1. 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 water with 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 on slow fire until both sides are golden, take them out and put them on a plate, and fry the hairtail. ?
Hairtail pieces are dark yellow in color, slightly crisp, salty and tender in skin, and fresh and fragrant in taste.
Ingredients: 800g hairtail. Please click to enter a picture description.
Seasoning: ginger10g, pepper 5g, star anise 5g, starch (pea)10g, salt 5g and vegetable oil 50g.
Features: The fish section is golden, crisp and delicious.
Process: 1. Wash hairtail, remove head and tail, scrape scales, cut into 5cm-long sections, then marinate with Jiang Mo, pepper powder, aniseed powder and salt, and adjust the starch to paste;
Dry fried hairtail
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, take them out and put them on a plate, and serve;
3, like salt and pepper, put some salt and pepper on the plate to eat, it is more unique.
Tips: 50 grams of vegetable oil in raw materials is the actual consumption. Because of the process of frying, it is necessary to prepare about 300 grams of vegetable oil.
Ingredients: 2 hairtail.
Ingredients: onion, ginger, garlic, cooking wine, soy sauce, salt, pepper, pepper and flour.
Process:
1, wash hairtail, remove head and tail to remove internal organs;
2. Then cut into blocks with uniform length, add onion, ginger, garlic, cooking wine, soy sauce and salt, sprinkle a little pepper and pepper, turn over and marinate for 25-30 minutes;
3. The surface of the pickled hairtail is covered with a thin layer of flour;
4. Heat the wok, pour in cooking oil, and when the oil temperature is 60% to 70% hot, add hairtail. Don't worry about turning it over, turn it over and fry it after a little shaping;
5, medium and small fire will fry hairtail until both sides are golden, remove it and put it in the kitchen paper to absorb excess oil;
6, put the plate, or continue to make sweet and sour or braised hairtail. Please click to enter a picture description.
Ingredients: 500g hairtail.
Accessories: flour, eggs, onions, ginger, refined salt, cooking wine.
Process:
1, wash the internal organs of hairtail, cut off the head and tail tips, and cut into sections;
2. Pour in some cooking wine (a little more doesn't matter), cut the scallion into sections, add some ginger and less salt. Fully and evenly stirred;
3. Make juice with flour, eggs, water and a little salt, then dip a layer on 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, it will affect the molding when frying. ?
Practice 4
1, decapitate the hairtail, take out the internal organs and cut into large pieces.
2. Take a small pot, put some cooking wine, soy sauce, pepper, refined salt, white sugar and monosodium glutamate, stir by hand to melt the white sugar and salt, then put hairtail in it and mix it evenly, and put it for more than 30 minutes. You can also put some Chili noodles in it.
3, put oil in the pot, when it is about 40% to 50% hot, take a plate, put dry starch in it, bring it with dried starch, and fry it in the oil pan until it is golden.