Pan-fried salted hairtail

By VickieSanford

Pan-fried salted hairtail
My hometown faces the East China Sea, and the fish in the East China Sea are the most delicious.

So in our hometown, fish is indispensable on the Spring Festival table.

There are many ways to eat hairtail, which can be boiled or burned, steamed, fried or fried.

In the past, when no one had a refrigerator, the fish they bought by themselves were distributed to each unit during the Spring Festival.

They are often marinated with salt and eaten slowly.

Pan-fried salty hairtail is simple to use and easy to operate. It is also served with wine. It is very popular.

Recipe Recommendations

  • hairtail 700 grams
  • oil appropriate amount
  • salt appropriate amount
  • sugar appropriate amount
  • cooking wine appropriate amount
  • fresh soy sauce appropriate amount
  • Jiang appropriate amount
  • starch appropriate amount

Steps for Pan-fried salted hairtail

  • Make step 0
    1
    Remove the gills, belly, head and wash the hairtail
  • Make step 1
    2
    Add salt, sugar, cooking wine, and shredded ginger, and marinate with fresh soy sauce for 20 minutes
  • Make step 2
    3
    Cut the long section and cut it across the back of the fish several times
  • Make step 3
    4
    Wipe off the water with a dry cloth and pat on the starch
  • Make step 4
    5
    Put it into the pan and fry over medium heat
  • Make step 5
    6
    Fry on both sides thoroughly

    • Pan-fried salted hairtail Make Tips

    The fried salty hairtail can be left for a long time

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