The method of frying hairtail, which grandma has worked hard all her life, is not only delicious, but also time-saving and labor-saving. It can be served in less than 5 minutes, which is a must. Today, I will share my grandmother's exclusive secret recipe selflessly, and show you the beauty of fried hairtail, which is crisp outside and tender inside, and does not peel off or stick to the pot.

Secret 1: Fresh materials, pickled and tasty.

Freshness is the basis of delicacy. Choose hairtail with firm meat and bright color, and cut it into palatable segments. Pickling is the key to taste. Put the hairtail section into a bowl, add a little salt, white pepper and cooking wine, gently stir it evenly with your hands, and leave it for about 10 minute to allow the seasoning to fully penetrate.

Secret 2: Even powder coating and moderate wet and dry.

Wrapping powder is the key step of frying hairtail, which directly affects the taste and shape. Flour, starch and eggs are mixed according to the ratio of 2: 1: 1, and a proper amount of clear water is added, and the mixture is stirred until the humidity is moderate to form a thick but not too thin batter. Wrap the marinated hairtail segments evenly with the adjusted batter, and make sure that each hairtail is wrapped with a thin layer.

Tip 3: The oil temperature is moderate and the temperature is controlled.

The control of oil temperature is very important, too high is easy to paste, too low is not easy to cook. The best oil temperature is 170- 180 degrees Celsius. Pour the oil into the pot, burn it until fine smoke comes out, and then put it into the hairtail section wrapped in batter. The heat should be medium, fried until the hairtail is golden yellow and the skin is crisp, and then the oil can be removed.

Tip 4: Re-fry and set, crispy outside and tender inside.

Although the skin of the freshly fried hairtail is crisp, the inside is slightly soft and tender. In order to achieve the best taste of crispy outside and tender inside, it needs to be fried again. Put the fried hairtail back into the pot and fry again 10- 15 seconds. After deep frying, the skin of hairtail is more crispy, the inside is full of water and the taste is distinct.

Intimate tips:

Drain the oil sufficiently to prevent softening: after the fried hairtail is fished out, the oil must be drained to avoid softening and affecting the taste.

With sauce, the flavor is better: fried hairtail can be matched with ketchup, sweet and spicy sauce, sour plum sauce and other sauces to enrich the taste and meet different preferences.

Preserved properly, the crispness is not diminished: after the fried hairtail is cooled, it is put into a sealed container and stored in the refrigerator. When eating, take it out of the microwave oven and heat it or fry it again to restore the crispy taste.

Follow the tips taught by grandma above, and you can easily make crispy fried hairtail without sticking to the pan, which will make your family and friends full of praise. Delicious fried hairtail is not only a delicious meal, but also carries grandma's simple love. Whenever I taste crispy and delicious fried hairtail, I can't help but think of my grandmother's kind smile and hard-working back.