Purple Bat’s original method of braised hairtail and fried hairtail

Overview

Hairtail has a unique fragrance, and I gradually fell in love with it

Tags

• hot dishes
• home cooking
• common dishes
• old man
• dinner with friends
• winter recipes
• dinner
• dried chili pepper
• egg
• flour
• garlic taiwan
• hairtail
• sichuan pepper powder
• zanthoxylum bungeanum
• ginger slices
• salt
• soy sauce

Ingredients

Steps

1. 1 Slice the ginger, cut the dried chili into 2 sections, set aside a small amount of Sichuan peppercorns for later use, cut the garlic into long strips, you can add more garlic if you like it

   

2. 2 Stir 1 egg into egg liquid, add an appropriate amount of water, and add an appropriate amount of pepper powder. The skin of hairtail fried in this way is more fragrant. I don’t tell ordinary people

   

3. 3 Add flour and stir evenly. If the flour liquid is not sticky and not thin, it is the amount of flour. Add slowly and stir slowly. The flour liquid produced by this method is suitable for anything you want to coat and fry. It is better than just dipping it in flour and frying. It will not make the oil cloudy, and it will look good and delicious when fried

   

4. 4 Slowly add flour and stir slowly. The flour liquid produced by this method is suitable for anything you want to coat and fry. It is better than just dipping it in flour and then adding egg liquid for frying. It will not make the oil cloudy, and it will look good and delicious when fried. This is the state of the flour liquid

   

5. 5 Prepare the prepared flour liquid and clean the belly of the hairtail fish, set aside. Hairtail is 6 yuan a pound here, I bought 3 for 7.5 yuan

   

6. 6 Stir the hairtail and flour liquid together, evenly coat the hairtail fish with the flour coating as shown in the picture, and prepare to put it in the oil pan

   

7. 7 Add a little more oil. After heating, add the hairtail fish wrapped in flour and fry at high temperature until one side is golden brown. Turn over and fry the other side

   

8. 8 After frying the hairtail fish, take it out of the pan and put it on a plate for later use. I fried it in two times

   

9. 9 Pour out the oil from the pan, leaving a little. Add ginger slices and saute until fragrant

   

10. 10 Add dried chilies and saute until fragrant, then add Sichuan peppercorns and stir-fry for a few times. Sichuan peppercorns burn easily, so don’t fry them for a long time

    

11. 11 Add soy sauce and stir-fry evenly. Immediately add enough water (can be no more than the amount of hairtail fish). The water should be added all at once. After the water boils. Add enough salt. This helps the flavors blend

    

12. 12 Add hairtail, turn to medium-low heat, and simmer slowly. I added a little less water

    

13. 13 Add the garlic, and I added the red pepper rings later to make it more colorful. Keep simmering over medium-low heat, turning the pot every 1 to 2 minutes. Be careful not to use too much force to prevent the hairtail from breaking into pieces.

    

14. 14 When all the water is absorbed, you can take it out of the pot. Recently, I like to put vegetables directly into the pot and serve them together, and eat them while they are hot