Fried hairtail in spicy sauce(xiang jian ma la dai yu chong man ge zhong xiang wei de su pi dai yu )

Fried hairtail in spicy sauce

Introduction:

"Hairtail is a very common food, but it is rich in nutrition. It is delicious whether it is used for stewing or steaming, but there is also a fragrant fried hairtail with the most flavor, which is unforgettable. Fried hairtail, wine and rice are all very good. The skin is crisp, but the fish inside is very tender. "

Production steps:

Step 1: raw material drawing.

Step 2: wash hairtail and draw a uniform knife.

Step 3: apply cooking wine on both sides, and then salt. (the amount of salt is based on the amount needed for cooking, and no salt is added later.)

Step 4: add chopped ginger slices and scallion sections, and grasp well. Cover with plastic wrap and marinate for 2 to 3 hours. (room temperature is OK on such a cold day, and it should be put into the refrigerator in summer.)

Step 5: remove the scallion and ginger from the pickled hairtail, wipe the water off the hairtail with kitchen paper, and then evenly pat a layer of flour on both sides.

Step 6: heat the right amount of oil from the pot, add shredded ginger and stir until fragrant.

Step 7: add hairtail and fry it until the skin at the bottom is shaped.

Step 8: turn twice more and fry until the skin of hairtail is crisp and well done. Drain the oil.

Step 9: sprinkle pepper powder, cumin powder, Chinese prickly ash powder, chili powder and white sesame on both sides.

Materials required:

Hairtail: 2 pieces

Chives: right amount

Ginger: moderate

Cooked white sesame: appropriate amount

Table salt: 2 teaspoons

Cooking wine: 1 tbsp

Pepper: right amount

Pepper powder: right amount

Cumin powder: right amount

Chili powder: appropriate amount

Note: the heart of the poem phrase: 1: hairtail should be pickled first. 2: Pickled hairtail should absorb water with kitchen paper (if there is too much water, the skin is not crisp enough after frying, and it is easy to splash oil when frying), and then powder. The powder should not be too thick, but it should be more uniform. 3: Fried after a variety of spices, according to their own preferences. 4: Don't add chili powder when frying, or it will scorch.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Xiang Jian Ma La Dai Yu Chong Man Ge Zhong Xiang Wei De Su Pi Dai Yu