1, hairtail was cut off, leaving only the middle part of hairtail, cut into 8cm long sections, remove the blade from the dorsal fin and remove the bone spur. Marinate with dried ginger, garlic, salt, black pepper and cooking wine 15 minutes.

2. Beat the eggs into a bowl, add starch and a little water, and stir well to form an egg paste. Remove the ginger and onion from the pickled hairtail section, drag it evenly in the whole egg paste, and touch the bread crumbs on both sides.

3. Heat the wok with high fire, add the oil and heat it to 40% to 50% (you can feel the oil heat when you put your hand on the oil), then enter the hairtail section, fry until the color is golden and the appearance is crisp, and take out and drain the oil.

4, you can put it in a big plate, and serve it with salt and pepper dishes, jam dishes and condensed milk dishes.

skill

1. If you need hairtail to be crisper, you can fry it twice. That is to say, fry thoroughly with warm fire, remove and drain, and then turn on a big fire to raise the oil temperature, and fry all the fish segments thoroughly at one time. However, this requires a lot of oil, and ordinary professional chefs like to use a large pot of mighty oil to operate. For the sake of health, we'd better use less oil and water, half-frying and half-frying.

2. Bread crumbs can be made by yourself, and dry bread slices can be broken one by one with a rolling pin. There are bags of dry bread in the supermarket, which are delicious and easy to use.