Ingredients: 2 hairtail.
Accessories: 20g flour, ginger 1 tablet, cooking wine, 5g spiced powder, oil, salt, scissors 1 stick, water and chopsticks 1 pair.
1, cut off the head, tail and fins of hairtail, remove internal organs and thoroughly clean the black membrane of abdomen.
2. Slice ginger, pour in proper amount of cooking wine, stir in shredded ginger with hairtail, and marinate for 15 minutes.
3. Add spiced powder and salt to the flour and mix well with chopsticks.
4. Turn on a big fire and burn half a pot of oil in a small pot, then pour the flour into the hairtail tray to cover the hairtail with a thin layer of flour.
5. Put the fillets with similar size into the oil pan, fry them with high fire first, and then turn them over after the water content of the fillets is reduced and hardened.
6. After all the fish pieces are fried and fished out, the temperature is raised to 10 second in the medium fire, and all the fish pieces are fried in the pot for 10 second, and then they can be eaten out of the pot.