The practice of pan fried hairtail, the practice of frying hairtail is very family like

Step 1: Wash the fish and make a few cuts.

Step 2: Marinate in the refrigerator for two hours with shredded ginger, green onions, Sichuan peppercorns, cooking wine, salt, white pepper.

Step 3: After marinating, pick out the hairtail and put it in a plastic bag.

Step 4: Put two more spoonfuls of starch into the plastic bag, pinch the mouth of the plastic bag and shake it vigorously to let the starch cover the hairtail.

Step 5: Fry the hairtail in a pan.

Step 6: Fry over medium heat.

Step 7: Fry until golden brown on both sides, fry and serve.

Life is very simple, and beauty is also very simple, today's breakfast ham sandwich with pan-fried hairtail.

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.

Ingredients: 2 hairtails, 1 green onion, 5 grams of ginger, 2 grams of salt, 1 tablespoon of five-spice powder, 2 tablespoons of cumin powder.

Accessories: 1 egg, appropriate amount of fried powder.

Specific steps: 1. Wash the hairtail, remove the internal organs, remove the white film on the surface, and cut into sections.

2. Add green onions, shredded ginger, salt, five-spice powder, cumin powder.

3. Grasp well, send to the refrigerator to refrigerate and marinate for 2 hours.

4. Prepare an electric baking pan, wrap it in fried powder and eggs, beat the eggs, and add a little salt to taste.

5. The hairtail is first covered with powder, and then sent into the egg liquid, and the whole body is covered with egg liquid.

6. Preheat the electric baking pan and brush with oil.

7. Evenly discharge into the hairtail segments.

8. Close the lid and choose the fish and shrimp program.

9. When you are halfway through frying, open the lid and take a look, you can turn it over and continue.

10. At the end of the program, open the lid, and the finished product is pictured

<> "Pan-fried hairtail. This method is really too simple, compared to the batter-based frying method, dry frying can eat the deliciousness of the hairtail, and not be dominated by the taste of the batter!

Ingredients: Hairtail.

Method: 1. Cut the hairtail into orange segments and then cut them into flower knives, marinate with salt, light soy sauce, fly oil, cooking wine, ginger, garlic, onion and pepper for 15 minutes; Sprinkle the starch evenly in one layer;

2. The oil temperature is 6 into a hot fried hairtail, and wait until one side is slightly charred and then turn over! Fry and sprinkle with pepper and salt.

<> "Food Circle Collapse Hall Material: Ribbon Fish."

Method: 1. Grind and cut the fish shirt into sections, then cut it into flower knives, marinate with salt, light soy sauce, oyster sauce, cooking wine, ginger, garlic, onion and pepper for 15 minutes; Sprinkle the starch evenly in one layer;

2. The oil temperature is 6 into a hot fried hairtail, wait until one side is slightly charred and then turn over the orange hidden! Fry and sprinkle with salt and pepper.

Pan-fried hairtail] Ingredients: 2 hairtails, appropriate amount of shredded green onion and ginger, 1 tablespoon of cooking wine, appropriate amount of pepper, 2 tablespoons of light soy sauce, half a tablespoon of salt, appropriate amount of starch.

Production method: 1. Prepare the required ingredients;

2. Clean the hairtail fish in advance, clean the internal organs, and then scrub the silver part of the surface and cut it into small pieces;

3. Put it in a slightly larger basin, add shredded green onion and ginger, pepper, cooking wine, salt and light soy sauce;

4. Mix evenly, seal the refrigerator and marinate for 2 hours;

5. After the marinated fish is taken out, wipe the water on the surface dry, and evenly coat the surface with a thin layer of starch;

6. Brush the pan with a layer of cooking oil, put the hairtail in it, fry slowly over low heat, and fry until golden brown on both sides;

7. You can eat it directly, or you can boil a sweet and sour sauce that is, sweet and sour hairtail, which is also delicious. My family likes to eat it directly, the skin is crispy when it comes out of the pot, the meat is fresh and tender, and the fish is fragrant.

Hairtail fish is a deep-sea fish with thick flesh and few spines, and is rich in nutrients. It has the functions of tonifying the spleen, invigorating qi, warming the stomach, nourishing the liver, moisturizing the skin, replenishing qi, nourishing blood, and bodybuilding. Hairtail has delicate flesh and no muddy smell, whether it is fresh or frozen hairtail, it is easy to process and can be matched with a variety of ingredients, and the common practices are steamed, fried, steamed, and braised in a variety of ways.

The most common thing I do in my family is to dry fry the hairtail, that is, the pan-fried hairtail, the dry and fragrant meat is tender, and it is suitable for wine and food.

Process: Frying. Taste: Pepper flavour.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Frozen hairtail fish segments are thawed and scaled, and the silver scales are scraped off after the frozen hairtail is thawed, remember to soak them in warm water to remove the scales.

2.Crush the peppercorns by hand and put them into the hairtail.

3.Add Huadiao wine, and if there is no Huadiao wine, you can add cooking wine.

4.Stir for a while, cover the crisper and marinate the fish in the refrigerator for more than 3 hours. I was pickled in the evening and left overnight

5.Take out the pickled hairtail, do not remove the Huadiao wine in the pickled hairtail, and add starch directly.

6.The hairtail is coated with starch and no dry powder.

8.Fry until golden brown on both sides, remove and serve.

9.Change the pot and bake the peppercorns on low heat until they change color.

10.Roll out a fine powder on the table, add salt and mix into a pretzel.

11.Sprinkle an appropriate amount of salt and pepper evenly over the hairtail segments.

12.Place a portion of salt and pepper on the side of the plate for later use.

Cooking Tips:

Cooking wine is also available without Huadiao wine.

Sichuan pepper is the most fragrant when eaten and stir-fried.