Step 1: you need to treat the fish before frying. After cutting it into small pieces, clean it in water, then remove it and put it in a clean big bowl.

Step 2: Add proper amount of edible salt, cooking wine, thirteen spices, shredded ginger and light soy sauce into the bowl, stir well and marinate for about 20 minutes.

Step 3: Put the salted saury in dry flour, and cover it with a thin layer of flour. If it is too much, you can shake it a few times.

Step 4: Prepare an egg, stir it evenly and set it aside.

Step 5: Boil the oil, and when the oil temperature is about 70% to 80% hot, add the saury. Dip it in the egg liquid before putting it. Don't put too much swordfish in the fire. Wait until one side is fried before frying the other side to avoid the swordfish from falling apart.

The swordfish can be cooked when it is fried golden on both sides. The freshly fried swordfish is crispy outside and tender inside. It tastes best when it is hot. If it is cooled, the fishy smell will come out.

Pickling the swordfish before frying can remove the fishy smell, and the fried swordfish is more delicious. It can be wrapped in flour and egg liquid to taste more tender.

Prepare ingredients: eggs, ginger slices, cooking wine, shallots, soy sauce, flour, oyster sauce, oil and salt;

Production steps:

1, first clean hairtail and control moisture. Then, cut the hairtail into uniform sizes, add oyster sauce and cooking wine, salt, soy sauce and ginger slices, stir and marinate for about half an hour;

2. After pickling for half an hour, we can put the fish into the flour, and each fish is evenly wrapped in the flour;

3, and then beat in the eggs, as long as the egg white, so that hairtail evenly wrapped in egg white, because adding egg white, the taste of fish will be more fresh.

4. Burn the oil and prepare to fry it. The oil temperature is about 50% hot. Put the fish in the pot. Don't let the fire be too big until it is fried golden brown. Take it out, fry it for a short time, put it on a plate, and the delicious hairtail will be out of the pot. It's delicious, and the freshly fried hairtail section is crispy and tender.