There is a secret to the deliciousness of hairtail, teaching you to eat two fish without wasting, crispy on the outside and tender on the inside, delicious and not fishy and flavorful

There is a way to deal with the hairtail, the white layer of silver powder on the surface of the hairtail fish may be thought by many friends to be fish scales, and it will be treated very cleanly, in fact, it is not, its scales have degenerated, the silver substance on the surface is rich in unsaturated fatty acids, and there is no fishy smell, so it is not necessary to remove it with effort, but the black membrane and some blood in the stomach, it must be cleaned after removing the internal organs, the black membrane smells very strong, After cleaning, it can greatly reduce the fishy smell of hairtail;

There are also a lot of ways to take the fish, braised fish, steamed, dry fried, hairtail soup, etc., today I will share with you 2 ways to eat the hairtail, fried hairtail and hairtail soup, the method is simple, the head and tail of the hairtail are used without waste at all, 2 classic home-cooked dishes, when you do it, you can smell the fragrance from afar, and you can try it if you like it!

【Ingredients】2 hairtails, 60g corn starch, a little salt and pepper, ginger, green onions, garlic, salt, cooking wine, pepper, spicy fresh;

【How to make】

The fish bought home must be gutted and cleaned up, and the black membrane in the stomach must be torn off and cleaned up; After cleaning, first cut off the head and tail of the hairtail, and then hit a flower knife on the hairtail, cut a knife every 5 mm, but do not cut off, and then cut it off when it is about 5 cm long, it is easier to taste after hitting the flower knife, many friends feel that the head and tail of the meat is not much, and will be thrown away directly, which is very wasteful, we can use it to cook soup;

【Pan-fried hairtail】

1. The hairtail with a good flower knife needs to be marinated for a while, add salt, cooking wine, ginger slices, garlic, green onions, and pepper to the plate, mix evenly, and marinate for 20 minutes;

2. When marinating, pour a little salt and pepper into the cornstarch and stir well;

3. After the hairtail is fried, take it out piece by piece, put it in a fresh-keeping bag, pour in the prepared cornstarch and pepper and salt mixture, grab the mouth of the bag with one hand, and shake the bottom with one hand to make the hairtail evenly coated with sticky powder;

4. After wrapping, take out the hairtail, you will find that it is so simple and convenient to wrap all the hairtail with powder, and it is very even;

5. Heat the pot, add cooking oil, slightly more oil, the oil temperature is 7 into heat, put the hairtail pieces in, fry over medium-low heat, high oil temperature can make the hairtail fish quickly set, avoid sticking to the pan, fry until one side is set, turn over after slightly yellowing, fry until 2 sides are golden, and you can get out of the pot;

6. Sprinkle a little salt and pepper and spicy fresh while it is hot, and you can start;

【Hairtail soup】

1. Add a little cooking oil to the pot, pour the head and tail of the hairtail and some leftovers into the pot, fry it first, and fry the hairtail until golden on both sides, which can well remove the fishy smell of the hairtail, and the soup will be more delicious;

2. After frying, add an appropriate amount of hot water to the pot, remove the smell of ginger slices and cooking wine, and bring to a boil over high heat;

3. After boiling over high heat, turn to medium-low heat and simmer for 15 minutes until the soup is thick and white;

4. Add a little salt and pepper to taste, turn off the heat and remove from the pot;

5. Sprinkle a little chopped green onion after cooking, the taste is very good;

Summary of hairtail practices:

1. The hairtail fish bought back from the general market is not suitable for steaming after a long time of freezing, and if you can buy fresh hairtail, the steamed taste will be very good;

2. In the pan-fried hairtail, the larger the hairtail, the longer the marinating time, otherwise it is difficult to taste;