material

Ingredients: 500g hairtail.

Seasoning: peanut oil 60g, onion 15g, ginger 8g, pepper 1g, salt 3g, soy sauce 25g, cooking wine 20g, monosodium glutamate 2g and salt and pepper 35g.

working methods

1. Wash the surface dirt of hairtail lightly with warm water, and cut off the head and thin tail;

2. Take out the internal organs by laparotomy, wash them, put them on the chopping board, change knives and cut them into 5 cm long sections, and put them in a bowl;

3. Add chopped green onion, Jiang Mo, pepper, salt, cooking wine and soy sauce to the bowl, and marinate well;

4. Put the pot on the fire, add peanut oil and heat it to more than 80%, then add the fish pieces and stir with a spoon, generally frying for half a minute to 1 minute. When the fish pieces are yellow and float to the oil surface, they can be picked up with a colander.

5. When the oil temperature in the pot rises to boiling heat again, fry the fish pieces back into the pot, take them out when the skin is fried to crisp, control the remaining oil, put them in a plate, and dip them in pepper and salt when eating.