Many people like to eat fried hairtail, but when cooking, we should pay attention to the method to avoid the fish sticking to the pot and breaking up. So how to fry hairtail in a non-stick pan? How can hairtail be fried without breaking?

How to fry hairtail in a non-stick pan

Clean hairtail and dry the surface with kitchen paper. Beat two eggs in a bowl and break them up. Dip hairtail in the eggs and fry them in the oil pan.

First, wash and dry the pot and heat it. Put a layer of ginger juice on the bottom of the pot with fresh ginger, and then pour in cooking oil to heat it. When the oil is hot, fry the hairtail, and the skin will not stick to the pan.

Drain the washed fish slightly and dip it in a thin layer of flour. Frying in an oil pan can make the fish shape complete and the fish skin not stick to the pan.

Before frying hairtail, marinate the fish with fine salt and cooking wine for 10 minutes, and then fry in the pan to make the skin of the fish not stick to the pan.

The method is to heat the oil and add a proper amount of butter. Can make the skin of the fish stick to the pan, and the fried hairtail is tender and tender.

How can hairtail be fried without breaking?

Wash hairtail, put chopped green onion, Jiang Mo and monosodium glutamate seasoning in the pot, and then wait for a while to taste.

Then put some starch in another small pot or bowl. The fried hairtail must be piece by piece, so put a piece of starch in the pot and don't stick it too thick. All right, it won't come apart.

It is ok to pass the raw powder. Of course, adding some egg whites is also possible. But the most important thing is to marinate it, just salt, and tighten the meat. Finally, hot pot cools oil. So there will be no fish dregs.

The most important thing is that there should be no water on the fish. Wipe the fish dry with kitchen paper before frying, and don't turn it too frequently when frying!

Braised hairtail in brown sauce

Ingredients: hairtail, minced garlic, shredded ginger, chopped green onion, salt, cooking wine, soy sauce, pepper, sugar, vinegar and chicken essence.

Practice:

1. Wash hairtail, cut into sections, dry the surface moisture, and fry in a hot oil pan until the surface is golden;

2. Saute shredded ginger and minced garlic in a hot oil pan, pour in cooking wine and soy sauce, add a proper amount of water, add hairtail, a little sugar, salt and pepper, and turn to low heat after boiling;

3. Add chicken essence and vinegar before the water is almost dry, push the sauce evenly with a spatula, and then put it out of the pan and sprinkle with chopped green onion.

Tips:

1. Hairtail has a layer of silvery white grease on its surface, which contains an anticancer component, and can be used for adjuvant treatment of leukemia, gastric cancer and lymphomas. Do not scrape and wash it forcibly when cleaning;

2. Before frying hairtail, be sure to use kitchen paper to absorb the water from the skin, otherwise it will explode, and if it is not a flat-bottomed non-stick pan, it will stick to the pan.