What are some magical ways to make hairtail that are delicious and nutritious?

Hairtail fish have very few spines, with only one large spine in the middle and two rows of smaller spines.

There are many ways to make it, but they are relatively simple. Generally, just fry or fry it.

What I have to mention is that the unique aroma of hairtail, especially when fried in the pan, is sweet, delicious and unique.

Another point is that the price of hairtail is relatively cheap, which is much more cost-effective than beef and mutton. The price-performance ratio is very high.

Below I will share with you the detailed methods of making three hairtails. You can learn to do them in the future.

Detailed instructions for dry-fried hairtail: Chop the hairtail into pieces and put them in a basin.

Add minced onion and ginger, rice wine, edible salt, star anise, and peppercorns, stir, and marinate for flavor.

Add cooking oil to the pot and when it is 80% hot, wrap the hairtails one by one in dry flour, put them in the pot and fry them.

Fry the hairtail until golden brown. When cooked, take it out and put it on a plate.

Technical points: Hairtail must be marinated for more than 20 minutes to better absorb the flavor.

The whole wheat flour must be evenly coated, otherwise the skin will easily rot.

Detailed instructions for stewed hairtail: Add oil to the pot, heat it to 80% heat, put the chopped hairtail segments into the pot, fry until the skin is golden brown, crispy and hard, then pick it up and prepare.

Leave a little oil in the pot, add dried chili peppers, star anise, and peppercorns and fry over low heat.

Then add garlic slices and ginger slices, stir-fry until fragrant.

Add oil, delicious fresh soy sauce, rice wine to cook until fragrant, add a little cold water, salt, and white sugar to adjust the taste.

Put the hairtail into the soup and bring it to a boil over high heat, then turn down the heat and slowly cook until the flavor becomes fragrant.

After the hairtail fish is fragrant, use high heat to thicken the sauce, add two drops of sesame oil, and it's done.

Technical points: Be sure to dry out the hairtail skin so that the fish will not fall apart easily when cooked.

It has to be slowly cooked over low heat until the flavor is absorbed and it tastes fragrant.

Detailed method of steaming hairtail: clean the fresh hairtail inside and out, and then chop it into pieces.

Add fermented rice wine, edible salt, green onion and ginger, and marinate for ten minutes.

Arrange the marinated hairtail neatly on the plate.

Boil the water in the stainless steel pot, and put the hairtail into the stainless steel pot and cook slowly.

After boiling for 15 minutes, turn off the heat, wait for a few minutes to recover, then take it out and add some donut and coriander on top.

Technical points: To make steamed hairtail, the hairtail must be very fresh.

If it's a little stale, don't steam it, you can fry it.

After boiling, you can also pour a little delicious fresh soy sauce on it before eating, which will make the taste even better.