The main ingredient of hairtail is protein, and its flesh is relatively thin, and it is usually cut into small pieces before frying, so it can be cooked in about 3-5 minutes. If it is fried for too long, it will lead to the hairtail being fried, which will affect the taste of hairtail.

However, before frying, it is suggested that it is best to dry the water on the surface of hairtail or absorb it with kitchen paper towels, so as to avoid oil splashing during frying.

2 Do you want to marinate the hairtail before frying? It is recommended to marinate it.

Hairtail belongs to a kind of marine fish, which has a certain fishy smell. If it is too fishy, you can make a few cuts on the surface of hairtail before frying it, and then add some seasonings such as cooking wine, soy sauce, green onion, ginger slices, salt, five spices and white pepper to pickle it.

This can not only remove most of the fishy smell of hairtail, but also make the fish taste better and the fried hairtail taste better.

It is normal for hairtail to be fried and scattered.

Hairtail meat is tender, and contains more water and fine spines. After heating, the protein contained in it will denature and the water will volatilize, so the meat quality of hairtail will become very loose at this time, which is normal.

In addition, if the hairtail itself is not particularly fresh, then its meat quality will not be particularly eaten, so it will easily become very loose when frying, so pay attention to buying fresh hairtail when buying hairtail.

4. How to fry hairtail without breaking in a sticky pan 1, and wrapping with flour: If you want to fry hairtail without breaking in a sticky pan, it is suggested to wrap the hairtail with flour or starch on the surface, so that the hairtail can be wrapped inside, which can not only prevent hairtail from being fried, but also avoid the damage of the fish.

2, slow frying: In addition, after the pot is heated, it is necessary to turn the fire of the stove into a small fire in time to slowly fry. When the side with fish is fried until golden, turn to the second side to fry, which can also prevent the pot from sticking and breaking.