Eating fish is probably a luxury when I was a child. I only eat fish once during the Chinese New Year, not only to entertain guests, but also to have more than enough every year, but my mother only buys two. Three, with the improvement of living conditions, fish has become a very common home-cooked dish. It not only tastes good, but is also very rich in protein, especially not as greasy as other meats, so it is especially suitable for children and the elderly, especially fried Fish has become the most commonly used method.

Today I will share with you how to make fried hairtail, I hope it can help you. No matter what kind of fish you fry, don't put it directly into the frying pan, otherwise the fish will taste fishy and become fishy. Fried hairtail

Main ingredients: two pounds of hairtail, starch, eggs, onion and ginger seasoning. Specific steps:

1. First remove the head of the hairtail, and then clean it, especially The black film inside must be removed.

2. Cut the hairtail into sections with scissors, put it into a basin, then add the chopped green onions and ginger, then add a spoonful of salt and an appropriate amount of cooking wine, mix evenly with your hands, and then marinate. Make it for 30 minutes, and you can stir it twice in the middle. This is also the most important step in fried hairtail, which directly affects the quality of the finished product.

3. Prepare three plates. Pour starch into one plate and pour egg liquid into the other. First, evenly coat the marinated hairtail with a layer of egg liquid, then coat it with a layer of starch, and then Put the hairtail pieces into the last plate and set aside

4. Pour oil into the pot. The oil temperature is 70% hot. Add the hairtail. Do not turn the hairtail first. Wait until the hairtail is set and then turn it over. The surface of the hairtail When it's slightly brown, take the hairtail out to control the oil, and let the oil and hairtail cool down. After half an hour, fry the hairtail again. Fry the hairtail until brown, then take it out of the pan and start eating. Content summary

1. Why should the black film be removed?

This black film is the physiological structure of the fish. It is mainly formed by the deposition of pigment cells. It is particularly high in fat and is not good for your health. Therefore, you must remove the black film when eating fish.

2. Why marinate fish?

The most important step in frying fish is to pickle the fish. Pickling the fish can not only remove excess water from the fish, making the meat firmer, but also remove the fishy smell and odor of the meat, making the meat more delicious. It's tender and smooth, and the fried fish is also very flavourful. It won't be salty on the outside and tasteless on the inside like my mother did.

3. Why should we fry fish again?

The hairtail fried in this way is more crispy and avoids the phenomenon of burnt on the outside and raw on the inside. The oil temperature should not be too high to prevent it from being fried.