Salted Crisp Hairtail Fish
Marinate the hairtail fish, coat with water starch, then pan-fry over low heat until golden and crispy.
Ingredients
hairtail fish (cleaned, cut into chunks and scored)
200 g
chicken bouillon (seasoning A)
a pinch
shaoxing cooking wine (seasoning A)
a pinch
white pepper powder (seasoning A)
a pinch
salt (seasoning A)
a pinch
water starch slurry (seasoning B)
a pinch
Instructions
1
Marinate
Clean the hairtail fish, cut into chunks and score the surface, coat with seasoning A, and marinate for 10 minutes.
2
Pan-fry
Wait until the surface of the hairtail fish is slightly dry, coat with a layer of seasoning B, pan-fry over low heat until fully cooked and the surface turns golden brown, then serve.
