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Why don't fried hairtail stick to the pot

If you want to fry the hairtail without sticking to the pot, we can marinate the hairtail first, air dry its surface, and then fry it without sticking to the pot. Usually, remove the fins and head and tail, remove the meat dirt, wash it clean and dry it, evenly apply a layer of salt and marinate it for half an hour. You can also wrap a layer of starch or egg liquid on the surface of the hairtail without sticking to the pot. How can fried hairtail not stick to the pot? When it comes to fried hairtail, people in the North must be particularly familiar with it. It is a common food on the local table. The meat is delicate, delicious, easy to process, and there are many methods, suitable for all ages. However, when processing hairtail, the fish skin will stick to the pot and the fish meat will be broken, so we should pay special attention when cooking.

If you want to fry the hairtail without sticking to the pot, we can marinate the hairtail first and dry the surface water, so that it won't stick to the pot. First remove the fins, head and tail of the bought hairtail, then remove the internal organs, rinse the cleaned hairtail with clean water, control the water, evenly smear a layer of salt on the fish and marinate it for half an hour, which can make the hairtail more delicious.

When the curing time is up, put the hairtail in a ventilated place and thoroughly air dry the water on the surface. In this way, it can be steamed directly in the pot. The taste is very good. If it's too troublesome, we can also wrap a layer of starch paste or egg liquid on the surface when frying hairtail. It won't stick to the pot, and it can make hairtail taste scorched outside and tender inside.