Fried hairtail does not stick to the pot, so you must choose the pot. You can't use a pot with a thin bottom, because the fire can easily penetrate the pot and fry the hairtail. Before using the pan, you should use detergent to clean the residual oil stains on it, and then wipe the water inside with a clean cloth before frying the fish, so that it will not stick to the bottom of the pan when you put it in the pan to fry the fish.

Exercise:

Ingredients: hairtail (washed) 400g, shredded onion 20g, shredded ginger 15g, dried tangerine peel 5g, pepper 5g, white wine 5g, salt 6g, thirteen spices 2g, oil and flour.

1, hairtail removes fins and internal organs, cleans them, and wrings out water for later use.

2. Prepare the corresponding curing ingredients.

3. Put all the ingredients into the fish and tear the orange peel into small pieces.

4. Pour a few drops of white wine.

5. Stir well.

6. Stir well and put it in a food bag, squeeze out the air in the bag and put it in the refrigerator for the night.

7. After pickling, pick out the auxiliary materials in hairtail.

8. Find a clean food bag and put about 50 grams of flour.

9. Put in the fish pieces, inflate the bag, shake it, and the flour will be wrapped around the fish.

10, shake off excess dry flour with chopsticks.

1 1, double-bottom frying pan, come on.

12. After washing the seasoning, fry the fish with the remaining oil in the pot.

13. After adding the fish pieces, continue to choose the medium-low heat in the pot.

14, both sides are fried thoroughly.