However, real food does not use a fixed method, and it is not tired of eating fine. Different ingredients should be applied according to their materials and methods. Let me share my method of making fried hairtail for everyone, hoping to attract more attention. Hairtail is my favorite ingredient, and some places are also called swordfish. I like to eat it whether it is braised or fried. Today, I would like to share with you my practice of dry frying hairtail. The amount of ingredients below corresponds to 950 grams of hairtail. This dish is crisp, delicious and delicious.
Braised hairtail is the most common dish in our family, which contains unsaturated fatty acids, especially for middle-aged and elderly friends. Therefore, it is delicious, nutritious and healthy, and the method is simple. It is a rare delicious home-cooked dish. I grew up in the mountains of Sichuan, and later I went to work in a small county with my parents. At that time, the traffic was not as developed as it is now, and seafood was rarely seen. My parents were dual-employed, and what I ate most was the canteen of my unit. The only seafood you often eat is hairtail.
Add a proper amount of salt, a spoonful of soy sauce, a spoonful of oyster sauce, and bring the water to a boil. After the water boils, put the fried hairtail into the pot, cover the pot and simmer for about five minutes. When the water is almost dry, add garlic sprouts and green pepper, stir-fry until it is cut off, and then drop a little sesame oil before taking out the pot. Coated and uncoated. These two methods are to keep the skin of hairtail intact. If the skin is covered with powder, there will be a thin layer of crispy noodle coat on the surface of hairtail. If it is not covered with powder, there will be no noodle coat, only the skin of hairtail will taste crispy.