Hairy fish are mainly distributed in the western Pacific Ocean and Indian Ocean, as well as the Yellow Sea, East China Sea, Bohai Sea and South China Sea in China. It is a high-fat fish, which contains protein, fat, vitamins B 1 and B2, nicotinic acid, calcium, phosphorus, iron and iodine.
As northerners far from the sea, the hairtail we usually come into contact with is either chilled or frozen, and more is frozen. Compared with fresh and cold fresh hairtail, frozen hairtail has lower freshness and stronger fishy smell. You must do a good job of removing fishy smell before frying. Hairtail is processed first, then pickled, dipped in flour and fried in a pot.
The following is how to make dry fried hairtail.
Dry fried hairtail
[ingredients used]
Hairy fish, 2 green onions 1 cooking wine, 4 teaspoons of ginger 1 garlic, 6 cloves of pepper, appropriate amount of salt, appropriate amount of flour 1 plate of sugar 1 spoon of oyster sauce 1 spoon.
[production process]
1. Remove the head and tail of hairtail, cut off the fins on both sides of the fish with scissors, remove the internal organs of the fish, wash it with clear water, control the moisture, and cut it into hairtail sections with uniform length. Shredded onion, shredded ginger.
2. Put the hairtail into the basin, add appropriate amount of salt, cooking wine, pepper, sugar and oyster sauce, stir well, then add shredded ginger, shredded onion and shredded coriander, grab it by hand, and cover it with plastic wrap for 2 hours.
3. It's time to cure. Pick out hairtail from the container, control the moisture, prepare a plate of flour, put a hairtail on the flour with chopsticks, and evenly cover it with a thin layer of flour.
Boil the oil in the pot and pour it out when it is hot. It's called moistening the pot. Add some oil. Fried fish don't stick to the pot easily. When the oil temperature reaches 60%, add fish. Put hairtail into the pot in turn, don't turn it over in a hurry, turn it over after molding, otherwise it will stick to the pot and break easily.
5. Fry until golden on both sides, add hairtail in turn, and control the oil. When the oil temperature rises again, put the hairtail into the pot again in turn, fry until the surface is crisp, and take out the oil control.
Summary of production skills
1. Try to buy domestic hairtail, the meat is tender and the smell is small. The eyes of domestic hairtail are white, while those of imported hairtail are big and yellow. If there are frozen ones, try not to choose frozen ones.
2. Fried hairtail is the key to deodorization, so some seasonings should be used to improve the taste and deodorization, such as onion, ginger, cooking wine, pepper, etc., which has a good effect on deodorization and rarity.
Marinate the fish for a long time, more than 2 hours, so it is easy to taste.
4. Controlling the soup of pickled fish and wrapping it with dry flour can increase the crispness of fish. You will feel crispy outside and tender inside when you eat it. 5. Flour should not be too thick, preferably a thin layer. Shake the flour before cooking to prevent the excess flour from polluting the oil after cooking.
After sharing delicious fried hairtail, you can make delicious fried hairtail at home as long as you master a few key points. China New Year will be celebrated in a month. Make a dry fried hairtail for your family during the Spring Festival, and they will praise you. Friends you like can try it.