1, hairtail water is too heavy.
Hairtail is very wet after cleaning, or the surface is stained with a lot of marinade moisture, so it is easy to stick to the pan when frying, so it is necessary to drain the hairtail pieces before frying.
2. The pot is too thin.
If it is a cheap, thin iron pan, it is easier to stick to the pan and burn when frying. This is because when the bottom of the pan is thin, the fire will easily penetrate the pan and fry the hairtail. In addition, the heating is uneven, and there may be a situation where the outer coke is born inside. Therefore, the fried hairtail should choose an iron pan with a slightly thicker bottom and higher quality.
3. The pot is not cleaned.
Pots that are not cleaned or have water in the pot are also easy to stick when frying hairtail. It is recommended to wipe the inside of the pot with kitchen paper after carefully cleaning the pot.
You can refer to the following methods of frying hairtail with salt and pepper:
Ingredients: hairtail 1
Accessories: cooking wine 1 spoon, half a spoonful of soy sauce, appropriate amount of salt and pepper powder, 2 tablespoons of flour, appropriate amount of cooking oil, appropriate amount of onion, 3 cloves of garlic and 4 slices of ginger.
1, hairtail, head and tail should be removed to clean the internal organs, especially the black membrane in the belly of the fish, otherwise it will be fishy. Cut into strips with equal length and wash.
2. Add onion slices, ginger slices and garlic cloves, add a tablespoon of cooking wine, a little soy sauce, salt and pepper powder, and sprinkle some pepper and pepper if you like, grab them evenly by hand and marinate for half an hour.
3. Then prepare a proper amount of flour, preferably sieving. In summer, the flour at home is easy to agglomerate, and when it is wrapped with hairtail after screening, the flour will be very uniform.
4, the hairtail is marinated, it is best to wipe it with kitchen paper, otherwise it is likely to be wrapped in a lot of flour, and there are many bumps in the mouth when eating, which affects the taste.
5, pickled hairtail, the surface is wrapped with a thin layer of flour, it must be thin, you can knock on the plate after wrapping, shake off the excess flour.
6, sit in a hot oil pan, pour in cooking oil, wait until the oil temperature reaches 60% to 70%, and add hairtail. Don't worry about turning over, wait for the shape, and then turn over about 15 seconds.
7, for the elderly to eat, in order to reduce oil, fried can be placed on kitchen paper, absorb excess oil and then serve.