The best way to fry hairtail is to wrap a layer of dry starch on the outside. The hairtail bought home must be treated carefully. The head and tail should be removed, the black membrane inside the fish abdomen, and the blood in the intestines and bones of the fish should be removed. The white scales on the surface of hairtail should be brushed off as much as possible.
Methods:
1. Put the cleaned hairtail into a large bowl, cut ginger into it, sprinkle 1 / 2 Chinese prickly ash, pour in 1 teaspoon of white wine (Erguotou) and mix well. Marinate hairtail for about 15 minutes.
2. Dry the pickled hairtail with kitchen paper. Prepare dry starch in a small plate. Pat the fish pieces with a thin layer of dry starch one by one.
3. Heat the frying pan and add oil. Add more oil. When the oil is warm, drain the hairtail into the pan. Fry over low heat until golden brown and fragrant on both sides. Remove.
4. Wash the garlic and cut it into sections. Peel and slice the single garlic. With the remaining oil in the pan, put the white garlic, garlic slices, 1 / 2 pieces of Chinese prickly ash, and smash the red pepper into the pot and stir fry.
5. Pour the hairtail into the pot, stir fry for several times, spray in half a teaspoon of white wine, mix in the soy sauce, soy sauce, vinegar, add water (or broth) to level the food surface, sprinkle the broken rock sugar into the pot, boil the pot over high heat.
6. Mix the ingredients and seasonings in the pan, turn to low heat, cover and simmer until the taste is clear (about 10 minutes). Remove the lid and turn to high heat to collect juice. Add salt as appropriate. Sprinkle garlic leaves into the pot and stir fry for two times.
Frozen hairtail is slightly fishy. When cooking, try to remove the fishy smell and improve the aroma. You don't need a good wine. Erguotou is fine. Hairtail is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction. The fat content of hairtail is higher than that of common fish, and most of them are unsaturated fatty acids. The carbon chain of these fatty acids is long and has the effect of lowering cholesterol.