As for whether hairtail is fried or fried, it varies from person to person. Some people like to eat fried fish, others don't. So it's hard to adjust. For me, I like fried fish. As for the problem that fish do not come loose, in fact, onion, ginger, garlic and millet pepper will not explode when frying. Add a bowl of water to the pot, add a proper amount of oil consumption and soy sauce, stew for 5 minutes, collect the juice, and finally pour in starch water to thicken it, and it will be cooked in one minute. A very delicious braised hairtail is ready, super delicious!
Pour a proper amount of boiling water into hairtail, simmer for 5 minutes after the fire is boiled, then pour the soup on hairtail with a spoon, and water it constantly, which will make hairtail more delicious. It only takes about 5 minutes, and you can ignore it. First put the oil in the pot, heat the oil, and roll it in the pot with hot oil to ensure that every corner of the pot is nourished by hot oil. Then pour the oil out of the pot, put the oil back, cook until it is 6 or 7 ripe, put the fish in, turn off the fire and fry slowly.
Let's talk about how to fry hairtail first. When handling hairtail, the scales must be removed, so as to ensure that the fish made has no fishy smell. Prepare onion, ginger, garlic, cooking wine, vinegar, soy sauce (or noodle sauce), a little pepper, and put cold oil in a hot pot. Stir-fry Chili peppers with onion, ginger and garlic in oil, which is simple and tasty, while ensuring that nutrients are not lost. Then at this time, some people are curious about how to make hairtail delicious. Why did the hairtail they made break when it was not fragrant? In fact, the practice of bringing fish is not complicated, and the focus is on the details.