The practice of pan frying hairtail, the home style practice of pan frying hairtail

It is recommended to use a slightly smaller hairtail for pan-fried hairtail, if it is too large, it will take time, and if it is not salted or fried thoroughly, the hairtail will not taste good. First of all, it has no scales, no need to scrape hard, and secondly, it is not much internal organs, it is easy to clean up, but the treatment of hairtail fish should be like other fish, to remove the black film, rinse it with running water, you can proceed to the next step, if you mind the silver film on the surface of the fish, you can use a knife to scrape it, if you don't mind it too much, you can leave it alone, as long as the surface is cleaned, the silver film can be eaten, It is also a highly nutritious substance, don't know. Use a knife to cut the hairtail into small pieces and put it in a bowl, add a spoonful of cooking wine, some shredded ginger, some shredded green onions or chives, and catch the hairtail directly in the pot, so that these ingredients and the hairtail are fully mixed, and catch it for a while to effectively remove the fish, maybe you will directly season in this step, and I recommend using green onion and ginger cooking wine to remove the fishy first, and then the next step of seasoning is better after processing, so that the taste is better.

After a few minutes of grasping and kneading, marinate for another ten minutes, rinse it with water when the time is up, take out the hairtail and cut it with some knife edges, which is easier to marinate and taste. After cutting, put it into a clean bowl, re-add fresh shredded ginger and green onions, add salt, light soy sauce and mix evenly, marinate for half an hour, some people are used to putting a lot of ingredients into it when they do this step, in fact, they don't need it, the simpler the better, so that they can eat the aroma of hairtail. When marinated, remove the hairtail and put it on a plate, using a kitchen towel to absorb the juice from the surface of the hairtail.

Put a little dry flour in the empty plate, put the cleaned hairtail into the flour and wrap it, and gently knock it after wrapping it to remove the excess flour, if there is too much flour, it will not only fall into the pot, so that the oil will appear mushy, and it will affect the taste of the hairtail, so a thin layer is good. Heat the frying pan and pour in a little oil, because you want to fry the hairtail, so the amount of oil should not be too much, after the oil temperature rises slightly, put the hairtail into the pan, fry for a while on one side to set, and then turn over and fry the other side, until it is golden on both sides and has a crispy feeling. The fried hairtail is done, remember the little trick:

Before the hairtail is fried in the pan, remember to remove the juice and wrap it with a little flour, so that after processing, you will not be afraid of sticking to the pan, and it will also make the hairtail taste better, crispy on the outside and tender on the inside. In addition, if you want to eat fragrant fish, it is best to remove the fishy first, and then add salt and other ingredients to marinate into the flavor, so that the fish will not be fishy, and the more you eat, the more fragrant it is.

How to make pan-fried hairtail: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.

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