Raw materials:
Hairtail 1 strip, ginger slices and shallots.
Practice:
1, clean hairtail pieces to dry water, and cut several knives on both sides of hairtail.
2. Wrap a thin layer of dry powder on the surface.
3, heat the pot, put the right amount of oil, put the hairtail pieces in place, and fry slowly on low heat.
4. After frying until golden brown, turn over and fry the other side into golden brown.
5. Prepare other raw materials after frying hairtail: a cup of cooking wine, a cup of soy sauce, a cup of cola and a few slices of ginger.
6, leave a little oil in the pot, add ginger slices and saute.
7. Add the fried hairtail pieces.
8. Put in three cups of prepared raw materials, bring to a boil over high fire, and turn to low fire for ten minutes.
9. Add the right amount of salt to taste, and then turn to high fire to collect juice.
10, put the juice away and put it in the plate.
Tip:
1, hairtail pieces must be drained or dried with a clean towel, which is not only conducive to wrapping thin powder, but also conducive to not sticking to the pan when frying hairtail;
2. When frying fish, pay attention to the hot pot to cool the oil. Don't rush to turn it after you put in the hairtail piece. When you feel that it is almost the same, you can gently shake the pot. If the hairtail can move, it means that one side is fried, and then turn it over to fry the other side;
3, this dish is simple, just prepare three kinds of raw materials: a cup of soy sauce, a cup of cooking wine and a cup of cola. After adding it, simmer for ten minutes, and the hairtail is easy to taste, and then collect the juice on high fire; Be careful to add less salt, because hairtail is more salty than other kinds of fish.