Problem description:

I used to eat fried hairtail with thicken in the canteen.

Seek practice > _ <

It's easy to say that I'm curious about what to do before it thickens.

Analysis:

Dry fried hairtail

Ingredients: 500g hairtail.

Accessories: flour, eggs, onions, ginger, refined salt, cooking wine.

Method:

1. Wash the viscera of hairtail, slightly cut the head and tail, and cut into sections.

2. Pour in some cooking wine (more doesn't matter), cut the onion into sections, add some ginger and less salt. Stir thoroughly and evenly.

3. Make juice with flour, eggs, water and a little salt, then dip a layer on the surface of hairtail and fry it in a pot.

Tip: When curing, it is very important to fully absorb the seasoning and dry it (until there is no liquid on the surface). If it is not dried, it will affect the molding when frying.

Features: delicious and delicious.

How to keep hairtail unbreakable:

First, the oil temperature of fried hairtail must be 100% hot.

It's 100% hot, won't it explode? No, only when the oil is hot enough, as soon as the hairtail enters the pot, the skin will immediately tighten and form a protective film, so that it is not easy to stick to the pot and the hairtail is easy to break. Maybe you think hairtail is an exogenous coke? Mr. Han has his own method.

Second, fry the hairtail half-cooked, which is delicious.

Oh.-I see. Hairtail must not be fried completely, only half-cooked. Look, the hairtail section can be fried until the skin is golden. Then, leave a little oil in the pot, put the fried hairtail back into the pot, add vinegar, and add pepper, aniseed, dried pepper, onion, ginger and garlic to taste. Add sugar, cooking wine, soy sauce and salt. Finally, pour in the right amount of water, as long as there is no fish. After the pot is boiled, cover the pot and simmer 15 minutes. It's about time. Finally, the juice is collected by fire. The juice is almost collected and ready to serve.