Wet fried hairtail
The fish I fry is always fragrant and moist for some unknown reason. It won't be a restaurant style that's fragrant, dry and crispy. But also delicious.
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Wet fried hairtail
1
Use scissors to cut open the abdomen of the hairtail, or use a knife to draw a knife across the abdomen to remove the mud on the abdomen. Clean and cut into 6 cm pieces. (You can also cut it directly into small pieces, then use chopsticks to poke out the mud sausage in your abdomen and clean it.) Drain the water.
2
The oil in the pan is hot, add the hairtail in section and fry it. Don't get too hot to avoid scorching.
3
Turn the hairtail that was put in first and fry it on the other side.
4
After frying both sides until golden brown, add appropriate amount of salt. Fry for a while to let the fish taste.
5
Serve the pan and plate.
6
Sprinkle with green onions as decoration to remove the fishy smell.