Home-cooked hairtail

By HilbertKirlin

Home-cooked hairtail
Recently, the hairtail is really fresh. When fishing was banned, all the hairtail we ate was frozen, and the meat had changed color a little. Now it's fine, all fresh hairtail, but it's more troublesome to fry and easy to break.
Hairtail is warm in nature, sweet in taste and salty; it belongs to the liver and spleen meridians.
It has the effects of replenishing the spleen, replenishing qi, warming the stomach, nourishing the liver, moisturizing the skin, replenishing qi, nourishing blood, and bodybuilding.

Recipe Recommendations

  • hairtail 600 grams
  • salt appropriate amount
  • pepper appropriate amount
  • cornflour appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • celery appropriate amount
  • Jiang appropriate amount

Steps for Home-cooked hairtail

  • Make step 0
    1
    Handle the hairtail and slightly marinate it with salt and pepper.
  • Make step 1
    2
    Pat the starch on both sides of the fish.
  • Make step 2
    3
    Put appropriate amount of oil in the pan, add the hairtail and fry it slightly.
  • Make step 3
    4
    Fry until golden brown on both sides.
  • Make step 4
    5
    Add ginger slices and celery.
  • Make step 5
    6
    Pour half a bowl of water into the pot.
  • Make step 6
    7
    Add appropriate amount of soy sauce and drop a few drops of soy sauce to color.
  • Make step 7
    8
    Cook until the soup is sticky and remove from the pan.

    • Home-cooked hairtail Make Tips

    Fresh hairtail can easily stick to the pan. You can pat it on the starch and fry it, or you can put it in the refrigerator and freeze it before frying it.

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