Fried fish pieces, a home-cooked food in Xian Yi, old and young, are simple to make and delicious. They like to eat small yellow croaker downstairs. The fried fish is crispy, and the fried fish bones are crisp and loose, and the price is also very economical. No matter whether it is eaten as a wine or with meals, it is very grounded. The common ones are fried hairtail, small yellow flowers and crucian carp. When I was a child, my family conditions were average, only during the New Year. If you want to make fried fish pieces delicious, you must first learn to mix the batter. Today, I will share a skill of frying oil and hanging paste, which is quite simple. It can be done in just a few steps, and you don't need to pour too much oil. The skin is brown and the fish is tender.

I've seen various kinds of batter for fried fish pieces. Some people use flour, others use starch, and others like to pat dry powder. Finally, the efficiency is average. The cooking oil fried with dry powder is basically discarded. When other dishes are fried, it smells like a big fish and cannot be used again, which undoubtedly increases the cost. Therefore, it is not recommended to pat dry powder. Later, it was found that only starch and eggs are the best match.

are the fish pieces delicious? It has a lot to do with the batter. A successful batter must have a crisp taste and keep it crisp and tender for a long time. The fish inside is looming, and the meat flavor has not escaped at all. It is all wrapped in the batter. Flour can make the fish fry more crisp and the taste is crisp, and it will not soften. Fried hairtail

ingredients: hairtail, onion ginger, cooking wine, eggs, starch and clear water

seasoning: salt, allspice powder,

1. Wash hairtail and cut into pieces. Try to keep the white scales on the outermost layer. Don't clean them. This is good for the human body. Just eat them safely.

2. Hairtail needs to be marinated in advance if it wants to taste delicious. Don't miss this step. Add or subtract condiments according to the amount of ingredients, add 1 spoon of cooking wine, 5 grams of salt and half a spoon of spiced powder, grab and mix evenly, and marinate onion and ginger for 2 minutes.

3. Start to mix the batter. Add 5 spoonfuls of starch, 1 egg and 2 spoonfuls of water to the bowl, and stir clockwise with chopsticks. Don't be granular, which will affect the taste of the fish pieces.

4. pinch a pinch of salt in the batter and mix the flour into a thin paste. as shown in the figure, stir with chopsticks to make the batter stronger, and the fried fish paste will be thick and soft.

5. Pour peanut oil into the pot and heat it to 8%. Add the marinated fish and start frying. Turn to low heat and fry until both sides change color. After about 2 minutes, take out the oil under control. Don't fry it for a long time. It will be fried again later.

6. Continue to fire until the oil temperature rises to 6%, and then enter the hairtail section for re-frying. At this time, the hairtail turns from light yellow to golden yellow, and continue frying for about half a minute, then take out and control the oil. Summary of skills

1. Don't fry hairtail too much at a time. If you eat it overnight or later, the taste and taste will be discounted. This dish is delicious only when it is cooked and eaten now.

2. Salting hairtail should not be too much. The more salt, the more serious the damage to fish tissue. Only a small amount is needed, and a little less is needed in the batter. Always put salt twice.

3. Fried hairtail, if the crispy effect is obvious, it can be fried again after frying, and the taste will be better, and the second time can be controlled within 3 seconds.