How to eat ocean hairtail better

Ocean hairtail is a fine product among hairtails. It has tender meat, rich nutrition, and is much larger than domestic hairtail. It is a favorite food for many people. But do you know how to eat ocean hairtail? Do you know how to eat it better? If you don't know, you can go and find out with the editor.

Garlic and pepper hairtail fish

1. The deep-sea hairtail made into garlic-flavored pepper and salt hairtail is particularly delicious. When making it, you need to prepare two deep-sea hairtails, appropriate amounts of salt, cooking wine, ginger, garlic, and small red peppers, as well as appropriate amounts of flour and pepper salt. In addition, you also need to prepare an appropriate amount of flour.

2. After removing the head and internal organs of the deep-sea hairtail, clean the black film in the abdomen, then wash it with clean water, cut it into sections, make cuts on both sides with a knife, then put half of the shredded ginger, chopped red pepper and chopped garlic in the hairtail, add salt and cooking wine and marinate for one hour.

3. After taking out the marinated ocean hairtail, wipe the moisture on the surface with kitchen paper, then put the flour into a plastic bag, and then put the hairtail in, and shake it gently with your hands so that the surface of each piece of hairtail is evenly coated with flour.

4. Put cooking oil in a pot and heat it to about 70% to 80% hot. Put the prepared hairtail slices into the pot and fry them until the surface turns golden brown. Take them out, drain the excess oil, put them on a plate, sprinkle with pepper and salt and they are ready to eat.

Sweet and Sour Hairtail

1. The deep-sea hairtail made into sweet and sour hairtail is also very delicious! When making it, you need to prepare deep-sea hairtail, one or two pieces of cooking wine, sugar and vinegar, and prepare some of each in appropriate amounts. In addition, you also need to prepare some onion, ginger, pepper and starch in appropriate amounts, and finally prepare enough cooking oil.

2. Wash and remove the hairtail fish, cut the internal organs and head into sections, add onion, ginger, cooking wine and salt and marinate for about an hour, then coat the surface with flour evenly and fry it in an oil pan until golden brown. After taking it out, leave some oil in the pan, add onion and ginger and stir-fry until fragrant, then add the fried hairtail fish sections, then add a small amount of water and appropriate amount of sugar and balsamic vinegar and stew together, finally add water starch to thicken, and when the soup thickens, the sweet and sour hairtail fish is ready.