Raw materials:

2 hairtail, scallion 1 5g, ginger10g, 5g of salt, proper amount of cooking wine, one tablespoon of corn starch, proper amount of oil, 2 tablespoons of cumin powder, and Chili powder1tsp.

Production steps:

Step one:

Trimming the hairtail, eviscerating and removing the black membrane in the abdomen. The silvery substance on the surface of hairtail is degenerated scale, which is rich in lecithin and unsaturated fatty acids, so it is not necessary to scrape it off.

Step two:

Add chopped green onion, Jiang Mo, salt, white pepper and cooking wine together with hairtail, just put them into the basin, mix and stir evenly, and marinate for 10 minute.

Step 3:

Prepare a small plate of corn starch, wrap all the hairtail segments with starch and put them in another plate.

Step 4:

Boil the oil in a pan, heat it on medium heat, take two Jiang Mo and throw it into the oil pan. It can float quickly, indicating that the oil temperature is right, and you can start frying hairtail.

Step five:

Put the hairtail section wrapped with starch into the oil pan, don't turn it over yet. After the fish section is fried to a slight yellow color, turn it over gently and take out the oil control. Don't put too much at a time, just about 6 pieces, leaving enough room for turning.

Step 6:

After all the hairtail segments are fried, heat the oil pan for 30 seconds, put the fried hairtail segments into the oil pan and fry them for 30 seconds. When the surface is brown and the fish segments are hardened, take them out and put them on the plate. Finally, sprinkle with cumin powder and Chili powder and serve.