Ingredients: hairtail 400g, shredded green onion 20g, shredded ginger 15g, dried orange peel 5g, pepper 5g, thirteen spices 2g, salt 5g, white wine 5g, proper amount of flour and oil.

Steps:

1, hairtail removes fins and internal organs.

2. Prepare the corresponding curing ingredients.

3. Put all the ingredients into the fish, pour a few drops of white wine and mix well.

4. After mixing well, put it in a food bag, squeeze out the air in the pocket, and put it in the refrigerator for overnight.

5. After pickling, pick out the auxiliary materials in hairtail.

6, find a clean food bag, put about 50 grams of flour, put the fish pieces. Shake it, and the flour will be wrapped around the fish by shaking it.

7. Shake off excess dry flour with chopsticks.

8. Re-bottom frying pan and add oil. Add the used auxiliary materials of pickled hairtail, and stir-fry over low heat.

9. Take out the auxiliary materials after complete dehydration.

10, after cleaning the seasoning, fry the fish with the remaining oil in the pot. Choose medium and small fire, slowly fry, feel set and can be colored.

1 1, remember not to keep turning the fish pieces. When the fish pieces are put into the pot, they will become particularly soft and fragile first.

12, finished product.