Step 1
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Steps to tear toast with pure milk 1
Cut the hairtail clean, rub it and wash it.
Step 2
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Steps to tear toast with pure milk 1
Marinate hairtail with ginger slices in cooking wine 15 minutes or so to remove fishy smell.
Step 3
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Steps to tear toast with pure milk 1
Flour, corn flour and starch eggs are mixed to make batter, and the ratio is 2: 1: 1, which makes it taste better when fried. The materials above me. There is a lot of batter in the picture because I fried thirteen or four hairtail, and then I braised it after separating half of it. If there are six or seven hairtail, it is enough to make batter according to the proportion of my seasoning.
Step 4
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Steps to tear toast with pure milk 1
If the eggs are small and the batter is too thick to stir, you can add some water. Stir well without granules, but not too thin, otherwise it is not easy to hang on hairtail.
Step 5
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Steps to tear toast with pure milk 1
Fire and pour the oil. When the oil temperature rises to 50%, wrap the hairtail in the batter and put it in. I'm not very skilled at using chopsticks, so I usually start directly. I take a hairtail, turn it back and forth in the batter, wrap it in the batter, and put it directly into the pot by hand. Fried until both sides are still white, but the hairtail can already be picked up with chopsticks, when it is not soft. Take it out and put it on oil-absorbing paper, and wait for the second frying. Start the oil pan again and burn the oil until it is hotter than before. Put the hairtail just fished out in the pot and fry it again. When it is golden on both sides, it can be clipped out.
Step 6
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Steps to tear toast with pure milk 1
Don't stack the freshly fried hairtail and put it on a plate. It's best to put it on blotting paper or drying rack. Otherwise, the temperature between them will collapse when it is relatively high, and the batter will not hang.
Step 7
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Steps to tear toast with pure milk 1
Divide the number of hairtail to be fried dry, sprinkle with salt and pepper and serve.