the hairtail when marinating.

4. Then cut all the hairtail into 5-6 cm long pieces, put them in a basin, add a little green onion, ginger shreds, Sichuan pepper, then add an appropriate amount of salt and high liquor, stir evenly, and marinate for about half an hour. When marinating hairtail, it is best to wrap it in plastic wrap and put it in the refrigerator to make the hairtail taste faster.

5. After the hairtail is marinated and flavored, pick out the green onions, ginger shreds and peppercorns inside, and then add an appropriate amount of cornstarch and mix evenly to evenly coat the surface of the hairtail with a layer of starch.

6. Add an appropriate amount of cooking oil to the pot, heat the oil temperature to about 60% hot, put the starch hairtail into the oil pot, turn on high heat to fry the hairtail, do not rush to turn the hairtail after entering the hairtail, wait until the hairtail is fried to the shape and then turn it, and fry the hairtail until it is mature and browned.

7. Heat the oil temperature in the pot to 6-7 to become hot, fry the fried hairtail again, the re-frying time is about 20 seconds, and the hairtail can be removed after frying until golden and crispy. The re-fried hairtail has a crispier texture and is less likely to soften.

Sweet and sour hairtail fish, sweet and sour taste, fresh and tender.

Delicious House: Today I will share with you how to fry the hairtail at home, the fried hairtail is golden and attractive in color, crispy on the outside and tender on the inside, nutritious and delicious without fishy smell. The trick tells you that you can learn it in 3 minutes.

500 grams of hairtail, 75 grams of salt, 5 grams of chopped green onions, 5 grams of rice wine, 150 grams of salad oil (actual consumption of 50 grams).

1.Cut the hairtail into 5 cm long segments after removing the intestines, removing the head and tail, scraping the scales, and then marinating it with minced ginger, Sichuan pepper powder, large material powder and salt, and adjusting the starch to water and hanging the slurry;

2.Put vegetable oil in the pot and heat it, take out the hairtail segments, put them into the oil pan one by one, fry them slowly until golden brown on both sides, remove them and put them on a plate, and fry the hairtail.

The hairtail is dark yellow in color, and the skin is slightly crispy, salty and tender, and the taste is fresh and fragrant.

Seasoning: 10 grams of ginger, 5 grams of Sichuan pepper, 5 grams of star anise, 10 grams of starch (peas), 5 grams of salt, 50 grams of vegetable oil.

Features: The fish segment is golden, crispy and fragrant.

Process:1Cut the hairtail into 5 cm long segments after removing the intestines, removing the head and tail, scraping the scales, and then marinating it with minced ginger, Sichuan pepper powder, large material powder and salt, and adjusting the starch to water and hanging the slurry;

Dry-fried hairtail. 2.Put vegetable oil in the pot and heat it, take out the hairtail segments, put them into the oil pan one by one, fry them slowly until golden brown on both sides, remove them and put them on a plate, and they can be eaten;

3. Put some salt and pepper on the plate if you like salt and pepper and dip it to eat.

Tips: 50 grams of vegetable oil in the raw materials is the actual consumption, because there has been a frying process, you need to prepare about 300 grams of vegetable oil.

Ingredients: 2 hairtails.

Ingredients: green onion, ginger, garlic, cooking wine, light soy sauce, salt, pepper, Sichuan pepper, flour.

Process: 1. Wash the hairtail, remove the head and tail and remove the internal organs;

2. Then cut into uniform chunks, add green onions, ginger and garlic, cooking wine, light soy sauce, salt, sprinkle a little pepper and peppercorns, stir well and marinate for 25-30 minutes;

3. Wrap a thin layer of flour on the surface of the marinated hairtail;

4. Heat the wok, pour in the cooking oil, and when the oil temperature is six or seven hot, put in the hairtail. Don't be in a hurry to turn over, wait for a little finalization and then turn over and then fry;

5. Fry the hairtail over medium-low heat until golden brown on both sides, remove it, and put it on kitchen paper to absorb the excess oil;

6. Arrange it on a plate, or continue to make sweet and sour or braised hairtail. Please click Enter a description.

Ingredients: 500 grams of hairtail.

Excipients: flour, eggs, green onions, ginger, refined salt, cooking wine.

Process: 1. Wash the internal organs of the hairtail, cut off the head and tail tips, and cut them into segments;

2. Pour in some cooking wine (it doesn't matter if you have more), cut the green onion into sections, put some ginger and less salt. Stir well to combine;

3. Mix the juice with flour, eggs, water and a little salt, then dip a layer on the surface of the hairtail and fry it in a pan.

Method 4. 1. Chop the head and tail of the hairtail, take out the internal organs, and cut into large pieces.

2. Take a small basin, put some cooking wine, soy sauce, pepper, refined salt, sugar, monosodium glutamate, stir by hand, let the sugar and salt melt, and then put the hairtail in and mix evenly, put it for more than 30 minutes, you can also put some chili noodles into it.

3. Put oil in the pot, when it is about four or five percent hot, take a plate, put dry starch in it, take the hairtail fish and cover it with dry starch, and fry it in the oil pan until the whole body is golden brown.

500g hairtail;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion and ginger, appropriate amount of monosodium glutamate, appropriate amount of flour.

Deep-fried hairtail. 1. First, clean the fish, cut it into sections, wash it and control the moisture.

2. Pour in the green onion and ginger monosodium glutamate soy sauce.

3. Stir the fish evenly and taste for an hour.

4. Pour in the flour and stir well.

5. Heat the multi-functional electric frying pan, pour the oil into the boil, put the fish into the hot oil pan piece by piece, and fry until the fish floats up and turns golden brown.

6. Drain the fish.

The steps to make fried hairtail are as follows:

Ingredients: 800 grams of hairtail segments.

Excipients: 1 piece of ginger, 1 green onion, 3 grams of salt, 3 grams of white pepper, a little cooking wine, an appropriate amount of corn starch, an appropriate amount of oil, an appropriate amount of cumin powder, and an appropriate amount of chili powder.

1. Cut the fins of the fish segment, remove the internal organs and the black membrane in the abdomen.

2. Put minced green onion, ginger, salt, white pepper and cooking wine into a bowl of hairtail, mix well, and marinate for 10 minutes.

3. Prepare a small plate of cornstarch, coat the hairtail segments with starch, and place them on another plate.

4. Pour an appropriate amount of oil into a small pot, heat it over medium heat, take two pieces of minced ginger and throw them into the oil pot, and the oil temperature is suitable if it can float up quickly.

5. Put the starch-coated hairtail into the oil pot, do not turn it first, and after the fish is fried until it is slightly yellow, gently turn it and remove the oil. Don't put too much each time, about 6 pieces are fine, leaving plenty of space for turning.

6. After all the hairtail segments are fried, heat up the oil pan for 30 seconds, and fry the fried hairtail segments in the oil pan for 30 seconds, so that the surface is browned and the fish segments become harder.

7. Take out the plate, sprinkle cumin powder and chili powder and serve.