The nutritional value of hairtail is actually very high, although it is not as popular as crucian carp, silver carp and other fish, but people who know how to eat have a very high evaluation of hairtail. First of all, hairtail is a kind of marine fish, which has the characteristics of prickly meat and delicious nutrition. Although the fat content of hairtail is higher than that of ordinary fish, most of them are unsaturated fatty acids, which can reduce human cholesterol, enhance the vitality of human skin and nourish hair. Eating hairtail regularly is also beneficial to the five internal organs, which is why the older generation will advise their daughter-in-law to eat more hairtail after childbirth, which is helpful for the postpartum recovery of women. Therefore, hairtail is a nourishing ingredient that we can't miss in our daily life. ? When it comes to hairtail cooking, it is rich and varied, including fried hairtail, braised hairtail, sweet and sour hairtail and so on. However, many people have a headache that hairtail sticks to the pot, because there is a layer of silver powder on the surface of hairtail, which is easy to stick to the pot. Stop frying hairtail with starch and flour! With this method, the fish does not smell fishy, the skin does not stick to the pot, and the meat is not loose! If you want the original flavor of hairtail and don't want to eat excess starch and flour, you need to use three seasonings, yellow wine, ginger and salt. The three seasonings are added in two steps to ensure that the hairtail you made has no fishy smell, the skin of the fish doesn't stick to the pot and the meat quality is still firm.

Ingredients preparation: one tail of hairtail, two red peppers, one piece of ginger, one clove of garlic with big head, appropriate amount of salt, one spoonful of oyster sauce, one spoonful of soy sauce, a little chicken essence and three spoonfuls of yellow wine.

The method of spicy fried hairtail

Step 1: Cut hairtail into segments with uniform length and clean it, especially tear off the black film in the belly of the fish. Then put the hairtail into a bowl, pour in 2 spoonfuls of yellow wine and appropriate amount of salt, and marinate for half an hour. Step2: Wash the red pepper and cut it into pepper rings. Wash the soil on the surface of ginger and cut it into shredded ginger. Flatten the garlic and shell it. ?

Step3: Pour a proper amount of cooking oil into the hot pot. After the oil is hot, pour half of the shredded ginger into the pot and stir fry over low heat. If you want to make the pan non-sticky, you can smear the bottom of the pan with ginger slices or fry ginger before the oil is put in the hot pan. Both methods can effectively prevent the pan from sticking. Step4: After the ginger is fried to brown, put the pickled hairtail into the pot. At this time, there must be a big fire, and the high temperature can quickly set the hairtail skin.

Step5: Fry on one side and then fry on the other side until both sides are golden. It's more fragrant when fried for a long time, but it's better to control not to fry, which is decided according to personal preference. Step6: Pour the remaining shredded ginger, garlic and pepper rings into the pot, gently flip the ingredients in the pot, and shake the pot twice if it shakes. ?

Step7: Add seasonings such as oyster sauce, soy sauce and chicken essence into the pot and stir well. If necessary, add a little salt according to your personal taste. However, you can't put more salt. When you pickle hairtail, it's actually tasty, so you can put it in moderation for heavy taste. Step8: Pour a spoonful of yellow rice wine into the pot. After the juice is collected by fire, the pot can be served.

1, when buying hairtail, freshness is the key. You can wipe the silver grease on the surface of hairtail with a paper towel. If it is not easy to fall off, it means that hairtail is fresh enough, otherwise it means it is not fresh, so you can buy it in another store.

2. Pickling hairtail with yellow wine and salt can not only effectively remove the fishy smell, but also ensure that the skin of hairtail does not stick to the pot. In addition, yellow wine contains a lot of amino acids, which will give off a strong fragrance after cooking at high temperature, adding a lot of color to the dish!