Hairtail 1 strip

seasoning

Appropriate amount of salt, white pepper, carved wine and salad oil

Material assembly drawing:

Dry frying hairtail step 1

Preparation in advance: wash hairtail and cut it into blocks.

Step 2?

Add salt to hairtail (more, otherwise it won't taste)

Step 3?

Add appropriate amount of white pepper.

Step 4?

Add appropriate amount of Huadiao wine and mix well; Marinate for about 2 hours.

Step 5?

Dry the surface moisture of pickled hairtail with kitchen paper towels.

Step 6?

Heat oil in the pan, add hairtail and fry until both sides are golden.

Finished product drawing of dry-fried hairtail

knack for cooking

Pickled hairtail has more salt and tastes more salty. If you are afraid of fishy smell, you can add some onion and ginger to pickle together.

If you have time, the curing time can be longer.

Hairtail is dried with paper towels, which can reduce the splash of oil.

Use as much or as little oil as you like.

Dish features

This pickled and fried fish is often called dry frying, which I call the second simplest way to cook fish besides steaming. The fish cooked in this way can not only keep the flavor of the fish itself, but also have no complicated cooking steps. If the fish is fresh enough, even the onion and ginger can be omitted. Grab a handful of salt and sprinkle it on the fish. Just wait for the taste, put it in the pot and fry it slowly, and the aroma will come to your face.

Dry-fried fish is delicious, except that it is crispy outside and tender inside, and it is original. It can be eaten cold. As we all know, fish will smell fishy when it is cold, especially when it is steamed. Once the temperature is lost, even the refined and expensive swordfish will be rejected. Fish that can be pickled and fried again is different. Hot food is delicious, and cold food is not fishy, but the meat quality is firmer and more elastic than hot food.

With dry fried fish, soaked rice is the best staple food. Non-rice is more than noodles, even the porridge cooked now is lacking, but it is the ultimate with a bowl of overnight rice. Some Shanghainese should love this way of eating. The rice grains in the rice-soaked soup cooked with leftovers are still discernible, though not as smooth as porridge, but more chewy. When you bite a fish fried in dry mouth, the umami immediately spreads, and you can chew it with the rice grains in your mouth, except for its delicious flavor, which is indescribable.