Ingredients: hairtail 1 kg, salt, onion, ginger, cooking wine, flour.

Step 1: When selecting frozen hairtail, the less silver powder on the surface, the fresher it is. High-quality hairtail should be firm and elastic after thawing. If the meat is loose after thawing, the belly of the fish is broken, or there are yellow spots on the surface, it means that the hairtail has deteriorated and is not fresh.

Step 2: Although the silver powder on the surface of hairtail is rich in nutrition, it is fishy. To reduce the smell, I removed the silver powder.

Step 3: Remove viscera and black membrane, cut off fins, wash and cut into sections.

Step 4: Add onion ginger, pepper, salt and cooking wine, mix well and marinate for 30 minutes. Zanthoxylum bungeanum granules must be put in order to remove fishy smell and increase fragrance. Hairtail has a strong fishy smell, so it is better to use better cooking wine to remove the fishy smell.

Step 5, soak the pickled hairtail with paper towels, put it into flour and wrap it with a thin layer of flour. Flour-fried hairtail does not stick to the pan, does not break the skin, and has a complete appearance and crisp skin. ?

Step 6, pat off the excess flour on the surface, so that the flour can be completely absorbed on the hairtail, so as to prevent the dry flour from falling into the oil pan during cooking and making the oil muddy and paste the pan. Divide the powder after shooting, and don't overlap.

Step seven, don't put too much oil. As long as the oil temperature is right, fried hairtail is oil-free.

Step 8: When the oil is burned to 60% heat, first put a hairtail to test the oil temperature. If the fish is brought into the pot, the oil bubbles and the flour does not drop, and it will soon float, indicating that the oil temperature in the pot is just right. Then put the hairtail section into the oil pan and fry it in turn. Don't put too much at a time, fry it several times. ?

Step 9: When hairtail just enters the pot, don't turn it over with chopsticks. After the hairtail dish is finished, you can shake the pot a few times and turn it over, so that the hairtail will not rot. After hairtail is formed, turn off the fire and fry it with medium or small fire, and adjust the firepower at any time according to the coloring of hairtail.

Step 10: take it out when it is fried to golden brown, and then fry it again at higher oil temperature to make the skin more brittle.

Step 1 1. When frying again, fry for about 5 seconds at most, and then take out the oil control. The freshly fried hairtail is crispy and fresh, even without salt and pepper, it is delicious!