Fried hairtail(xiang jian dai yu )

Fried hairtail

Introduction:

"Recently, I saw a lot of reports about food safety, such as additives and chemical substrates. Why don't you put those things in it? Isn't home cooking as delicious and cost-effective? It's even worse after being exposed. I've never eaten fried food outside since I read the report of gutter oil. Even if the party is just eating something fresh, I always feel unsanitary. I still make it at home. Don't worry. This hairtail was bought yesterday when I went out with my mother. It's said that I haven't eaten it for a long time. Every place has its own way of eating. For example, we usually don't eat it here It's mainly fried. Some places like stewed pork or sweet and sour pork. In fact, it's very delicious. But it takes a lot of time to cook at home, and it's hard for novices like me to cook. So, the safest way is to fry it

Production steps:

First step: Materials: hairtail, seasoning: Baijiu, salt.

Second step: buy the fish in the thaw, then wash it, and salted with Baijiu for two hours.

Step 3: add oil into the pot, bring to a low heat, and bring to a boil until bubbles appear.

Step 4: drain the salted hairtail and put it into the pot one by one. Be careful not to be splashed with oil.

Step 5: turn down the heat and fry until both sides are golden.

Materials required:

Hairtail: moderate

Baijiu: moderate amount

Salt: right amount

Erguotou: 1 Baijiu liquor, especially the high liquor such as Erguotou, is much higher than baijiu. Therefore, the ability of dissolving amines is stronger and the effect of eliminating fishiness is greater. 2. When you fry hairtail, you must fry it slowly over a low fire. Don't open a high fire. In order to prevent the hairtail from splashing oil, you can drain the hairtail and place it for a while before frying.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Jian Dai Yu