Fried hairtail is a common way to eat hairtail. The dish is salty, fragrant, crisp and tender with excellent taste. But how to fry hairtail to make it brown and crisp, and the skin is complete? This requires some skill. Below I will tell you a variety of methods of frying hairtail and the secret of frying hairtail without sticking to the pan, so that everyone can easily make delicious and beautiful fried hairtail. Fried hairtail with salt: Wash hairtail and cut it into pieces. The right amount of salt and oil. Gently crush hairtail with salt carefully, and keep the salt on the surface after crushing. Put it in a container and marinate for at least 15 minutes. Heat the frying pan and put in oil. When the oil is hot, put in hairtail and fry until the skin is golden yellow. Dry fried salt crisp hairtail: hairtail, onion, ginger and garlic, cooking wine, flour, dried Chili powder and pepper salt. Washing hairtail, cutting into pieces with appropriate size, adding appropriate amount of onion, ginger and cooking wine, and pickling in refrigerator for 30-40 minutes; After adding a proper amount of oil and a few slices of ginger to the pot, the pickled hairtail is wiped dry with kitchen paper towels, evenly and thinly covered with flour, and then fried in the pot; After one side of hairtail is completely fried, turn it over carefully and fry the other side; Put the fried hairtail on one side of the pot, stir-fry the minced chives, ginger, garlic and dried Chili with the remaining oil in the pot, add a proper amount of pepper salt and hairtail, and stir carefully. Fried hairtail: 500g hairtail, 5g onion, 5g ginger, 3g soy sauce, 5g salt and 3g monosodium glutamate. Wash hairtail and cut into sections; Shred ginger; Wash the onion and shred it; The hairtail pieces are pickled with salt, soy sauce, monosodium glutamate, ginger and shredded onion. Heat the frying pan, add oil and heat it, then add fish pieces and fry until both sides are golden yellow. Dry fried hairtail: 500g hairtail, 50g flour100g vegetable oil, 50g ginger10g onion10g coriander, 4g refined salt, 5g monosodium glutamate, 20g Shaoxing wine and a little pepper. Hairtail-shaped flower knife, cut 10 cm long. Mash ginger, knot onion and put it into hairtail, add refined salt, monosodium glutamate and Shaoxing wine, stir well, pickle for half an hour, and cut parsley into sections. Heat a wok over medium heat, add vegetable oil to 60% heat, paste flour on both sides of hairtail, put it in the wok, fry until both sides are golden, and fry hairtail until it is cooked inside and outside, neatly put it in a plate and sprinkle with coriander segments. Production essentials: it takes a long time for hairtail pickling to taste; The final seasoning powder is best to be evenly wrapped on hairtail, which tastes and looks better. How to fry hairtail non-stick pan If it is stainless steel pot, it is best to fry hairtail with a thick bottom and good heat conduction effect. If the bottom of the pan is too thin, it is easy to fry the fish, and the pot should be preheated with a proper amount of oil before frying the hairtail; Before the hairtail is fried in the pan, the water on the fish must be fully wiped dry, and it is best to spread a layer of powder evenly and thinly; Use medium fire in the whole frying process, and turn it over after frying, otherwise the skin of hairtail will be easily broken, which will affect the appearance of the finished product.