5g hairtail, 75g salt, 5g chopped green onion, 5g yellow wine and 15g salad oil (actual consumption is 5g). ?

1. Remove the intestines, head and tail of hairtail, scrape scales, clean and cut into 5cm-long sections, then marinate them with Jiang Mo, pepper powder, aniseed powder and salt, and adjust the starch to paste;

2. Heat the vegetable oil in the pan, take out the hairtail segments, 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 the hairtail. ?

Hairtail pieces are dark yellow in color, slightly crispy, salty and tender in skin, and delicious.

ingredient: 8g hairtail. Please click to enter the picture description

Seasoning: 1g of ginger, 5g of pepper, 5g of star anise, 1g of starch (peas), 5g of salt and 5g of vegetable oil.

features: the fish section is golden, crisp and delicious.

Process: 1. Remove the intestines, head and tail of hairtail, scrape scales, clean and cut into 5cm-long sections, then marinate them with Jiang Mo, pepper powder, aniseed powder and salt, and adjust the starch to paste;

Dry-fry hairtail

2. Heat vegetable oil in the pan, take out hairtail segments, 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 serve;

3. Put some salt and pepper in the dish that likes salt and pepper, and it will have a special flavor.

key: 5 grams of vegetable oil in raw materials is the actual consumption. Because of the frying process, about 3 grams of vegetable oil should be prepared.

ingredients: 2 hairtail.

ingredients: onion, ginger, garlic, cooking wine, soy sauce, salt, pepper, pepper and flour.

Process:

1. Wash hairtail, remove head and tail and remove internal organs;

2. Then cut into blocks with uniform length, add onion, ginger, garlic, cooking wine, soy sauce and salt, sprinkle a little pepper and pepper, turn over and marinate for 25-3 minutes;

3. The surface of pickled hairtail is covered with a thin layer of flour;

4. Heat the wok, pour in cooking oil, and when the oil temperature is 6% to 7%, add hairtail. Don't worry about turning it over, turn it over and fry it after a little shaping;

5. fry hairtail on medium and small fire until both sides are golden, then take it out and put it on kitchen paper to absorb excess oil;

6. Set the plate, or continue to make sweet and sour or braised hairtail. Please click to enter the picture description

Ingredients: 5g hairtail.

Accessories: flour, eggs, onions, ginger, refined salt and cooking wine.

Process:

1. Wash the internal organs of hairtail, cut off the tip of head and tail, and cut into sections;

2. Pour in some cooking wine (it doesn't matter if there is more), cut the scallion into pieces, add some ginger and less salt. Fully and evenly stirred;

3. Mix flour, eggs, water and a little salt to make juice, then coat the surface of hairtail and fry it in a pan.

tip: when curing, it is very important to dry it after fully absorbing the seasoning (until there is no liquid on the surface). If it is not dried, it will affect the molding when frying. ?

Method 4

1. Chop the head and tail of hairtail, take out internal organs and cut into large pieces.

2. Take a small pot, put some cooking wine, soy sauce, pepper, refined salt, white sugar and monosodium glutamate, stir by hand to melt the white sugar and salt, then put hairtail in it and mix well, let it stand for more than 3 minutes, or add some Chili noodles.

3. Put oil in the pan. When it is about 4% to 5% hot, take a plate, put dry starch in it, bring the hairtail to be covered with dry starch, and fry it in the oil pan until it is golden.