Quick taste [fried hairtail](kuai su ru wei xiang jian dai yu )

Quick taste [fried hairtail]

Introduction:

"This hairtail was brought back from my father last Sunday. It's almost new year's day. Although he says that there are few people, he doesn't need to prepare too many things. Besides, it's convenient to buy things now. He can use anything to go to the supermarket. No, the old man moved home every time. He even forgot what he had in the refrigerator, so he bought a lot more. Then, I just moved to my house. I came back that afternoon and made this fish in the evening, but it was a sudden decision. The fish is still frozen, there is no pickle, so fried out of no taste. So I rowed more on the fish, hoping to taste it quickly. After marinating in this way for a little while, the rice was stewed here, and then thawed and pickled here. Ten minutes after the rice is stewed, fry the fish. It tastes just right when you eat it ~ "

Production steps:

Step 1: thaw hairtail section for standby.

Step 2: cut the surface of the fish about 1cm apart, do not cut through, the back is the same.

Step 3: add salt, thirteen spices, soy sauce, green onion, ginger, stir, and finally spread the seasoning on the fish by hand.

Step 4: feel that the salt in the seasoning has melted away, give the fish a few touches to wrap the starch.

Step 5: heat the pan, pour the oil, heat it again, put in the fish section and fry it over medium low heat.

Step 6: turn over and fry until golden.

Materials required:

Hairtail segment: 6 segments

Salt: right amount

Thirteen spices: appropriate amount

Soy sauce: right amount

Salad oil: right amount

Note: 1. Seasoning will enter through the fish body incision, appropriate hand daub a few times, so it will taste faster. 2. When frying the fish, make sure to heat the oil in the pan before adding the fish. If it doesn't burn. 3. Starch must be added, so that the fried fish will not splash oil, and the fried skin is crisp.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: Original

Chinese PinYin : Kuai Su Ru Wei Xiang Jian Dai Yu