Fried hairtail is to fry hairtail segments in oil, which is characterized by deep yellow color, slightly crisp, salty and tender skin and fresh and fragrant taste. Hairtail is rich in magnesium and has a good protective effect on cardiovascular system. Remove intestines, head and tail from hairtail, scrape scales, clean, cut into 5cm-long sections, then marinate with Jiang Mo, pepper powder, aniseed powder and salt, adjust water with starch to make paste, heat vegetable oil in the pot, take out hairtail sections, put them into the oil pan one by one, fry them in slow fire until both sides are golden, then take them out and put them on a plate, and fry hairtail.
Brief introduction of hairtail
Hairtail belongs to trichiuridae, a suborder of vertebrates under Chordata, also known as nepotism, fat belt, oil belt, toothfish, etc., which is fierce. Qingdao and Rizhao cities along the Yellow Sea are called snakeheads. Hairtail's body shape is flat like a band, showing silver gray, dorsal fin and pectoral fin are light gray with tiny spots, tail is black, the tip of hairtail is big, and it gradually tapers to the tail, with a total length of about 1 meter. It is fierce and mainly feeds on shrimps and squid.
It is mainly distributed in the western Pacific Ocean and Indian Ocean, and distributed in the Yellow Sea, East China Sea, Bohai Sea and South China Sea in China. It is also known as the four major seafood in China with large yellow croaker, small yellow croaker and squid. Hairtail swimming ability is poor, the group inhabits the middle and lower water layers during the day, and rises to the surface at night.