Composition:

Hairtail 800g, ginger10g, pepper 5g, star anise 5g, starch (pea)10g, salt 5g and vegetable oil 50g.

Method:

1. Remove intestines, heads and tails from hairtail, scrape scales, clean and cut into 5cm-long sections, then marinate with Jiang Mo, pepper powder, aniseed powder and salt, and mix with starch to make paste;

2. Heat the vegetable oil in the pan, take out the hairtail segments, put them in the oil pan one by one, fry until both sides are golden, take them out and put them on a plate, and fry the hairtail until it is cooked.

Exercise 2

Composition:

Fresh hairtail 1000g, 2 egg whites, flour 100g, corn starch 150g, edible oil, cooking wine, monosodium glutamate, salt, pepper and sliced onion and ginger.

Method:

65438+

2. Stir-fry the wok, put the oil in, heat it to 40% to 50% (120- 150℃), add a thin layer of paste of hairtail, fry it until it is light golden brown, crisp and cooked, take it out, plate it for beautification, and fry it.

Skills:

1, the main ingredients should be fresh, the thickness should be uniform, the scales and internal organs should be removed during processing, and the molding should be uniform and tidy.

2. Pickling should not be too salty, crispy skin should not be too thick, frying oil temperature should not be too hot, and the finished dish should be light golden yellow, crispy outside and cooked inside.

3. Dry fry hairtail. After pickling, dip in dry starch and fry in oil pan. Other methods are as above.

Exercise 3

Composition:

Hairtail 500g, flour, eggs, onion, ginger, refined salt, cooking wine.

Production method:

1, wash the viscera of hairtail, slightly cut the 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 sections, put some ginger and less salt and mix well;

3. Use flour, eggs, water and a little salt to make juice, then dip a layer on the surface of hairtail, put it in a pot, fry it, then take it out of the pot and fry it.

Skills:

1, when curing, it is very important to fully absorb the seasoning and dry it (until there is no liquid on the surface). If it is not dried, it will affect the molding when frying.

2. Ensure that the oil temperature is high enough. When the oil temperature is low, the fish skin will stick to the bottom of the pot.

3. Turn down the fire after the oil temperature reaches the temperature. If the fire is too big, the fish will be fried too dry and will soon become mushy.

4, fry fish, if you want to continue to braise in soy sauce, you must pour hot water, if you add cold water, it will smell after burning.

Exercise 4

Recipe ingredients:

200 grams of fresh hairtail, a little flour, 750 grams of vegetable oil (about 25 grams), 2 tablespoons of Shaoxing wine1/,5 tablespoons of refined salt1/,appropriate amount of pepper and seasoning powder, and appropriate amount of salt and pepper and spicy soy sauce.

Production method:

1. Chop off the head and tail of hairtail, cut off the dorsal fin, cut open the belly, remove the internal organs and wash off the black clothes in the belly. Then insert oblique "cross" flower knives on both sides of the fish, cut into 7 cm long sections, put them in a pot, add refined salt, monosodium glutamate, pepper and Shaoxing wine, marinate and mix well, and dip them in dry flour for later use;

2. When the oil pan fires to 70% heat, put the marinated hairtail section and fry it thoroughly. When it turns golden yellow, take out the clean oil and put it on a plate. Then fry the hairtail and season it with pepper, salt and spicy soy sauce.