It would be a pity to throw away the hairtail that has been frozen for a long time! Eat two fish to teach you how to solve it easily

I believe many friends will encounter the same problem as Zhang Zhang! During the Chinese New Year, I stored a refrigerator full of hairtail segments. I couldn’t finish them from the beginning of the year to the end of the year. I wanted to take them out to eat, but they stayed frozen for a whole year! If you have no appetite at all, throw it away! It’s not broken, which is a pity! Stale and not bad hairtail is the most troublesome

What I want to do is eat two fish, namely fried hairtail and air-dried salted hairtail! I won’t introduce too much about the fried hairtail, but Zhang Zhang wants to focus on the salted fish! Salted fish is something Zhang Zhang’s family likes to eat. We usually use the head and tail of the hairtail, which are not good parts. After the hairtail is salted and dried, it tastes dry, a little hard, and very Like dried meat, the more you chew it, the more fragrant it becomes. Moreover, the prepared salted hairtail fish can be stored for a long time, and the meat texture and taste will not change. It can be fried at any time without thawing, which is very convenient!

Dry-fried hairtail

Thaw the hairtail naturally, clean it, choose a better part, and score a few cuts on both sides to make it easier to taste! We save the remaining head, tail and rotten belly parts to make salted fish.

Add 1 spoon of salt, 1 spoon of pepper, 1 spoon of cooking wine, 3 spoons of light soy sauce, appropriate amount of minced ginger to the hairtail segments and marinate for 30 minutes.

Put a layer of flour on both sides of the marinated hairtail and prepare to fry it in a while.

The patted flour needs to be pressed with your hands. It must be evenly, firmly and lightly coated to taste.

Pour an appropriate amount of oil into the pot. When the oil temperature is about 70-80% hot, add the hairtail and fry over low heat until both sides are golden brown.

This is the best part of the hairtail. Although it has been frozen for a long time, after marinating, the meat is still very tender and has no fishy smell. It is delicious when eaten hot!

Air-dried salted hairtail

Clean the remaining hairtail and cut off the fish belly. The fish belly itself will be rotten after being frozen and thawed for a long time, and the water content is also high. Just cut it off. Cut off the backbone and keep the upper part of the back meat.

Clean and handle the hairtail fish and place them neatly in the basin.

There are 9 pieces of fish in Zhang Zhang’s basin, and 3 spoons of salt are put in them. Because they can be eaten quickly, they don’t need to be very salty. If you need to preserve it for a long time, you can add 4-5 spoons of salt, it will be very salty!

Add salt to the hairtail, mix well and marinate for about 6 hours.

The first day of drying fish!

Control the moisture of the marinated hairtail, place them evenly in the basin without overlapping, and place them in a ventilated place to dry.

The second day of drying the fish

On the second day, you can put the fish on a covered mat, spread a layer of kitchen towel to absorb water, and continue to dry.

It is ready until both sides of the hairtail are slightly dry, do not stick to your hands, and no moisture leaks out, and the meat becomes elastic when pressed with your hands.

3-4 days is enough if the weather is good.

When eating, add a small amount of oil to the pan and fry over low heat until golden brown on both sides! Those who want to eat it with the bones can fry it dryer, and it’s no problem to eat it with the bones!