Spicy fried hairtail
By TerrenceKris
Because hairtail is tender, fat, delicious, has no fine thorns, only a big bone, it is easy to eat, and many people like to eat it. Because the fishy smell is relatively strong, especially chilled hairtail, it is recommended to make it into a heavier taste to make it more delicious.
Recipe Recommendations
- hairtail appropriate amount
- garlic cloves appropriate amount
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- chicken essence appropriate amount
- medium spice
- fried
- three-quarters of an hour
- ordinary
Steps for Spicy fried hairtail
1
Hairfish...
2
First cut the hairtail into 4-5 cm long sections, clean them, remove the black film in the belly (the key point of removing fishy smell), slice half of the ginger pieces and half of the rice, chop the garlic cloves; add a little water to soy sauce, soy sauce, and oyster sauce. Mix into umami sauce, mix together and marinate for half an hour.
3
Sit in the pan and boil the oil, squeeze the marinated hairtail sections dry, and place them into the pan one by one over medium heat and fry slowly.
4
Fry until golden brown on both sides and remove.
5
Cut the material into silk.
6
In addition, heat a little oil in the pan, add shredded ginger, garlic slices and shredded green and red peppers to stir-fry until fragrant.
7
Add the fried hairtail segments, stir a few times, and remove from the pan.