Materials?
Hairtail 1 kg
Pickled fish materials: onion, ginger, pepper, salt, cooking wine.
Braised materials:
Appropriate amount of onion and ginger
Octagonal 1
2 dried peppers
Braised soy sauce 1 spoon
Vinegar 1 spoon
Cooking wine (Huadiao wine) 1 spoon
Half a spoonful of sugar
Proper amount of salt
Proper amount of chicken juice
Braised hairtail?
Hairtail, with tender meat and few thorns, is loved by our whole family.
When selecting frozen hairtail, the less silver powder on the surface, the fresher it is. High-quality hairtail should be firm and elastic after thawing. If the meat is loose after thawing, the belly of the fish is broken, or there are yellow spots on the surface, it means that the hairtail has deteriorated and is not fresh.
Although the silver powder on the surface of hairtail is nutritious, it smells fishy. To reduce the smell, I removed the silver powder. Of course, you don't have to remove it, just look at your personal preferences.
Remove viscera and black membrane, cut off fins, wash and cut into sections.
Add onion ginger, pepper, salt and cooking wine, mix well and marinate for 30 minutes.
Zanthoxylum bungeanum granules must be put in order to remove fishy smell and increase fragrance. Hairtail has a strong smell, so it is better to use better cooking wine to remove the smell. I am used to carving wine instead of cooking wine.
Soak the pickled hairtail with paper towels, put it in flour and wrap it with a thin layer of flour. Flour-fried hairtail does not stick to the pan, does not break the skin, and has a complete appearance and crisp skin.
If you want to completely remove the fishy smell, you can also wash the pickled hairtail with hot water, dry it, and then coat it with powder.
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Pat off the excess flour on the surface, so that the flour can be completely absorbed on the hairtail, so as to avoid the dry flour falling into the oil pan during frying and making the oil muddy and sticky. Divide the powder after shooting, and don't overlap.
You don't need to put too much oil. As long as the oil temperature is right, fried hairtail is oil-free.
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60% oil temperature, Guanzhong fire. First, put a piece of hairtail into the pot to test the oil temperature. If hairtail bubbles in the oil, the flour will float quickly without falling, indicating that the oil temperature in the pot is just right. Then put the hairtail section into the oil pan and fry it in turn. Don't put too much at a time, fry it several times.
When hairtail just enters the pot, the oil temperature must be high, because high oil temperature can make hairtail solidify quickly and prevent peeling and sticking to the pot. After the fish tray is finished, turn off the medium heat and fry it.
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When hairtail just enters the pot, don't turn it over with chopsticks. After the hairtail is shaped, you can shake the pot a few times and turn it over, so that the hairtail will not rot.
Firepower should be adjusted at any time according to the color of hairtail.
When fried to golden brown, take it out, then raise the oil temperature and fry it again to make the skin more brittle.
When frying again, it takes about 5 seconds at most, so you have to take out the oil control.
The fried hairtail is crispy and tender, and it is delicious to eat directly.
Prepare the small materials you need.
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Heat the pan and pour some oil. Break onion ginger, dried pepper and star anise, then put them into a pot and stir fry together.
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Add the fried hairtail section.
Add a spoonful (braised soy sauce, carved wine, vinegar), a little chicken juice, half a spoonful of sugar and a bowl of water.
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Bring the soup to a boil, simmer for about 5 minutes, and cook until the soup is thick. Braised hairtail is ready.
Don't cover the pot when cooking fish, because it will stew out the fishy smell in the pot.