Dry Fried Hairtail
Overview
I personally think it is better not to remove the silvery white layer of fish scales on hairtail fish, because it is a layer of epidermis formed of special fat called silver fat, which has high nutritional value! I will feed my children hairtail fish once a week. Or dry-fried or braised or steamed!
Tags
Ingredients
Steps
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Buy the hairtail fish and chop it into long pieces, which is a great way to eat. Use less cornstarch.
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Corn starch
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The green onions were cut diagonally and I didn’t add ginger because I didn’t like the taste.
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Put the washed hairtail segments into a small basin, add salt, thirteen spices, green onions and cooking wine.
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Grasp the hairtail and seasonings evenly with your hands. Marinate for a while, if you want it to taste saltier, marinate longer. I wanted it for my children and it didn’t want to be too salty, so I marinated it for seven or eight minutes.
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Rinse the marinated hairtail with water to remove excess seasoning, and squeeze the water with your hands so that it can be powdered later.
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Pat the hairtail with cornstarch
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Add more oil to the wok, heat the wok to 70% heat, and add the powdered hairtail fish.
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It exploded like this for the first time. It will be fried a second time later.
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All hairtails are fried for the first time.
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After the oil temperature in the oil pan rises again, put all the hairtail fish into the oil pan and fry again for the second time.
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The second frying time is very short, so you have to move quickly. It looks golden in the picture. Plate.
