[pan fried spicy hairtail] - Crispy hairtail with various flavors-You Are Foodie

By Celeste
49

[pan fried spicy hairtail] - Crispy hairtail with various flavors

Hairtail is a very common food, but it is rich in nutrition. It is very delicious whether it is used for braising or steaming. However, there is also a most delicious fried fish, which is unforgettable.The fried hairtail, wine and rice are very good. The skin is crispy, but the fish inside is tender.

Main Ingredients

Hairtail 2

Auxiliary Ingredients

Cooked white sesame appropriate amount
ginger appropriate amount
Chives A moderate amount of

Poetic phrases:1: Hairtail should be salted first.2: The salted hairtail needs to absorb water with kitchen paper (if there is too much water, the skin is not crisp enough after frying, and it is easy to splash oil when frying), and then pat the powder. The powder should not be too thick, but it should be more uniform.3: All kinds of spices and powders after frying shall be determined according to your preference.4: Do not add chili powder when frying, otherwise it will scorch when frying.

Step 1 . Raw material drawing.

Step 2 . Rinse the hairtail and draw a more even flower knife.

Step 3 . Coat both sides with cooking wine and then with salt. (The amount of salt shall be subject to the amount required for cooking, and the salt will not be added later)

Step 4 . Add chopped ginger slices and scallion segments, and grasp well. Cover with plastic wrap and marinate for 2 to 3 hours. (The room temperature is OK in such a cold day. In summer, you should put it in the refrigerator.)

Step 5 . Remove the onion and ginger from the pickled hairtail, wipe the water off the hairtail with kitchen paper, and then pat a layer of flour on both sides.

Step 6 . Heat an appropriate amount of oil in the wok and stir in shredded ginger.

Step 7 . Lower the hairtail, fry it until the skin at the bottom is set, and then fry it upside down.

Step 8 . Pan fry the hairtail twice more until the skin is crispy and ripe. Drain.

Step 9 . Then evenly sprinkle pepper, cumin powder, Chinese prickly ash, chili powder and white sesame on both sides.

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Cooking Steps