Tips for dry frying hairtail

Fried hairtail is a home-cooked dish. Hairtail is rich in nutrition, mineral elements and vitamins necessary for human body, especially suitable for the elderly and children. The finished product is crispy outside and tender inside, delicious and widely loved by people all over the country.

Ingredients: hairtail, egg, starch, flour, salt, onion, ginger, peanut oil, cooking wine, white pepper and sugar.

Practice steps:

Step 1: Cut off the long fin with the head, tail and back of hairtail, then cut off the viscera and black membrane from the belly of hairtail, clean it, control the moisture, cut it into uniform sections, add chopped green onion, Jiang Mo, cooking wine, salt, white pepper and a little sugar, and stir evenly for about 30 minutes, then stir several times in the middle to make the fish taste even.

Step 2: Put a proper amount of starch and flour (the ratio is 3: 1) into a bowl, beat an egg and stir it evenly, then add a proper amount of water and stir it into a sticky paste, and stir it into a line with chopsticks. Remember that the batter should not be too thin. No, it just won't hang on the fish part.

Step 3, add proper amount of peanut oil to the hot pot.

Step 4, when the oil temperature is 60% hot, dip the hairtail in the batter evenly and put it in the pot to start frying.

Step 5, fry until both sides are golden, and take out the oil control.

Step 6, after all the hairtail is fried, when the oil temperature rises to 70%, put the hairtail in and fry it once, and then take it out of the pot.