Hairtail is a common marine fish. It's not just fried. And frying, it is a very helpless method, it can be eaten in many ways. Moreover, the key to all kinds of hairtail practices is related to its freshness. Being able to make crispy hairtail for pancakes is very popular in Beijing and its Shandong area. You can also fry stew, white roast, sauce roast, dry roast, sugar cool and spicy. Can refer to the way of hot pot restaurant to make taro hairtail, water-boiled hairtail and pepper hairtail. Stewed hairtail is mainly made of hairtail and pepper, with star anise and shallot as auxiliary materials. Production process: hairtail is washed and chopped, pepper is cut into strips, and ginger is cut into slices; Wash shallots, cut into strips, and marinate hairtail with salt for half an hour.

Prepare a bowl in advance, pour in appropriate cold water, add white sugar, soy sauce and mature vinegar, and stir to make juice; Wrapping the pickled hairtail with flour; Pour the oil into a cool pan, fry the hairtail until golden brown, and drain the oil; Add some oil to the pot, saute anise and ginger slices, and add hairtail; Pour in the prepared juice, add pepper and winter shavings; Just simmer until cooked. Stewed hairtail is delicious, and friends who love this dish can make it by themselves. Hairtail, a kind of seafood fish species, is delicate in meat and rich in nutrition. Fresh live hairtail is rarely seen, but what we see is mostly frozen or refrigerated hairtail. Although it is eaten very little, it is really a rare delicacy.

Because its fishy smell is heavier than the general fishy smell, it is not suitable for soup or steaming, so the most common eating method of hairtail is stewing or frying, and it is also a common method for making crispy hairtail. Eating hairtail regularly can nourish the stomach, enhance resistance and moisturize the skin. Crispy hairtail is a very popular dish, which is made by frying hairtail with slow fire and boiling oil. The hairtail before frying tastes crisp and delicious. Preparation materials: 700g hairtail, one spring onion, salt, ginger, rice wine, a small amount of pepper, a small amount of soy sauce, oil, raw eggs, a small amount of dried starch and spicy.

Production method: clean the internal organs of hairtail, clean it after removing the head and tail, cut it into finger-length segments, and clean shallots and cut them into strips at will. Put the chopped hairtail in a plate, add shallots, ginger, pepper, salt, soy sauce and white pepper, mix well with chopsticks and weigh and pickle 15min up and down (roll several times in the middle to make it more delicious, and you can pickle it for a while if you have time. ) Pour 500g of oil into the pot, and bake it to 60-70% heat on medium heat (you can put it in the oil with chopsticks, and if even hot bubbles occur, it will be 60-70% heat), break up two eggs and reserve them, wrap the pickled hairtail with a layer of egg liquid, dip it in a layer of dry starch, then gently put it into the pot, fry it gradually with slow fire, fry it to a set shape, and roll it with chopsticks until the hairtail is fried.