when frying hairtail in winter, don't hang the batter, simply dip it in, and the pan will be crisp until the slag falls.

In the north, fried hairtail is a delicious food that is often eaten in winter, especially during the Chinese New Year holidays. It is a custom to fry hairtail in our hometown, so hairtail is a common meat dish on the table in winter. When frying hairtail, many people habitually hang batter to fry, so the fried hairtail is prone to a problem, that is, it is hard outside, but fishy inside, and the whole hairtail feels a little sticky, and the taste is not crisp enough.

In fact, when frying hairtail, simply add one ingredient, dip it in the pan and fry it, so that a thin layer of paste can be hung, and it is not easy to be thick. The hairtail is crispy outside and tender inside, which is especially delicious. Today, let's share the delicious method of frying hairtail and talk about the detailed cooking steps. If you want to eat it, try it!

preparation of ingredients

hairtail, flour, salt, cooking wine and vegetable oil.

Cooking steps

① When you buy hairtail, you can directly ask the merchant to cut it into pieces, about two to three centimeters long, so as not to operate it again when you come back. Just remove the internal organs, rinse it and put it in a pot.

② Pour cooking wine into hairtail, then sprinkle with salt, stir well and marinate for one hour. After marinating, hairtail will become very tasty and taste better.

③ Prepare a plate, put a handful of flour in it, take it out when the hairtail is cured, dip it directly in the flour, and dip a thin layer of flour on both sides.

④ Pour vegetable oil into the pot, heat the oil to 5% heat first, then adjust the fire to the minimum, then put the hairtail dipped in flour into the pot and fry it slowly, and don't turn it back and forth during the frying process, then turn it over to fry the other side, and fry it slowly with low fire until the other side is very bright yellow and crisp.

⑤ Both sides are very golden and crisp, and they are cooked. At this time, you can take out the hairtail, and it will be crisper if it is cold, so that a hairtail with crisp outside and tender inside is ready. It tastes crisp and delicious, and the batter is thin and not thick at all. You can try this method if you like!

Cooking tips

1. Hairtail itself has a certain fishy smell, so if you want to fry hairtail delicious, you must remove its fishy smell in advance. Adding cooking wine is a good way to remove the fishy smell, so when pickling hairtail, you can pour cooking wine and stir it, so that every hairtail can be dipped in cooking wine, which will make it tasty and remove the fishy smell and odor of hairtail.

6. When frying hairtail, you don't need to add water into flour to make a batter, and then hang it on hairtail. This will easily lead to a thick batter, which is not easy to fry thoroughly when frying hairtail, and the fishy smell of hairtail is wrapped inside, but it is not delicious. Therefore, as long as you dip it in both sides of dry flour, the hairtail will be crispy and delicious, and the thin layer of batter outside is particularly delicious.