How to make salted dried hairtail delicious

material

Main ingredients: 2 hairtail.

Seasoning, salad oil, salt, ginger 1.

Dry fried salted fish

1. Clear the belly of hairtail, cut into small pieces, wash and drain, and slice ginger.

2. Sprinkle a proper amount of salt on the hairtail, grab it evenly and put it in the refrigerator for 2-3 hours.

3. Put a proper amount of oil in the wok, stir-fry the ginger slices and then clip out the ginger slices.

4. Put the hairtail into the pot one by one and fry until golden on both sides.

Cooking tips

1, most fish stalls with hairtail kill fish. I killed them outside, but I'd better come back and cut them myself. It's beautiful.

2. The amount and time of salted fish salt depends on your own needs. If you want to eat more salty salt, put more pickling time and extend it later, but personally, I suggest that salty hairtail is still salty and delicious.

3. It is best to keep the pickled hairtail fresh in the refrigerator so that the fish will not go bad.

4. Pickled hairtail is usually out of water. Before frying fish, you can use kitchen paper to absorb water to avoid oil splashing everywhere when frying fish.

The time to fry fish depends on your own preference. Dry fried fish takes a long time to eat.

6, fry fish with fire can be big first and then small, don't be afraid to use fire, fish fried with fire will not stick to the pot, it looks more beautiful. I have many years of experience in frying fish.