2. Before frying hairtail, you need to pickle hairtail in advance. Pickled hairtail must be dried and then fried with powder. It is best to show a dry and loose state after patting the powder, so that the powder and the fish can be fully attached, and it is not easy to lose powder and break after cooking.

3, the amount of oil should be wide, because the oil temperature will drop instantly after the fish is put in. If there is too much oil, it can effectively keep the high temperature of the oil, and the fish can be quickly shaped after being put in, keeping the fish shape intact.

4. The oil temperature should not be too low. It is best to fry the fish when it is 50% to 60% hot. If it is too low, the fish can't form quickly. What's more, it's strange that it doesn't break when it's stirred, and the frying time is prolonged, so the fish will dry and harden. Poor taste.

5, the fire should not be too big, it is easy to fry fish outside, it is not cooked inside, and the fire should not be too small. When the fish is cooked, the oil temperature drops, so the fish can't be shaped quickly, and the frying time is prolonged, so medium fire is the most suitable.

6. The fried hairtail should be fried again. High oil temperature can make hairtail spit oil quickly, which is not greasy and will be more brittle. Therefore, when frying for the first time, you only need to master the above points to fry the hairtail until it is cooked.