Hairtail should be cut clean, and the black film should be removed to avoid fishy smell. Silver scales can't be washed off. Silver scales are the source of umami flavor.

Use more ginger, fry the fish to remove the fishy smell, and rub a little ginger when washing the pot, so that the pot will not smell fishy.

Materials?

Hairtail strip

Proper amount of flour

A small amount of salt

A small amount of sugar

3 tablespoons cooking wine

ginger slice

Dry fried hairtail?

Slice hairtail, remove fins, clean black film, add salt, sugar, cooking wine and ginger slices, and marinate for at least 15 minutes.

Pick out ginger slices, filter out cooking wine, put hairtail into a food bag, add flour, hold the mouth of the bag with one hand and shake the flour evenly.

Heat the pan with oil, wipe the bottom of the pan with ginger slices, evenly add hairtail, fry for 8 minutes on each side of the medium fire, and be sure to turn it over until one side is crisp.

Fry until golden brown and sprinkle with chopped green onion.

skill

Fried hairtail can't be broken. The key is to get a brittle shell and turn it over. The more broken it is.