In winter, the weather in the north is very cold. In addition to nourishing soup, people like to eat some fried food to supplement their calories, especially on New Year's Day and Spring Festival. In these solar terms, it always seems that there is something missing at home without frying meatballs, cooked meat and tofu. Fried hairtail is my favorite one. I remember when I was a child, in winter, Mom will tie a pile of delicious oil products to relieve our hunger. Other meatballs and chicken nuggets will become hard after a few days, but hairtail will not be like this, as long as you want to eat them, they will be tender and tender.

I like to eat fish since I was a child, until I got married and had children. Even my big friends and children like to eat it, which may be influenced by me, because I have always liked to eat hairtail. Whether in normal life or on holidays, frying hairtail must be our main battle product. Every time I fry hairtail, it must be more than other people's. From childhood to childhood, I often surround my mother in the kitchen, maybe it is my ears. I also have some accomplishments in cooking, so I don't care what kind of food I make, as long as I master the skills of making, because as long as I master these skills, whether it's shrimp or hairtail, I will ensure that the fried food is firm and not fishy, and that all adults and children in your family love it, so that friends who don't like fish will love it.

don't make a mistake about using flour or flour for dry frying hairtail. It is firm and not fishy, and everyone likes to eat it.

1 Maybe two pieces will be fine when ordinary people cook it. In fact, the main ingredients of our family are hairtail and some condiments. Handling hairtail is actually quite simple, because it has no scales, just chop off the head and tail, handle the internal organs and rinse them with water.

2 when the hairtail has no moisture, put it in a clean container, and add a small amount of edible salt, spiced powder, cooking wine, soy sauce, pepper powder and a few slices of ginger and garlic.

then just grab it evenly with your hands and marinate it for half an hour to taste good;

3 This is the most important step. Some people wonder whether to use flour or flour. Don't make a mistake. Dry fried hairtail can be wrapped in flour directly with chopsticks, which is firm and not fishy, because there are many phospholipids on the surface of hairtail, which can't be well combined with flour, which will easily lead to stratification, and the fish will be soft and not firm.

4 finally, the hairtail is fried. Put the hairtail wrapped in flour in a high-temperature oil pan, fry it until the surface is slightly yellow, take it out, and then fry it again until golden brown.