There is still more than a year, how can there be no fish on the New Year's Eve, and the nutritional value of hairtail is particularly high, which is definitely the first choice for the New Year's Eve.

Today, I will share with you a practice of hairtail. Hairy hairtail is thick, with few fishbones, rich nutrition and delicious taste. Hairtail can be braised, sweet and sour, and fried with hairtail. Today, I will share with you how to fry hairtail festival at home, which is golden in color, crisp and refreshing. You don't have to worry about the smell when eating, and the practice is very simple. Come and have a look with me, my favorite friend. @ Headline Gourmet Watch the video of fried hairtail here.

The following are the specific steps:

1. I bought bagged hairtail directly from the supermarket. It is convenient to slice hairtail in bags, and there is no head and tail, so there is no need to treat fish viscera. The price is also very cheap, 1 package only 10 yuan, the price is quite cheap. After buying hairtail section, thaw it in water first.

After the hairtail is partially thawed, clean it in water.

Don't worry about frying hairtail after washing. Hairtail must be marinated, otherwise the fishy smell of hairtail will be particularly heavy.

Then cut some ginger and onion, add salt and white pepper, and add some cooking wine and mix well.

After stirring, put it aside and marinate for about 20 minutes, which can make the hairtail section more tasty and remove the fishy smell of hairtail.

2, come down and adjust the batter. Take a bowl and add flour and starch into the bowl, where the ratio of flour to starch is 1: 1.

Add a small amount of vinegar. Adding vinegar can make the skin of fried hairtail more crisp. Beat in 2 eggs and mix well.

Add a small amount of water in stages and stir to form a batter. This batter does not need to be too thick. After the batter is mixed, you can try to put the pickled hairtail section in it, as long as you can easily hang the batter.

3. Put the hairtail section in the oil pan and fry until cooked.

Pour more oil into the pot and turn to medium heat when the oil temperature is 60% hot. Fry the sticky hairtail segments one by one in the oil pan.

Pan-fry hairtail until it is slightly Huang Shi, control the oil and take it out.

Then turn to the fire and raise the temperature of the oil in the pot again.

Pour the fried hairtail section into the oil pan again for secondary frying.

In this way, if fried twice, the fried hairtail section will taste more crisp and delicious, and it will not be so greasy. Fry hairtail for about 20 seconds. When the hairtail section is golden in color, control the oil out of the pot.

Ok, our fried hairtail section is ready, with golden color and crispy skin, which is very nutritious and delicious. Moreover, the hairtail fried in this way will never smell fishy, and you can sprinkle salt and pepper according to your own taste when eating.

The method and materials of this fried hairtail section are very simple, especially suitable for cooking at home.