Fried hairtail (techniques of not coating it with flour so it doesn’t rot easily

Ingredients

1 or 2 hairtail fish edible oil and salt

Method< /p>

1 | It is best to buy frozen hairtail, rather than frozen. Frozen hairtail has loose flesh and will fall apart easily when fried.

2 | Remove the intestines of the hairtail and clean it. The white substance on the surface is said to be very nutritious and can be kept. If you don’t like it, you can also clean it and cut it into sections, then drain the water and pinch it out with your hands. Then sprinkle a little salt, mix well, and let it dry overnight without covering it. This step is very important. Only the air-dried hairtail has firm texture and is not easy to fry. It can be kept outside at room temperature in other seasons. Refrigerate overnight and fry at noon the next day (in addition, some people like to add some rice wine to remove the fishy smell, and add some five-spice powder to increase the aroma, both are OK, but make sure the skin is dry before frying!)

3 | If the air-dried hairtail pieces are watery, you can control it, or if the water is not dried out in the early stage, you can use kitchen paper to drain it. Put the oil in the pot (2 to 3 times the amount you usually use for cooking) and set it to medium heat. , wait until the oil is hot in the pot, then use chopsticks to hold the hairtail pieces and put them in one by one. Do not pour them all at once! The number of pieces you put in depends on the size of the bottom of your pot.

4 | Still on medium heat, wait patiently, touch it for about 1 to 2 minutes, still use chopsticks to hold it and turn it over, it will turn slightly yellow.

5 | Similarly, wait patiently for the other side to turn yellow, and turn it over two or three times at most. Then it will look like the color in the picture and the hairtail will be cooked.

Put it on the plate and it is ready to eat.

Tips

< p> Tips for frying hairtail without breaking the skin:

1 | Choose quick-frozen hairtail, do not use frozen hairtail. The freshness of the hairtail determines the quality of the meat and also affects the result of breaking it.

2 | After cleaning the hairtail, be sure to leave it to air-dry. Store it at room temperature in winter and in the refrigerator in other seasons. There is no need to seal it. If you are in a hurry to fry it, you can use your hands to squeeze out the water and use kitchen paper to absorb the water. Method. In short, keeping it dry is the guarantee of not breaking the skin.

3 | Heat the oil in the pan and add the hairtail pieces. Don't turn it over in a hurry. Wait for a minute or two over medium heat, then turn it over gently. It’s best to use chopsticks to flip the food.