Sashimi section
Hairtail is crispy outside and tender inside. It tastes good
Step 1 . The hairtail is decapitated, splanchnic and scaly, cut into small pieces and washed clean. Add 1 spoonful of cooking wine, 1 spoonful of soy sauce, and marinate for a while
Step 2 . Cut carrots into diamond slices
Step 3 . Cut garlic moss into two centimeter segments
Step 4 . Slice shallots and shred ginger
Step 5 . Put two spoons of soy sauce, two spoons of cooking wine, one spoonful of vinegar, one spoonful of sugar, an appropriate amount of salt, two spoonfuls of starch, an appropriate amount of water into a small bowl, and mix well
Step 6 . Take a small bowl, add some flour, put the salted hairtail segment into the bowl, and stick flour on both sides
Step 7 . Glue all the hairtail segments with flour and put them aside for a while
Step 8 . Put an appropriate amount of vegetable oil into the pot, heat it, and put it into the hairtail section
Step 9 . Deep fry both sides until golden brown, remove and control the oil for standby
Step 10 . Pour out the oil of fried fish in the pot, leave an appropriate amount of bottom oil, explode shallots and ginger, add carrots and garlic moss, and stir fry
Step 11 . Pour the seasoning in the small bowl into the pot
Step 12 . Pour in fish segments
Step 13 . Stir evenly over high heat, turn off the heat and bring out the pot
Step 14 . Finished product, hairtail crisp outside and tender inside
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