Pan-fried hairtail

Overview

Hairtail is very rich in DHA. DHA is a nutrient needed by the brain and is very important for improving memory and thinking ability. In addition, hairtail is rich in lecithin, which makes it more brain-tonifying than ordinary freshwater fish. You often hear the slogan "DHA-rich" in advertisements for infant milk powder. In fact, nutrients taken directly from fresh food are easier for the body to absorb and are gentler.

Tags

• hot dishes
• home cooking
• cooking wine
• cornstarch
• egg
• hairtail
• ginger
• salt

Ingredients

Steps

1. 1 Take a hairtail and rinse it first. Every time I see a hairtail, I feel that it looks so fierce, opening its mouth wide and ready to attack at any time. This hairtail is super big, fried and delicious, with lots of crispy meat

   

2. 2 Cut off the head and tail, remove the fins, remove the internal organs, and cut into small pieces. Keep your eyes peeled when buying hairtail, and don’t buy hairtail that has been painted with silver paint. They usually don’t look good. They look very bright after being painted, but the paint will fall off when washed

   

3. 3 Marinate the hairtail with cooking wine, salt and ginger for about half an hour

   

4. 4 Drain the marinated hairtail and dip it in a layer of cornstarch. If you don’t have cornstarch, you can use flour instead. I think cornstarch makes it crispier when fried

   

5. 5 Dip it in cornstarch and then dip it in a layer of egg liquid

   

6. 6 Heat the oil pan over medium heat and fry slowly until both sides are browned. There should be a little more oil. The heat should not be too high or too low. If it is too high, it will burn easily. If it is too low, the color will not look good

   

7. 7 Take out the fried hairtail first, then without turning off the heat, put it into the oil pan and fry again to make it crispy. The fish skin will not break

   

8. 8 Finished product

   

9. 9 Finished product

   

10. 10 Finished product

    

11. 11 Finished product