Marinate hairtail with refined salt and rice wine for more than 10min in advance, and the texture of the marinated hairtail will be slightly compact, which can avoid the damage of hairtail during frying to some extent. At the same time, pickling can also remove the fishy smell of hairtail and make hairtail taste in advance. When the wok is boiling, turn off the fire, wipe it around with ginger slices while it is hot, and let Jiang Shui spread around the wok, then add oil to boil it, and then add hairtail to fry it gradually. Boil the oil in a frying pan, then pour a little unsalted butter, then put it into the processed hairtail and fry it slowly. Yellow fried hairtail is not broken, but it is fishy, fresh and tender. This method is also suitable for frying other freshwater fish.

The method of frying hairtail without breaking or touching the pot was explained. You can use this method flexibly. But no matter which method you use to fry hairtail, you need to keep in mind the following points: frying hairtail needs more cooking oil. It is best to put hairtail into the pot at 60% temperature, that is, when the oil just begins to smoke. Gently slide hairtail into the pot when you put it in. You must not roll the hairtail after you put it in the pot. Deep-fried until golden brown, with dead skin, before rolling.

Clean hairtail. If hairtail is fresh, you don't need to remove the silver scales. Mark it with a knife flower, cut it into pieces, put it in a basin, and add salt, rice wine, Jiang Shui, Jiang Shui, wax gourd flower, white pepper and monosodium glutamate. Shake off the seasoning, dip the hairtail in wheat flour one by one, hang the egg liquid, and the wok will easily get angry. Come on, burn it in oil, pour it out, and then pour in cold oil. Immediately dip the hairtail in wheat flour and fry it, fry one side and the other side, and pick it out with chopsticks.

Put oil in another pan, add garlic, ginger and garlic, stir fry, add thirteen spices, add hairtail, immediately cook vinegar, add soy sauce and sugar, color with soy sauce, add boiling water, stew for 15 minutes, when the juice is strong, pick out hairtail, add monosodium glutamate, Ming oil, a small amount of thickening powder and water starch, and take out the spoon.