We all know that hairtail is rich in protein, minerals and other trace elements. It has high nutritional value, can be prepared in various ways, and tastes delicious. It is a popular fish food. There are many People will eat fried hairtail at home. Some people fry hairtail twice, so why should hairtail be fried twice? Let’s take a closer look below! Why is the fried hairtail fried twice?

The first frying is to set the hairtail into shape, so that the batter can quickly solidify when heated, and the surface of the hairtail can be tightly wrapped without falling off. After soaking in oil once, the batter dries out. This is when the batter absorbs oil. Therefore, it is necessary to pick up the hairtail to prevent it from absorbing too much oil and causing it to become greasy. But the oil temperature should not be too high to prevent the batter from burning.

The oil temperature for the second frying is higher to allow the hairtail to be cooked quickly and thoroughly. Because the hairtail is well-shaped and the knife has been modified, the hairtail can be fried quickly at a high temperature. The batter on the surface becomes fluffy and crispy, without absorbing too much oil. The hairtail is fried quickly and loses less water. The resulting hairtail is It's crispy on the outside and tender and juicy on the inside. How to fry hairtail so crispy and crispy for the first time

(1) Clean the pot and dry out the water in the pot, pour in an appropriate amount of cooking oil, turn on medium heat, and heat the oil to 60% ( There is bubbling). At this time, we will process the fish pieces. Use kitchen absorbent paper to absorb the moisture on the surface of the marinated fish pieces. Then roll it in the batter so that the fish pieces are fully battered.

(2) Put the battered fish pieces into the oil pan one by one to let the fish pieces shape. When the surface turns slightly yellow, take it out and drain to control the oil.

Warm reminder:

① Before sizing the fish pieces, be sure to absorb the surface moisture, otherwise the batter will be easily diluted and cause the batter to fall out.

② The first time the fish pieces are placed in the pan, it is mainly for shaping. Do not use chopsticks to flip them. Second deep frying

After all the fish pieces are fried and shaped, turn on high heat and increase the oil temperature to a rolling state. Put the fish pieces into the oil pan again. When the color of the surface changes from light yellow to deep yellow, pick up the fish pieces at this time and continue to control the oil and let the fish pieces cool down naturally. When finally putting it on the plate, sprinkle a handful of thirteen incense while it is hot, and turn it several times to fully coat the fish pieces with thirteen incense. Eat it while it's hot, the flavor will be stronger. How to make fried hairtail at home

1. Thaw and clean the bought hairtail first.

Second, change it into a parallelogram segment, add a little green onion, ginger, dried chili pepper, Sichuan peppercorns, salt, chicken essence, cooking wine and pepper to marinate. The longer the better, so that the hairtail will be more delicious. .

Third, after the hairtail is marinated, pat the hairtail pieces evenly with dry starch. Don’t use too much, so that the starch covers the surface of the hairtail.

Fourth, heat the oil in a pan until it is 40 to 50% hot, pat the starchy hairtail piece by piece, and fry until both sides are golden and take it out.

Fifth, the fried hairtail is ready to eat after being plated. Friends who like salt and pepper can sprinkle some salt and pepper on top to make it taste better.

Finally, two points should be noted:

First, when frying hairtail, the oil temperature should not be too high. Fry it slowly, so that the fried hairtail will be crispy. If the oil temperature is high, it will cause The outside is good, but the inside is not yet cooked.

2. Do not flip the hairtail as soon as it is taken out of the pan to avoid the fish skin from getting tattered and sticking. Wait until the surface of the fish hardens before flipping until it is cooked. Remember.