Production method

Method 1

Production materials

Ingredients: hairtail 8g [1]

Seasoning: 1g ginger, 5g pepper, 5g star anise, 1g starch (pea), 5g salt and 5g vegetable oil

Features:

Practice flow

Remove the intestines, head and tail of hairtail, scrape scales, clean and cut into 5cm-long sections, then marinate with Jiang Mo, pepper powder, aniseed powder and salt, and adjust the starch to paste.

2. Heat the vegetable oil in the pan, take out the hairtail segments, put them into the oil pan one by one, fry them in slow fire until both sides are golden, then take them out and put them on a plate.

Tips for making

5 grams of vegetable oil in raw materials is the actual consumption, and about 3 grams of vegetable oil needs to be prepared because of the process of frying.

Pettitte-food phase grams:

Hairtail: Hairtail should not be fried in butter or sheep oil; Do not eat with licorice and Schizonepeta.

Method 2

Materials

Ingredients: 2 hairtail strips

Ingredients: onion, ginger, garlic, cooking wine, soy sauce, salt, pepper, pepper and flour

Method:

1. Wash hairtail, and remove internal organs.

2. Then cut into blocks with uniform length, add onion, ginger and garlic, cooking wine, soy sauce and salt, sprinkle a little pepper and pepper, turn over and marinate for 25-3 minutes.

3. The surface of pickled hairtail is covered with a thin layer of flour.

4. Heat the wok, pour in cooking oil, and when the oil temperature is 6% to 7%, add hairtail. (Don't turn it over in a hurry, turn it over and fry it after a little shaping.)

5. Remove the hairtail when it is fried to golden brown on both sides with low and medium fire, and put it on kitchen paper to absorb excess oil.

6. Set the plate, or continue to make sweet and sour or braised hairtail.

method 3

material

main ingredient: hairtail 5g

making process

making process

auxiliary materials: flour, eggs, onion, ginger, refined salt, cooking wine

after pickling and frying, it is delicious.

Production technology

1. Wash the viscera of hairtail, cut off the head and tail tips, and cut into sections;

2. Pour in some cooking wine (it doesn't matter if there is more), cut the scallion into pieces, add some ginger and less salt. Fully and evenly stirred;

3. Mix flour, eggs, water and a little salt to make juice, then coat the surface of hairtail and fry it in a pan.

tip: when curing, it is very important to dry it after fully absorbing the seasoning (until there is no liquid on the surface). If it is not dried,

frying will affect the molding.

Method 4

Chop the head and tail of hairtail, take out internal organs and cut into large pieces.

take a small pot, add some cooking wine, soy sauce, pepper, refined salt, sugar and monosodium glutamate, stir by hand to melt the sugar and salt, then put hairtail in it and mix it evenly, let it stand for more than 3 minutes, or add some Chili noodles.

put the oil in the pan, and when it is about 4% to 5% hot, take a plate, put dry starch in it, bring the hairtail to be covered with dry starch, and fry it in the oil pan until it is golden.