Steps of taking fish with tomato juice:
1. Wash hairtail and cut into sections. Marinate with cooking wine, salt and onion ginger for 30 minutes.
2. Drain the hairtail and dip it in a layer of dry starch.
3. Heat the oil in the pot and fry the hairtail in the pot until both sides are golden.
4. After the oil in the pot is hot, add ginger slices and garlic slices and stir fry.
5. Add tomato sauce and stir fry slightly, and add a little boiling water.
6. Add the fried hairtail section. When the tomato sauce is boiled, thicken it with starch and take it out of the pot.
Reminder:
1, fresh hairtail is silvery gray and shiny; However, some hairtail sticks a yellow substance on the silvery luster. Because hairtail is a kind of fish with high fat content, when it is not well preserved, the fat on the fish surface will be oxidized rapidly because of a lot of air contact, and the product of oxidation is to make the fish surface yellow.
2. When buying hairtail, try not to buy hairtail with yellow color. If you buy hairtail, you should eat it in time, otherwise the fish will soon rot and stink.
How to choose hairtail—
1. Look at the body shape: complete and tailless, fleshy, wide and of good quality; However, the small and incomplete fish are mostly hairy knives, with less meat and more thorns and poor quality.
2. Look at the body surface: the whole body is silvery white, the surface film is not defective, the wings are intact, and the fish belly is not damaged. The luster is poor, the fish is gray or yellow, with mucus, broken head, black cheeks, serious abdominal injury and poor quality.
3. Look at the fisheye: the eyeball is full and the cornea is bright and not turbid; If the eyeball is sunken and turbid, the quality is poor.
4. Touch the fish: the meat is thick and elastic.