Among many fish, we often eat grass carp, crucian carp, perch, carp, etc. People in coastal areas eat more marine fish. In fact, hairtail is also a fish worth eating. Hairtail, as a kind of marine fish that can't be cultured artificially, often appears in our life in a chilled state. Because of this, the nutritional value of hairtail is also underestimated by the world. After all, it is not as fresh as fresh grass carp, crucian carp and other fish. However, hairtail is more nutritious than grass carp and crucian carp.
Hairtail has few fishbones, tender meat and high edible rate. The protein contained in hairtail is high-quality protein and various nutrient elements. Regular consumption of hairtail can enhance human immunity and antiviral ability. Hairtail is also a kind of fish worth eating in cold winter. The eating method of hairtail is relatively simple, and it can be eaten after basic pickling and frying. Tender on the outside, delicious. Today, I will share with you an improved method of fried hairtail, which is more delicious than ordinary fried hairtail and suitable for drinking and eating.
Ingredients preparation: one hairtail, appropriate amount of onion, one piece of ginger, two spoonfuls of cooking wine, appropriate amount of salt, half a spoonful of soy sauce, one spoonful of soy sauce, a little chicken essence and appropriate amount of Chili noodles.
Step 1: Cut the bought hairtail into diamonds with uniform size. Don't shave the silver surface of hairtail, just rinse it clean. Because the silver substance on the surface of hairtail is rich in nutritional value, it is a pity to discard it. Clean hairtail, and remember to remove the black mucous membrane and attached bone blood from the belly of the fish, otherwise the hairtail smell is very heavy. Put the cleaned hairtail into a dish, add cooking wine, ginger and onion to remove the fishy smell, sprinkle some salt and marinate for 20 minutes.
Step 2: fry hairtail. Some people wrap flour and others fry it directly. I will teach you the correct way. Hairtail is delicious without breaking the skin. It smells so good! Pour oil into the pot and heat it to 60% heat. Put the pickled hairtail into the pot with chopsticks and fry it over high fire. Pour out the pickled cooking wine and fishy water. Don't flip the hairtail easily when you put it in the pot, so it won't stick to the pot easily.
Step 3: When the bottom of hairtail is browned, turn over and slowly fry until both sides are golden. The degree of frying depends on personal taste. Generally speaking, I prefer to fry it brown, which tastes better.
Step 4: After the hairtail is fried, put the soy sauce, soy sauce, chicken essence, Chili noodles and cooking wine into the pot. If the salty taste is not enough, you can sprinkle more salt.
Step 5: After the seasoning is put into the pot, simmer with low fire until the soup is dry, so that the hairtail can eat enough. Then you can turn off the fire, put the pot on the plate, sprinkle with chopped green onion and serve.
Fan you who likes to eat hairtail strongly recommend you to try this practice. Fried hairtail retains the burnt taste, while braised hairtail is more delicious. Trust me, you will like this way of eating hairtail.
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1. When selecting hairtail, it is necessary to observe whether the silver on the surface of hairtail is complete, and it is not necessary to scrape off the silver deliberately, which is the essence of hairtail. Fresh hairtail, the eyes are clear, full and not sunken, and the fish will rebound when pressed. Choose hairtail carefully.
2. Cleaning hairtail is also an important part of removing fishy smell. Remember to clean up the internal organs, clean up the black mucosa and bone blood in the belly of hairtail.
3. When frying hairtail, don't turn the hairtail over in a hurry. When the temperature in the pot is enough, fry the bottom of the pot until golden brown and then turn it over, so that the fish will not be easy to loosen and stick to the pot.