Ingredients: 800g hairtail.
Accessories: ginger 1 piece, scallion 1 piece, 3 grams of salt, 3 grams of white pepper, a little cooking wine, appropriate amount of corn starch, appropriate amount of oil, appropriate amount of cumin powder and appropriate amount of Chili powder.
1, cut the fins of hairtail section, remove viscera and black membrane in abdomen, put chopped green onion, Jiang Mo, salt, white pepper and cooking wine into hairtail basin, mix well, and marinate for 10 minute.
2. Prepare a small plate of corn starch, wrap the hairtail section with starch and put it in another plate.
3. Pour an appropriate amount of oil into a small pot, heat it over medium heat, and throw two Jiang Mo into the oil pan. If it can float quickly, the oil temperature is appropriate.
4. Put the hairtail section wrapped in starch into the oil pan, and don't turn it over yet. After all the hairtail segments are fried, the oil pan is heated for 30 seconds, and the fried hairtail segments are put into the oil pan for further frying for 30 seconds, so that the surface is browned and the fish segments are hardened.
5, remove the plate, sprinkle cumin powder and Chili powder to eat.