Health effects
Green onion: relieves symptoms
Ginger: reduces phlegm and relieves cough, dissipates cold and relieves symptoms
Cooking wine: low Protein
Ingredients
Hairtail (after gutting) ( 480g ) | Green onions ( 30 grams ) |
Cooking wine ( 2 tablespoons ) | |
five-spice powder ( 1 teaspoon ) | Salt ( Adequate amount ) |
Corn starch ( appropriate amount ) |
How to make pan-fried hairtail
1.Remove the internal organs and head of the hairtail, wash and cut into small pieces of about six or seven centimeters in length and put them in a container
2.Put in the chopped green onions and ginger slices, then add cooking wine, five-spice powder and salt
3.Use chopsticks to mix the hairtail and seasonings evenly, cover with plastic wrap and marinate for two hours to absorb the flavor
4. Prepare a plate and pour an appropriate amount of cornstarch into it.Pick out the marinated hairtail segments and wipe the surface moisture with kitchen paper.Then put it on a plate and coat it with a layer of cornstarch.Shake it a few times before frying so that there is only a thin layer of starch on the hairtail segments
5. Pour an appropriate amount of cooking oil into a pan and heat it up.Add the hairtail segments one by one and fry over low heat.Don't turn it over in a hurry.Wait for one side of the hairtail to take shape and change color before flipping to the other side.
6. Fry the hairtail until the skin becomes golden and crispy, then turn off the heat and serve out
7.A nutritious, crispy and delicious pan-fried hairtail is complete!
Tips
The seasonings and dosage for pickled hairtail should be added according to your personal taste.Don't be too hasty when frying hairtail.After both sides of the hairtail are set, be sure to fry them repeatedly over low heat until golden and crispy, so that the skin will not be broken and the fish meat will not be broken.!
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