When frying hairtail at home, it either sticks to the pan or makes you feel confused. Today I will teach you a correct way to make it not stick to the pan at all and make a dish that the whole family likes to eat.
Ingredients:
Hairtail, onion, ginger, salt, chicken essence, pepper, thirteen spices, cooking wine, white vinegar, egg white, cooking oil
Method:
Cut both sides of the cleaned hairtail several times in parallel, which will make it easier to taste. . Cut the hairtail with the modified knife into small pieces and put it into a bowl. (When buying hairtail, family members should choose this kind of hairtail that is very flexible. Do not choose this kind of hairtail that cannot be bent when you hold it. Then smell the hairtail and be sure to There is a fishy smell, such hairtail is not formaldehyde Hairtail is more safe to eat) Add large pieces of green onions and ginger, salt, chicken essence, pepper, add an appropriate amount of thirteen spices, a little cooking wine, a little white vinegar Remove the fishy smell and add an egg white. This is the key to non-stick pan. Then grab the hairtail with your hands, mix well, and marinate for ten minutes.
Next, heat the pot in a circular motion, then add two tablespoons of cooking oil. After the oil is hot, turn the pot in a circle to moisten it, pour out the oil and then add the cooking oil again. (This is hot pot and cold oil. If you are still afraid If it is not safe, you can add a small spoonful of salt. These are tips for frying fish in a non-stick pan.) Then add the hairtail. Do not move the hairtail after it is put into the pan. Let the fish have a shaping process. If it is turned over too early, It is completely stuck to the bottom of the pan. After frying one side until it is set, turn it over and fry the other side. Don't be impatient when frying hairtail. Be sure to fry it slowly over low heat until both sides are golden and crispy. This way, the fried hairtail will taste better. good.
Using my method, no matter what kind of fish you fry, it will not stick to the pan. I suggest you save it and try it. If this is the first time you see my article, be sure to leave me a follow and encourage me so that you can find me if you have any food or dishes you don’t know how to cook in the future. If you follow me, you won't lose anything. If you don't follow me, you may miss many opportunities. Thank you very much, thank you for your support.
