Roasted hairtail with salt is generally used for steaming, stewing or dry frying. Roasted hairtail with salt has a special taste. The fish made in this way is delicious, odorless and very delicious. The method is super simple and can be done in 3-5 minutes. Especially suitable for office workers who have no time to prepare dinner. Step of seasoning hairtail material (larger) with salt 1) Wash hairtail and cut into sections 2) Sprinkle appropriate amount of salt on both sides of the fish section 3) Bake in the oven for about 10 minute (when the fish is cooked). Note: If a female friend has lemon at hand, it will be more delicious to pour lemon juice. Ingredients: hairtail 1. Ingredients: vegetable oil180g, soy sauce 50g, refined salt 3g, lobster sauce 20g, sugar 20g, monosodium glutamate 3g, pepper 3g, starch 60g, onion 40g and ginger 20g. Production method: 1) remove the head, fins and tail tips of hairtail, open the chest, scrape off the black membrane in the abdomen, wash it, cut it into 4.5 cm long sections, and rinse it with clear water; Clean fermented soybean and chop it; Evenly cut onion and ginger; Beat the eggs into a bowl and mix with warm starch to make batter. 2) Dry the water on the hairtail section with a clean dry cloth, and then mix the hairtail with the egg powder paste. 3) Put oil in the pot, heat it, fry both sides of hairtail with egg paste into deep yellow, and take it out. Heat the bottom oil in the pot, saute minced meat, add chopped green onion, Jiang Mo and fermented soybean, add soy sauce, cooking wine, white sugar, refined salt, pepper noodles and monosodium glutamate, pour 500g of boiling water, add fried hairtail, and bring to a boil with high fire, reducing the fire to 10. Features: dark yellow color, delicious taste, soft and tender fish. Key point: Pay attention to the method of frying fish in this dish. After the oil is hot, fry the hairtail in the pot several times, and it is not advisable to put too much at a time. Stick the fish to the bottom of the pot, don't pile it. Stir-fry one pot and then another. Also know that fish should be fried in the same color, not in different shades. When stewing fish, keep the fire low and keep it slightly open.