working methods

Chop the hairtail and put it in a pot. Add onion, ginger, shredded pepper, cooking wine, salt and monosodium glutamate and marinate for 20 minutes! Pickling hairtail is an important step, so we must master it well. Zanthoxylum bungeanum must be put, which can increase the fragrance of hairtail!

After the hairtail is cured, pour the flour on the hairtail and stir it, so that each hairtail can evenly roll the flour! Some friends like to fry hairtail with batter, so that the fried hairtail will taste heavier. It is recommended to fry with dry flour, which is tender outside and golden and crisp inside!

Put more oil in the pot. When it is 80% hot, put the hairtail in one by one and start frying. At this time, it is necessary to increase firepower. After adding hairtail, don't stir casually to avoid minced meat!

As soon as hairtail is put into the oil pan, the skin will tighten immediately, forming a hard shell, which can keep the meat fresh and tender.

When the hairtail is fried until the skin is crisp and golden, take it out and put it on a plate!