I am a person who likes eating fish very much. I remember when I was a child, every time I went back to my hometown for the New Year, my grandmother would fry hairtail for us to eat. Adults and children liked it very much. Hairtail is rich in vitamins, protein, iron, phosphorus, calcium and other nutrients. Eating more can also supplement the body's nutrition. Finally, I know why grandma always fried hairtail for us.

Grandma's cooking is first class. When she was young, she used to run a restaurant. Now that she is old, she can't do it anymore, so she closes the restaurant. So she stayed at home and cooked us all kinds of delicious food every day, but my favorite was the hairtail fried by my grandmother, which was tender outside and tender inside, and tasted just right.

My own fried hairtail is always not delicious. I just learned to fry hairtail from my grandmother a while ago. My grandmother cooks and teaches me. After reading it, I suddenly realized that I can't fry hairtail with starch or flour. Then please learn the really correct method together!

Fresh hairtail, onion, ginger, garlic, cooking wine, pepper, pepper, flour, edible salt.

Treatment of hairtail. Buy fresh hairtail, choose thick meat. Wash hairtail clean, pay special attention to the black film in hairtail belly when washing, remember to take it off, because it will affect the fishy smell of fish. After washing, you can gently cut a knife on both sides of hairtail, and then cut it into hairtail sections with appropriate size. Or troublesome friends can also buy hairtail segments directly and come back for cleaning.

Drain the hairtail and put it into a large bowl or basin, and pour in a proper amount of cooking wine, salt, onion, ginger, garlic, pepper and pepper. Stir. After putting on gloves, you can put hairtail into the mixed juice, first pour the juice on all parts of hairtail, and then marinate for more than half an hour, which will be more delicious.

This is a crucial step. I used to make mistakes in this step. I can't use starch paste or batter I just need to squeeze the pickled hairtail juice, put it on a plate, and then sprinkle a layer of powder with a sieve. I just need a thin layer of flour, so that the nutrition of hairtail will not be easily lost. Remember not to be too thick. If the flour is wrapped too thick, it may stick to the pot, and the fish in it may be fried to taste, and it may only be crispy flour instead of fish.

Pour an appropriate amount of oil into the pan, preferably a non-stick pan. When the oil temperature rises to 60%, hairtail can be served. After frying until both sides are golden, the hairtail can be taken out, drained of excess oil, and hot oil is continued. After heating to 70%, hairtail can be fried for about 30 seconds. Little friends must pay attention. When frying hairtail, you must fry it twice to make it more fragrant and crisp.

The most important thing to fry hairtail is to spread a thin layer of flour on the surface of hairtail, and then fry it in a pot. Pay attention to control the oil temperature when frying to avoid damage. As long as you follow the above detailed steps, the fried hairtail is crispy outside and tender inside, and rich in nutrition, which is loved by adults, children and the elderly!