Food seasoning: hairtail, aged vinegar (or rice vinegar), salt, monosodium glutamate, white sugar, soy sauce, oil consumption, onion, garlic, rice wine, onion, ginger slices, garlic, vegetable oil and cassava starch. Production process:
Step 1: Choose 1-2 fresh hairtail from the market, slaughter it safely, and then change the knife to scrape off the silver substance on the surface (it is ok not to shave, its main component is human fat, which contains a lot of unsaturated fat and has higher nutritional content than fish).
The second step is to change the surface of the fish with a knife. After changing, cut into small pieces (cut into small pieces every 3-5 knives, as shown above). After the whole thing is done, put it in a basin for later use. In addition, prepare suitable fresh garlic racks and shallots in advance, cut them into small pieces and put them on the plate for later use.
Step 3: Then, add a proper amount of Dongru, ginger slices and pepper into the cut hairtail, pour a small amount of rice wine at the same time, grab it directly, then set aside to marinate for 5-8 10min, and then pick out all the residues. Moreover, sprinkle a thin layer of cassava starch and turn it over again for use.
Step 4: In addition, prepare a clean empty bowl in advance, first pour in 1 spoon of cold water, 1 spoon of soy sauce, 1 spoon of oil consumption, 1 spoon of aged vinegar (rice vinegar is recommended if necessary), and add a small amount of salt, monosodium glutamate and white sugar for seasoning, and finally add a proper amount of mashed garlic.
Step 5: Boil the oil, and when the temperature rises to 60% to 70%, put the coated and desized hairtail segments into the boiled oil one by one (fry to 1 min, and then wrap them with chopsticks), soak them in low fire until they are golden and crisp, control the oil and replenish water, and then put them on a plate again for use.
Step 6: Leave a small amount of oil in the pot, first add the garlic and onion prepared in advance, stir-fry until it is raw, then add the freshly fried hairtail, and pour in the juice prepared in advance. After the juice is dried by fire, it can be taken out of the pot and put on a plate to make the China version of the sugar-cooled hairtail.
Although the practice of fish with sugar is relatively simple, the cooking methods in different regions are different. For example, chefs in Jiangxi and Fujian have different tastes, and the key difference lies in the way of pickling. The former will use spices, such as pepper and spiced powder, while the latter pays more attention to the rural flavor of fish, so a little salt can be used.