Sweet and sour saury

Overview

Also known as swordfish, bandfish, tooth band, white hairtail fish, willow whip fish, band willow, and dim swordfish. The hairtail fish has a long flat side and a band-like body, a long and narrow head, a large and pointed mouth, sharp teeth, large eyes and high position, and a thin whip-shaped tail. The body surface is silvery gray, without scales, but there is a layer of silver powder on the surface. The side is shallow and curves backwards above the pectoral fin and along the ventral line to the tail end. The dorsal fin is extremely long and there is no pelvic fin. Hairtail has thick and thin meat, with more fat concentrated in the outer layer. It is delicious and has fewer spines, but there are small free spines on the abdomen. The average production along my country's coasts is that the East China Sea has the largest production, while the South China Sea has less production. The coastal areas of Zhejiang and Shandong are the two sea areas with the largest production. November to December is the season for hairtail fish. Hairtail gets its name because its body is long and flat like a ribbon, and the ones produced in Zhoushan are the best. Hairtail meat has less fat and thorns, is delicious and nutritious, and can be eaten fresh, pickled or frozen. The hairtail fish has a long flat side and a band-like body, a long and narrow head, a large and pointed mouth, sharp teeth, large eyes and high position, and a thin whip-shaped tail. The body surface is silvery gray, without scales, but there is a layer of silver powder on the surface. The side is shallow and curves backwards above the pectoral fin and along the ventral line to the tail end. The dorsal fin is extremely long and there is no pelvic fin. Hairtail has thick and thin meat, with more fat concentrated in the outer layer. It is delicious and has fewer spines, but there are small free spines on the abdomen.

Tags

• hot dishes
• home cooking
• seafood
• onions
• sugar
• swordfish
• vinegar
• salt

Ingredients

Steps

1. 1 Knifefish is ready.

   

2. 2 Wash hairtail and cut into sections.

   

3. 3 Beat an egg and coat with egg wash. Generally, fish will not break into pieces.

   

4. 4 Pour an appropriate amount of oil into the pan, not too much, and fry it.

   

5. 5 Fry until golden for two years. Be careful not to get the oil in your hands.

   

6. 6 Add oil, salt, vinegar, sugar and garlic. Simmer briefly.

   

7. 7 It’s out!

   

8. 8 It’s out of the pot.