1.Ingredients: 500g of hairtail.
2. Accessories: flour100g.
3. Seasoning: 50g of vegetable oil, 0g of ginger10g, 0g of onion10g, 2g of coriander, 4g of refined salt, 5g of monosodium glutamate, 20g of Shaoxing wine and a little pepper.
Second, the production method
1.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.
2. Heat the wok on medium heat, add vegetable oil to 60% heat, glue flour on both sides of hairtail, put it in the wok, fry until both sides are golden, fry hairtail inside and outside until it is cooked, neatly put it in a plate, and sprinkle coriander segments on it.
Third, the finished product requirements
Golden color, crisp outside and tender inside, oily but not greasy, fresh and palatable.
Attention! ! ! ! ! : "Dry fried hairtail" This dish is most likely to go wrong because hairtail is easily broken!
As long as it is not done well, the hairtail will be broken in a mess, which is not good-looking and affects the appetite.
So, here's how to prevent hairtail from breaking:
1 The iron pan must be washed before use, and the unclean and smooth pan will definitely stick to the pan;
2. Wipe the end face cut with fresh ginger after the pot is heated, or put a small amount of salt into the oil;
3 fry hairtail, oil should be more, if it can make hairtail float or semi-float in oil, it is best;
4 oil must be clean, the oil pan must be burned to smoke, and the oil that is not hot will definitely stick to the pan;
5 fish water should be drained as much as possible, and more water into the pot is easy to be fried and exploded;
6 don't rush to turn over after the fish enters the pot, turn it over without frying, and the fish will not only stick to the pot but also be loose;
7 The spatula can't stick to the fish during frying, and sticking to some fish will peel off the skin.
If the oil does not completely soak the fish on one side of the pot, you can only slide the pot on the stove to change the oil and fish.
Contact parts, don't shovel or turn the fish easily. Until the first fried fish skin reaches a dry knot, turn over and fry the other side.
This will ensure that your fried hairtail is perfect in shape, golden in color and not burnt.