Fried hairtail can be made into batter with the ratio of flour to starch1:1and wrapped on the surface of hairtail. Starch is used because it can prevent hairtail from losing water during frying. Before using hairtail, it can be thawed by spraying rice wine, just spraying rice wine and putting it in natural conditions.

Matters needing attention in frying hairtail

It is necessary to pay attention to the fact that hairtail must be washed and air-dried before cooking, and then cut into sections when it is not sticky.

When frying hairtail, first put a few slices of ginger in the oil and fry for a while, then remove the ginger slices, and then add hairtail, so that hairtail will not stick to the pot easily. When frying hairtail in the pan, the oil temperature should not be too high or too low, and medium fire is better. You can't turn the hairtail over immediately after you put it in the pot. You should wait until one side is slightly burnt and the fish pieces are hard, and then gently push it over with a shovel.