2. Detailed operation flow of fried hairtail: preparation of ingredients: hairtail1000g, beer 200g, starch 30g, flour 30g, onion and ginger each15g, soy sauce10g, and pepper 8g.
3. First, clean the chilled hairtail bought from the market with water, clean the fish's internal organs, then chop off the head and tail of the hairtail with a knife and throw it away, and chop the processed hairtail into uniform fish segments for later use.
4. Wash the onion and ginger, then cut the onion and ginger into shreds for later use. Put the chopped hairtail into the basin, add a little onion and ginger, then sprinkle some edible salt, a little beer and pepper, stir well and marinate for about 20 minutes.
5. Prepare a clean bowl, pour in half of starch and flour, then pour in a little water and a little beer, and stir with chopsticks into a batter for later use. The batter should be stirred until there are no powdery particles.
6. Pour an appropriate amount of cooking oil into the pan, heat the oil temperature to 60%, then put the pickled hairtail section into the batter and stir it evenly, so that the surface of the hairtail section is evenly covered with a layer of paste, and then fry it in the oil pan, keep the oil temperature at 60%, fry the hairtail, take it out when coloring, control the oil, then raise the oil temperature to 80% again, and fry the hairtail in the oil pan again until the hairtail is fried.
7. When pickling hairtail, there is a very important trick, that is, in addition to adding shredded onion and ginger, a little beer should be added for pickling. There are two purposes for adding beer. One is that the deodorization effect of beer is very good, and the second function is that the carbon dioxide content of beer can make hairtail more tender and tasty.