2. Fried hairtail should not be added at one time, but should be added in several times, and then fried in one pot. When stewing fish, master the heat and stew it thoroughly.
Ingredients: hairtail 350g, vegetable oil 1 tablespoon salt 1 tablespoon soy sauce, 2 tablespoons soy sauce 1 tablespoon white sugar, half a spoonful fish sauce 1 tablespoon cooking wine 1 tablespoon pepper, half a spoonful corn starch 1 tablespoon ginger 1 small garlic, 5 petals fine.
1.
Clean the hairtail, remove the black film in the abdomen, rinse it, cut it into long sections, and put a flower knife on the surface to facilitate the taste.
2.
Add a proper amount of cooking wine, salt and shredded ginger to hairtail, and marinate for 10 minute.
3.
Cut shredded ginger, garlic and chopped green onion and colored pepper for surface decoration.
4.
Mix organic soy sauce, soy sauce, sugar, fish sauce and pepper with warm water to make a bowl of sauce.
5.
The salted hairtail is coated with starch on both sides.
6.
Heat a non-stick pan, put a little oil in it, and fry hairtail in a low heat.
7.
Fry until golden on both sides, and take out for later use.
8.
Add another oil pan and stir-fry the ginger and garlic to taste.
9.
Then pour the sauce into the pot and bring it to a boil.
10.
Add hairtail to the pot and cook until the water is dry, turning over halfway.
1 1.
Finally, dish the hairtail and decorate it with chopped green onion and colored pepper.
knack for cooking
Don't go too deep with the flower knife on both sides of hairtail, otherwise the fish will easily fall off the bone when frying.