For fried hairtail, don’t coat it in starch. Do you know how to make it delicious?

Among the many ways to cook hairtail, dry-fried hairtail is probably the more common and popular one. It tastes crisp, tender and fragrant, and is very comfortable to eat.

But it’s delicious, but many people can’t cook this dish well. The fried saury will be easily blackened, not very tasty, and has a fishy smell. So what’s going on?

When frying hairtail fish, don’t coat it in starch!

Learn the chef's trick and make the saury crispy on the outside and tender on the inside without sticking to the pan. I will share the detailed preparation method with you below. Anyone who loves food can refer to it and learn from it.

Prepare food for the Chinese version of fried hairtail: 500g saury, 5g ginger water, 2 eggs, a small amount of allspice, appropriate amount of pepper, appropriate amount of chili powder, 10g rice wine, appropriate amount of vegetable oil. Production process: 1. After cleaning the saury,

We cut it into small pieces immediately, and then clean it again. The inedible things inside must be thoroughly cleaned, then washed and drained for later use.

2. Put the fried fish into a bowl, add cooking wine, ginger water, white pepper, and salt, and then use your hands to spread it evenly, so that the condiments can be fully integrated into the fried fish.

, so that the fishy smell can be removed, it is also best to add the flavor in advance and just let it marinate for 20 minutes.

3. At the same time, prepare a small plate, put the eggs directly into it, take out the saury after whisking, and put it into the egg liquid one by one, so that it is evenly coated with the egg liquid, until it is completely fried.

Just fill it with all the small fish.