Dry-fried hairtail ❗️ (not fishy and less oily) is simple and delicious and easy to make

Overview

Dry-fried hairtail is simple to make. Several commonly used ingredients (white pepper, cooking wine, green onion and ginger, fish skin removal) all play a role in removing the fishy smell. Marinate and taste, no need for flour, egg starch, etc., just add a little oil in a non-stick pan and fry both sides until golden. This way of eating brings back memories of childhood ❤️

Tags

• hot dishes
• home cooking
• cooking wine
• corn oil
• green onions
• hairtail segments
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Cut an appropriate amount of hairtail into sections, clean the inside and outside, and gently scrape off the skin of the fish.

   

2. 2 You can remove the fishy exterior by removing the silvery part of the fish (some friends say that the outer skin is nutritious and you don’t need to remove it, it depends on your personal habits).

   

3. 3 Add shredded onions, ginger, salt, white pepper, and cooking wine.

   

4. 4 Mix well, cover with plastic wrap, and marinate for more than 3 hours or overnight (before frying the hairtail, use kitchen paper to absorb the moisture on the surface of the fish to prevent oil from splashing out).

   

5. 5 Pour a little oil into a flat-bottomed non-stick pan, the amount of oil should be almost the same as the height of the hairtail.

   

6. 6 When the oil is 70% hot, add the hairtail. Do not flip it first. Wait for one side to color before flipping it.

   

7. 7 Flip over medium heat and fry until golden brown on both sides. Take it out to control the oil and turn off the heat.

   

8. 8 The recipe is simple and the more you eat it, the more delicious it becomes.