Deep-Fried Hairtail

When school begins, many mothers are busy preparing lunch for their children. There are many white-collar workers in order to save money, but also to eat hygiene and health, have become a convenience group. In general, to make convenience, besides the combination of buckwheat and nutrient balance, it is also easy to carry and easy to heat. Fish, a nutritious dish, is obviously not suitable for braising and steaming, because besides the inconvenience of carrying more soup, it is also easier to smell when heated. The method of dry frying is more suitable. Its very simple, and it smells good after heating. Like fried dried ribbon fish, it has less spines and more meat, and is also suitable for children to eat. I remember when I took Bento to work, as long as I brought dry fried ribbon fish, a colleague would surely sit next to me at dinner, and then look at you with a smile, so that you are embarrassed to eat alone, each time you have to give him a few pieces. I wonder if he has a dog nose or a cat nose. How can you smell the fragrance all the way? So if you want to bring dry fried Ribbon Fish with your lunch, I have to pack more each time, otherwise it will not be enough to eat.

Food Material List

  • 1 Hairtail
  • 2 salt
  • 3 Cooking wine
  • 4 Pepper
  • 5 Ginger slices

Operational steps

  • 1 Remove scales, head and tail, wash intestines and cut into segments.
  • 2 Place the dried hairtail segments in a container, add salt, rice wine, pepper and ginger slices, and marinate for 20 minutes.
    Deep-Fried Hairtail
  • 3 Remove the salted hairtail segments and place them in baskets or other suitable objects. Drain water to dry the surface water.
    Deep-Fried Hairtail
  • 4 When the frying pan is heated, rub the pan with ginger slices and pour it into oil. When the oil is heated, fry the fish in the pan. Fry until one side is golden and turn over carefully, and then the other side is golden. Fill in the oil.
    Deep-Fried Hairtail

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