Pan-fried hairtail fish - childhood memories

When I was a child, every year during the Chinese New Year, my father would make a pan-fried hairtail! For the small northern towns, in the era when materials were still relatively scarce, the fragrance of fried hairtail fish did not know how many times the neighbor's children cried!  

Crafting difficulty: 3 stars

Deliciousness: 5 stars

Time Taken: 3 stars

‬用料汇总

Hairtail middle: 1 and a half catties

Green onions: 1 section

Ginger shreds: 1 small handful

Sichuan pepper: 1 small handful

Salt: 1 teaspoon

Light soy sauce: 2 scoops

Cooking wine: 2 tablespoons

Eggs: 1 pc

Flour: a pinch

‬制作步骤解析

1. Use the middle section of the hairtail, wash it and set aside.

2. Put 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 1 teaspoon of salt, shredded green onion and shredded ginger together.

3. A small handful of Sichuan peppercorns, soak them in boiling water to bring out the flavor, mix the Sichuan pepper water into the seasoning of the pickled fish, and do not use the peppercorns.

4. Marinate the fish for an hour, turning the fish twice in the middle to let them marinate evenly.

5. When marinating the fish, mix a paste wrapped in the fish: stir an egg, add a few drops of water, add flour to it, and then stir in one direction for a while, and the gnocchi will all be stirred. The consistency of the batter is subject to the rigid drawing and hanging batter. Then sprinkle a little salt and pepper into it. There is no salt and pepper at home, so it's okay not to add it.

6. Put oil in the pan, the amount of oil is 3 times that of the usual stir-fry. The oil temperature is 60% hot, that is, when the chopsticks can be blistered in the oil pan, put the fish coated with egg flour liquid into the pan.

7. Fry over medium-low heat. When the fish is just put in the pot, don't move it yet, and remember not to move it. After about 20 seconds, gently push with chopsticks, fry for 2 minutes, turn over and fry the other side.

8. Fry the other side for 2 minutes, then put the fish to the side of the pot, vacate the middle of the pot, put the fish behind, put the fish in the pot first, and fry it on both sides of the pot opposite to the edge for another minute, which can not only ensure that the fish is cooked thoroughly, but also make it charred on the outside and tender on the inside.

It's ready to be plated and out of the pan. Until the whole plate of fish is fried!

If there is a lot of fish and there is not enough oil in the middle, you can pour a little along the edge of the pan!

Let's start and enjoy the delicious taste of childhood with me!