Hairtail is a kind of fish which is very suitable for spring. Everyone must know the taste of hairtail. The meat of this fish is tender and delicate, and there are not many small thorns. At most, it is the outermost and middle point. Just remove it when eating, and it is also suitable for the elderly and children.

The simplest and most popular way to eat hairtail is frying. The fried hair is particularly rich, the skin is crisp, and the meat inside is particularly tender and fragrant. Basically, no one can refuse such delicious food.

However, when frying, many people are struggling with a problem. Hang batter or fry hairtail directly?

If you hang batter, do you want starch or flour? The chef has some experience in this problem. Next, let's look at the chef's method and teach you a trick, which is simple and practical. The hairtail fried in this way is crispy outside and tender inside, not fishy or soft.

Formula: hairtail, onion ginger, salt, white pepper, cooking wine, oyster sauce, starch, flour and cooking oil.

1, viscera of hairtail, stomach lining, etc. Clean all the inedible parts, then cut them into small pieces and clean them thoroughly.

2. Put the hairtail in a bowl for later use, cut some onion and ginger slices below, put them into the hairtail, and then add a proper amount of salt, white pepper, oyster sauce and cooking wine to the hairtail for a period of time, which will not only make the hairtail more tasty, but also have a good deodorizing effect.

3. When curing hairtail, we should make batter. The preparation of batter is very important. Do you know whether to use starch or flour? The correct operation method should be to mix starch and flour in equal proportion, and then pour water to make it.

4. After the hairtail is marinated, pick out the onion and ginger and throw them away, then put all the hairtail into the batter and wrap it with a layer of paste. When the oil is 60% hot, we take the hairtail out of the batter, stir the excess batter, and then hang only a thin layer.

5, put the hairtail in, fry until the surface is golden, and you can fish it out. Next, raise the oil temperature in the pot. When it is almost 70% to 80% hot, pour all the hairtail, or continue to fry on low heat. This time, the skin is crisp and ready to serve.

Tips:

It is very important to fry hairtail, hang paste and mix paste. What should be used to prepare batter, starch or flour? The answer is both, starch and flour are essential, and the ratio of the two is 1: 1.