How to deal with the oil of fried hairtail?

Hairtail, also known as saury, hairtail and whipfish, is one of the most productive economic fish in coastal areas of China, and frying is the most common cooking method of hairtail.

Hairtail is a deep-sea fish. In seawater, the deeper the water, the greater the pressure. When hairtail is fished out of the water, the pressure will be reduced and hairtail will die soon. Therefore, live or fresh hairtail is rarely seen in the market, and it is usually frozen. The frozen goods are long or short, resulting in uneven quality of hairtail, which leads to some fishy smell or black color of oil after frying hairtail.

Where's the oil for frying hairtail? Many friends suggested that fried hairtail fish oil should be directly poured out, which was considered to be very heavy and bad for human body. If you pour the oil directly, the cost of frying hairtail is too high. Is there any good way to handle it? There must be an answer. Keep reading.

In our hotel, the click rate of fried hairtail is also relatively high. Generally, we will keep part of the oil, add new oil to continue frying hairtail next time, and make the other part into oil to stir-fry or mix vegetables, which is particularly rich in flavor. This is really a good way to turn waste into treasure. Below I will summarize the specific treatment methods, I hope the subject can refer to them.

~ the method of turning waste into treasure in fried fish oil ~ (taking 5 kg of fried fish oil as an example)

Step one. Prepare vegetable materials: 200g scallion, 200g scallion, shredded scallion, shallot 100g, 200g ginger and 50g coriander.

Step two. Prepare spices: 30g of pepper, 30g of star anise, 5g of cardamom (crushed) and 0/0 slice of fragrant leaves, and soak them in warm water for 0/0 minute after mixing.

Step three. Preparation of starch paste: put 100g corn starch into a pot, add 150g water, and stir evenly to form a thick paste.

Step four. Formal production: pour the fried fish oil into the pot and heat it over high fire. At this time, the impurities in the oil are knocked out with the slight leakage. When the oil temperature rises to about 60% heat, stir the starch paste evenly again, spray it on the oil surface in a round and even way, and keep the fire until the starch paste is fried to float. Turn the starch cake over with a colander and a spoon. At this time, you will see that starch absorbs all the tiny impurities in the oil on the surface. Continue to fry until the cake is golden yellow, take it out, control the oil and throw it away. By this time, the oil is very clear.

Keep the pan away from the fire until the oil temperature drops to 30%. Add ginger slices and spices first, then restart the fire, keep the fire low, and fry until the ginger slices are slightly yellow. Pour in all onion ingredients, continue to fry on low heat for about 20 minutes, pour in coriander, and continue to cook for 10 minutes. When all the vegetables are slightly Huang Shi, turn off the fire for later use. The next day, beat out all the residue with a fine leak, and pour the grease into a clean container for later use.

Finally, frying fish oil will be easy to handle. If you think more in your life, you can turn waste into treasure. As long as my friends master my experience and skills, it is very simple to deal with fried fish oil.