Thaw the bought hairtail, leave it at room temperature for about half an hour, then dig out the hairtail's belly, cut the hairtail's belly from the middle with scissors, dig out the internal organs, turn over the fins, and then rinse the whole hairtail, especially the belly, with clear water.

& gt Put the washed hairtail into the leaky basin and control the water for about ten minutes. Cut the hairtail with good water control into blocks with scissors, each about two inches, and put it on a plate for later use.

& gt Sprinkle a little salt and spiced noodles on the sliced fillet, mix well and put it on a plate for later use. This step should be put according to your own taste, but not too much salt.

& gt Take a rice bowl, put two eggs in it, put a little tap water, be sure to put cold water, and then stir it evenly for later use. & gt Sprinkle dry flour on the prepared hairtail, and evenly spread a thin layer of noodles on each hairtail, not too much, so that the flour can absorb excess water from the fish.

& gt put a pot on the stove, and put peanut oil in the pot, with more oil, at least without hairtail. The oil can be used when it is burned to 60% heat, that is, when the oil smokes slightly, the preparation will continue in the middle.

& gt Put the floured fish into the egg liquid prepared in the fourth step, let the egg liquid cover the hairtail, and then fry it in a heated oil pan. & gt When frying, wait until one side is yellow, then turn it over. Don't turn over the pot too early and too often, otherwise the hairtail will easily stick to the pot or spread it.

Pay more attention when frying, and both sides are yellow before cooking. Hairtail is easy to cook, so it doesn't take long to fry.

& gt Put the new hairtail in the oil pan and continue frying. When frying, put the right amount, don't put it all in at once, it's easy to stick together. Continue frying until all the fish you have prepared are fried.

Put it on a plate and serve it.

How to make fried hairtail fish pieces delicious?

Dry fried hairtail Ingredients: hairtail 500g Accessories: flour, eggs, onions, ginger, refined salt, cooking wine Practice: 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 from breaking: 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 as seasoning. 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.

How to make your own fried hairtail delicious and simple?

material

2 hairtail

verdant

energy

garlic

Cooking wine

Light soy sauce

salt

pepper

Sichuan pepper

flour

Dry fried hairtail

Wash hairtail, remove head, tail, viscera and dry fry hairtail, step 1.

Then cut into blocks with uniform length, add onion, ginger, garlic, cooking wine, soy sauce and salt, sprinkle a little pepper and pepper, turn over and marinate for 25-30 minutes. Step two.

Pickled hairtail is covered with a thin layer of flour. Step 3: Dry fry hairtail.

Heat the wok, pour in cooking oil, and when the oil temperature is 60% to 70%, add hairtail. (Don't turn it over in a hurry, turn it over and fry it after a little shaping) Dry frying hairtail Step 4.

Fry the hairtail on medium and small fire until both sides are golden, put it on kitchen paper to absorb excess oil and dry fry the hairtail. Step five.

Dish, or continue to make sweet and sour or braised hairtail.

How to cook dry fried hairtail, which is the best?

Dry fried hairtail recipe Ingredients: hairtail 800g, ginger 10g, pepper 5g, star anise 5g, starch (pea) 10g, salt 5g and vegetable oil 50g.

Production method: 1. Remove intestines, heads and tails from hairtail, scrape scales, clean, cut into 5cm-long sections, then marinate with Jiang Mo, pepper powder, aniseed powder and salt, adjust water with starch, and make into paste; 2. Heat the vegetable oil in the pan, take out the hairtail segments, put them in the oil pan one by one, fry them with slow fire until both sides are golden, take them out and put them on a plate, and fry the hairtail until it is cooked. Dry fried hairtail recipe 2 Ingredients: fresh hairtail 1000g, 2 egg whites, flour 100g, corn starch 150g, cooking oil, cooking wine, monosodium glutamate, salt, pepper, sliced onion and ginger.

Production method: 1. Scales and viscera of hairtail are removed, washed and cut into 6 cm long pieces, put into a basin, add cooking wine, salt, monosodium glutamate, onion and ginger slices and pepper, and marinate to taste. Beat the eggs into a pot, add flour, starch, oil, salt and purified water, and stir into a thin paste for later use. 2. When the wok is on fire, put the oil in, and when it is 40% to 50% hot (120- 150℃), put in a thin layer of paste of hairtail, fry until it is light golden brown and crispy, take it out, plate it for beautification, and fry hairtail. Cooking: 1. The main ingredients should be fresh and uniform in thickness. Scales and internal organs should be removed during processing, and the molding should be uniform and tidy.

2. Pickling should not be too salty, crispy skin should not be too thick, frying oil temperature should not be too hot, and the finished dish should be light golden yellow, crispy outside and cooked inside. 3. Dry fry hairtail, marinate, dip in dry starch, and fry in oil pan. Other methods are as above.

The practice of dry frying hairtail has three recipe ingredients: 500 grams of hairtail, flour, eggs, onions, ginger, refined salt and cooking wine. Production method: 1. Wash the viscera of hairtail, slightly cut the head and tail, and cut into sections; 2. Pour in some cooking wine (it doesn't matter if there is more), cut the scallion into sections, put some ginger and less salt and mix well; 3. Make juice with flour, eggs, water and a little salt, then dip a layer on the surface of hairtail, fry it in a pot, and then take it out and put it on a plate. The cooking skill of fried hairtail is: 1. 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.

2. Ensure that the oil temperature is high enough. If the oil temperature is low, the fish skin will stick to the bottom of the pot. 3. Turn down the fire after the oil temperature reaches the temperature. If the fire is too big, the fish will be fried too dry and will soon become mushy.

If you want to stew fried fish, you must pour in hot water. If you add cold water, it will smell like fish after cooking. The method of dry frying hairtail has four ingredients: fresh hairtail 200g, a little flour, vegetable oil 750g (about 25g), Shaoxing wine 1/2 tablespoons, refined salt 1/5 tablespoons, pepper and seasoning powder, salt and pepper and spicy soy sauce.

Production method: 1. Cut the hairtail off the head and tail, cut off the dorsal fin, cut it open from the abdomen, remove the internal organs, wash the black clothes in the abdomen, then insert oblique "cross" flower knives on both sides of the fish body, cut it into 7 cm long sections, put it in a pot, add refined salt, monosodium glutamate, pepper and Shaoxing wine, marinate and mix well, and dip the flour for later use; 2. When the oil pan is heated to 70%, put the pickled hairtail into the pan and fry it thoroughly. When it turns golden yellow, take out the clean oil and put it on a plate. Then fry hairtail with pepper, salt and spicy soy sauce. Cooking skills: The black clothes inside hairtail must be washed to avoid affecting the quality of dishes.