1. I bought hairtail in bags directly from the supermarket. Bagging hairtail is convenient, there is no fish head and tail, and there is no need to treat fish viscera. The price is also very cheap, 1 package as long as 10 yuan, the price is quite cheap. After buying hairtail, thaw it in water first.

After thawing the hairtail slices, clean them in water.

Don't worry about fried hairtail after washing. Hairtail must be pickled, otherwise the fishy smell of hairtail will be particularly heavy.

Then cut some ginger and onion, add salt and white pepper, and add some cooking wine and mix well.

After stirring, set aside and marinate for about 20 minutes to make the hairtail section more tasty and remove the fishy smell of hairtail.

2, come down and adjust the batter. Take a bowl and add flour and starch into the bowl, where the ratio of flour to starch is 1: 1.

Add a small amount of vinegar. Adding vinegar can make the skin of fried hairtail more brittle. Beat two eggs in and mix well.

Add a small amount of water several times and stir into a batter. This batter does not need to be too thick. After the batter is mixed, you can try to put the pickled hairtail section in it, as long as it can be hung conveniently.

3. Fry the hairtail section in the oil pan.

Pour more oil into the pot, and when the oil temperature is 60% hot, it will turn to medium heat. Fry the sticky hairtail in the oil pan one by one.

Deep-fry hairtail until it is slightly Huang Shi, control the oil and take it out.

Then turn to a big fire and raise the oil temperature in the pot again.

Pour the fried hairtail section into the oil pan again for secondary frying.

If fried twice in this way, the fried hairtail section will be more crisp and delicious, and it will not be so greasy. Fry hairtail for about 20 seconds. When the hairtail section is golden in color, control the oil out of the pot.

Ok, our fried hairtail section is ready, golden in color, crispy in skin, nutritious and delicious.