Crispy roasted hairtail head
The skulls of hairfish are hard and have little meat. They are usually thrown away by people, but many of the ingredients that are thrown away are actually rich in nutritional value. This dish uses the unique feature of crispy pan keys to simmer the fish head and absorb the salty and fresh taste. Apply the essence of "eating meat is not as good as eating fish, and eating fish is more expensive than eating fish heads" in place. This allows you to save as much as possible when buying hairtail in the future, and find another flavor to accompany it.
Recipe Recommendations
- kelp knot 100 grams
- pork belly 120 grams
- ginger slices 4 tablets
- garlic 6-merous
- sugar 20 grams
- old pickles 40 grams
- sesame oil 1 ml
- cooking wine 20 ml
- soy sauce 5 ml
- vinegar 120 ml
- oil 30 ml
- chives 4 grams
- slightly spicy
- fried
- ten minutes
- simple
Steps for Crispy roasted hairtail head
1
Prepare the fish
2
Cut off the flat knife with the fish head, take a small part of the fish body and wash it into the container
3
Slice pork belly
4
Soak seaweed, wash and drain
5
Pour oil (30 ml) into the pan, add garlic cloves and ginger slices
6
Put the pork belly slices, fish head, and seaweed knots into the pan
7
Add old pickles, soy sauce (5 ml), cooking wine (20 ml), vinegar (120 ml), sugar and water;(1200 ml contains all liquid seasonings)
8
Cover the lid, press the [Crispy Pot] button, and start the automatic cooking program. Now you can go on with other things. Our Jesai Pot will cook this delicious crispy fried hairtail head for you during this period. Wait until the cooking pot beeps or automatically shuts down, you can come and taste the delicious food!
9
Remove the pan and load it on a plate. When the cooking is over, drop two drops of sesame oil into the pan, gently stir the ingredients in the pan evenly, and put them into the plate;b. Chop the chives, sprinkle evenly on the plate, and set on the plate. Serve.