Cumin Pan-fried Hairtail
Overview
A few years ago, I went to buy hairtail, and my husband's friend called me and said he got a box of seafood from Qingdao. There were many kinds of shrimps and fish in it, and asked my husband not to buy it. Fortunately, there were many people in the supermarket, so he queued up to pay, otherwise he would have paid for the seafood and hairtail. When I got home, I saw that there were really many kinds of fish and shrimps, and the refrigerator was full. I had no choice but to tie the seafood box with a rope and hang it outside the balcony. The weather has been getting warmer these days. Although we have a natural big freezer in winter here, it is already the beginning of spring, and the temperature is slowly rising. While there is still a big natural freezer outside, we have to finish all the seafood, and start with the hairtail fish! Hairtail is warm in nature, sweet and salty in taste; it returns to the liver and spleen meridians. It has the functions of nourishing the spleen, replenishing qi, warming the stomach, nourishing the liver, rejuvenating the skin, nourishing qi, nourishing blood, and strengthening body.
Tags
Ingredients
Steps
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Wash the hairtail, cut it into pieces, and cut knife marks every 2-3mm on both sides of the fish body
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Wash the onions and ginger and mince them
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Mix hairtail with cooking wine, minced onion, ginger and a little salt and pepper and marinate for 30 minutes
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Use kitchen oil-absorbing paper to absorb excess water from the hairtail
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Pat the hairtail fish evenly with dry starch
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Preheat the electric baking pan, apply a layer of vegetable oil, add hairtail, press the appropriate function key, and hear a beeping sound
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Flip and continue frying until both sides of the hairtail are golden brown
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Turn off the power and sprinkle both sides with chili powder and cumin powder
