Pan-fried hairtail

By SteveWilderman

Pan-fried hairtail
Hairtail can nourish the five internal organs, expel wind, and kill insects. It is especially suitable for people with weak spleen and stomach, indigestion, and dry skin. Can be used as adjuvant therapy for persistent hepatitis and chronic hepatitis. Eating hairtail often can also moisturize the skin and maintain its moisture and elasticity. Hairfish cannot be fried in cow or sheep oil.

Recipe Recommendations

  • hairtail appropriate amount
  • starch appropriate amount
  • pepper appropriate amount
  • cooking wine appropriate amount
  • salt appropriate amount
  • edible oil appropriate amount
  • vinegar appropriate amount

Steps for Pan-fried hairtail

  • Make step 0
    1
    Wash the hairtail and cut it into sections.
  • Make step 1
    2
    Add pepper salt, rice wine and vinegar and marinate for 10 minutes.
  • Make step 2
    3
    Dip the marinated fish with starch on both sides.
  • Make step 3
    4
    After the oil is heated in the pan, add the hairtail.
  • Make step 4
    5
    Pan-fry over medium to medium heat until golden brown and turn.
  • Make step 5
    6
    Fry the other side until golden brown until cooked.

    • Pan-fried hairtail Make Tips

    It is recommended not to remove the scales on the hairtail. The "silver fat" on hairtail is not scales, but non-fishy fat. It is not only rich in nutrients, but also makes the fish taste more delicious. Hairtail contains high quality protein and is easy to digest and absorb by the human body.

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