Toothpick Hairtail
Overview
Usually people stew hairtail or braise it in braised fish, but you still have to be careful about the spines on the fish when eating, especially children or the elderly who are easily stung by fish bones. Today, the toothpick hairtail fish I made not only doesn’t have to worry about the fish bones, but we can even eat the bones. The fish bones are rich in calcium. How can we throw away such nutrients? Because the hairtail meat has no fish bones, the elderly and children can eat fish with confidence. This method prevents the hairtail from being wasted at all, and it is also a way to save money. Let’s learn with me below.
Tags
Ingredients
Steps
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Ingredients: Hairtail and toothpicks.
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Remove the head and internal organs of the hairtail fish, and use a knife to cut open the fish fillets along the fish bones to obtain the fish meat from the two sides.
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Cut the fish meat into sections of similar size, and chop the fish bones into sections as well.
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Put the fish bone segments into a bowl, add 2 grams of cooking wine and 0.5 grams of salt and marinate for 10 minutes.
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Put the fish segments into a bowl, add 2 grams of cooking wine, 1 gram of salt, and pepper and marinate for 10 minutes.
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Add cornstarch to the marinated fish segments and stir evenly.
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Use toothpicks to thread through the fish.
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Threaded fish fillets.
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Add cooking oil to the pot. When the oil is 50% hot, add fish bone segments.
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When golden brown, take it out.
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When the oil in the pot is 50% hot, according to the size of the fish segments, put in the large fish segments first and then the smaller fish segments and fry. When the fish segments are set, take out the fish segments.
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When the oil temperature rises to 60% hot again, fry the fish segments again. When the color is golden brown, take it out and put it on a plate and sprinkle with cumin powder and sesame seeds.
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Finished product.
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Finished product.
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Finished product.
