[Dishes for young and old gentlemen] Pan-fried hairtail

Overview

Recently, the refrigerator at home has been occupied by hairtail~~~ Every time my husband opens the freezer layer of the refrigerator, he will say: Let’s cook hairtail quickly~~~ So I have been making different ways to make hairtail these days~~~~~ This time I made pan-fried hairtail, deep-fried to a crispy texture, and then coated with a layer of fried Pixian bean paste~~~ It tastes dry and fragrant, and it is good as a side dish with wine or as a snack~~

Tags

• hot dishes
• chinese banquet
• old man
• dinner with friends
• winter recipes
• lunch
• cooking wine
• doubanjiang
• dried chili pepper
• flour
• green onion slices
• hairtail
• old ginger
• white sugar
• zanthoxylum bungeanum
• garlic
• salt
• vegetable oil

Ingredients

Steps

1. 1 After handling the hairtail, wash it, cut it, spread it evenly with some cooking wine and salt, and marinate it for a while;

   

2. 2 Wash the onion, ginger and garlic and process them into onion slices, garlic cloves and ginger shreds;

   

3. 3 Marinate the hairtail fish, wipe away the water, and coat in flour;

   

4. 4 Put the pot on the fire, and after it is hot, pour in an appropriate amount of vegetable oil and heat it; add the hairtail and fry it until it is slightly brown; you don't need to add so much oil, half fry and half fry;

   

5. 5 Take out the fried hairtail or push it to the other end of the pot. Heat the oil in the pot, add Pixian bean paste and stir-fry until fragrant;

   

6. 6 Add dried chilies, Sichuan peppercorns, onions, ginger and garlic and stir-fry until fragrant;

   

7. 7 Add the fried hairtail and stir-fry evenly;

   

8. 8 Add appropriate amount of sugar, turn off the heat, and bring to the pot.