Hairtail is a kind of home-cooked dish. Hairtail is rich in various mineral elements and vitamins, and it is an ideal nourishing food for the elderly, children and pregnant women. Hairtail is also a deep-sea fish, and few people have seen live fresh hairtail. Although the frozen hairtail is easy to clean, it always has a strong smell. To make hairtail delicious, removing fishy smell is the key! Use the "these two" tricks, and the hairtail is crisp and tasteless! The main way for us to cook hairtail is to fry it after pickling, which can remove the fishy smell of hairtail to the greatest extent. When we cook hairtail, we should not be stingy with onion, ginger and garlic cooking wine, and it is best to marinate it for a long time, so that the hairtail will not have fishy smell. -fried hairtail-

The main ingredients: hairtail, onion, ginger, eggs, starch,

Seasoning: salt, thirteen spices, cooking wine,

Specific production steps:

1. First, we will treat hairtail, cut off the fins and head, and clean up the fish viscera. Chop the onion into pieces, chop the ginger into powder, put it into the hairtail, then add a proper amount of salt, thirteen spices and cooking wine, grab and mix evenly, and marinate for 2 minutes

3. Beat three eggs in a bowl, then pour them into the hairtail and stir evenly, then add starch to make the fish pieces evenly wrapped with a layer of starch

4. Pour oil into the pot, and put the marinated oil into the pot at a temperature of 5%. Very crispy and delicious, and the meat is fresh and tender, very delicious. When eating, directly remove the fishbones on both sides and the middle row, and the rest is all meat, and there are no other unnecessary cooking tips:

1. Fish skin is rich in protein and other nutrients, so don't remove the fish skin when cooking fish, especially for women. Eating fish skin properly is also good for beauty, and it is edible in many ways. Hairtail is the most common fish in people's dining tables. Hairtail tastes good, has high value and is relatively affordable, which is more in line with the consumption level of the public. Moreover, hairtail can withstand a variety of cooking, which is undoubtedly a kind of fish that is deeply loved by the public.

2. When frying hairtail, there are skills. Some people paste it first and others fry it directly, but the chef says that none of them are right. Learn a clever trick. Rub the bottom of the hot pot with ginger once, and a protective film will be formed at the bottom of the pot, so that the skin of hairtail can be isolated from the bottom of the pot, so that the fried hairtail will not stick to the pot, so it is not easy to break the skin. In addition, we need to remind everyone that before frying hairtail, the pickling step must be done well. Pickling hairtail with pepper and white wine can remove the fishy smell and make the fish more delicious. Xiaobian has learned how to fry hairtail, and family members who cook hairtail at home like it very much.