After the winter solstice, into the "cold days", this season's fried food is very popular, not only to satisfy the craving can also provide sufficient calories, to the New Year's festival is more indispensable to these, families will use a variety of ingredients to fry on some slowly eat, which fried fish is a very popular kind of fried fish just out of the pot of fried fish, golden color, crispy and tender, fresh and delicious, many people like to eat, but want to take the fish, the fish is not a good idea, it's a good idea. Golden color, crispy outside and tender inside, fresh and delicious, many people like to eat, but want to fry the small fish is not easy.

Whether it is fried "small white strips" or small carp, the volume is relatively small, generally can not be directly fried, otherwise too crispy, fresh flavor less than half, to the small fish hanging batter deep-fried is the right way. If the fried fish is not crispy enough to eat, or more greasy, this is generally because they do not grasp the skills of hanging paste, casually wrapped in a bit of batter on the deep-fried nature will not be too tasty.

Speaking of hanging paste, many friends will think that is on the paste, in fact, on the paste and hanging paste is two concepts, paste is paste, paste is paste. Hanging paste used more flour or starch, paste thick and thick, mainly suitable for deep-frying, cooking, frying and other cooking methods to produce dishes, characterized by the inner soft, crispy, golden color attractive;

Paste is generally used with less starch, pulp thin and thin, suitable for stir-frying, stir-frying or slippery stir-frying and other cooking methods to produce dishes, characterized by the texture is delicate, soft, tender, slippery, and so on.

Usually when we eat fried fish, pay attention to the crispy outside and tender inside, then we have to use the "hanging paste", the use of flour or starch will be more, to be able to wrap the fish to be able to do.

Starch paste, fried food will be relatively crispy skin, golden color, but after a period of time will be "soft".

Flour hanging batter, fried food will be relatively soft skin, the "protection" of the ingredients is better, the food will be fried more tender, the disadvantage is that it will be a little greasy.

So you can combine the advantages of the two, the flour and starch mixed at a ratio of 1:1, add eggs to make a whole egg batter, not only to increase the aroma, but also on the color, fried out of the small fish not only retained the moisture in the fish, eat tender and fresh, and the skin is crispy and burnt, eating taste is very good.

Required ingredients: small white strips moderate, flour small half bowl, starch small half bowl, 1 large onion, ginger 1 piece, 1 egg, cooking wine small half spoon, pepper small half spoon, thirteen spices moderate, salt and monosodium glutamate moderate.

1, buy the small white strips are generally treated, before cooking the small white strips of small intestines and fish scales to deal with clean, into the water repeatedly rinsed a few times, fished out of the dry water, ginger cleaned and peeled, patted and chopped into pieces.

2, marinate small white strips, pots add ginger, scallion segments and a moderate amount of salt, knead with your hands, so that the flavor of the scallion and ginger is fully released, add the clean small white strips, cooking wine, oyster sauce, pepper and knead evenly, marinate for 20 minutes.

Tips: now pickled fried, salt can be slightly heavier, if there is time to pickle more than 1 hour, salt can be thinner, according to their own time to adjust the amount of salt, so that the small white strips more flavorful.

3, mix the paste, add the same amount of flour and starch in the bowl, beat the egg, add a small amount of salt, thirteen spices, chicken essence, add the right amount of water, mix thoroughly so that all the ingredients are blended together. Because the fish contains more water, water absorption is weak, so the paste should be thicker,

Tips: The ratio of flour to starch in the batter is 1:1, add the egg, water and all the seasonings and mix well, with a small white strip dipped in the paste, the paste intermittently dripping downward, rather than in a running stream downward, so that the paste is just the right consistency.

There are two ways to hang the batter: one is to dip the batter into the frying pan, one fish dipped into the batter into the frying pan, the other is to mix the batter, fish and batter mixed together, and then a one down the frying pan, dipping the batter out of the frying pan of fish batter is thicker, and mixing the batter frying is more paste, I use the dip batter here, the frying pan fish paste will be thicker, friends can be a little thicker, the batter will be more thicker, the batter will be more thicker. The batter will be thicker, friends can choose according to favorite preferences.

4, the production of pepper salt, no water and oil in the frying pan add 1 handful of peppercorns, frying slowly over low heat, fried and cooled, into the stone mortar pounding, filtered with a strainer and add the appropriate amount of salt and monosodium glutamate, mix well and spare.

5, pots and pans to add more oil, oil temperature 6 into the heat, put into the paste hanging small white strips, pot first do not stir, to be fried to the stereotypes after the flip, fried to the surface of the slightly yellow, bubbles reduce, fish out of the oil standby.

6, to be all hanging paste small white strips are fried, until the oil temperature rises to 8 when the heat, add the small white strips of re-exploration for about 30 seconds, to the surface of the golden crisp, you can fish out the oil control.

7, in the eating time sprinkle some pepper salt or dip some pepper salt to eat, you can make the fried small white strips of taste more rich. Crispy outside and tender inside the fried small white strips are ready.

1, hanging batter before the need to dry the raw materials (small fish) of the water, especially after the frozen raw materials, in the process of hanging batter will seep out of the water, easy to hang batter uneven or off the paste phenomenon.