Pan-fried hairtail
Overview
Pan-fried hairtail is simple, hassle-free and delicious.
Tags
Ingredients
Steps
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Preparation work: Wash and cut the hairtail into sections and marinate in advance. Put the hairtail segments in a container and add: salt, five-spice noodles, chicken essence, and pepper. You don’t need to put too much salt. If you are afraid that the fish will be too salty, you can put more pepper. I think it tastes good. After mixing well, put it in the refrigerator for 12 hours. I usually marinate it in the morning when I go to work and fry it when I come back in the evening.
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Prepare ingredients: you can get more shredded ginger and minced garlic
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When the oil is hot, start frying. You don’t need to add too much oil. You are going to use a non-stick pan anyway. First put in the marinated hairtail and fry for a while. If you feel that the fish has been cooked into rows, add half of the shredded ginger and continue frying until golden brown, as shown in the picture. Then flip over and continue frying with the same steps as above.
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After the B side reaches golden brown, add the minced garlic, wait for a while, pour a small amount of vinegar, turn off the heat, and fry the minced garlic and vinegar with the remaining heat. It’s ready to serve.
