2. After packing hairtail, soak it in boiling water with pepper, aniseed and fennel, and then add onion, ginger and garlic to pickle hairtail.
3. Then stir-fry the pepper in a wok and roll it into pepper powder with a rolling pin. Add salt and stir into salt and pepper.
4, hanging paste, paste the starch with water, add an egg, add freshly rolled pepper and salt, stir these samples evenly into a paste, then rinse the hairtail section in the paste and paste the hairtail evenly. Hanging paste is the key to frying hairtail.
5. Pay attention to the oil temperature when frying hairtail. Be sure to control the oil temperature. If it is overheated, it may be undercooked. Generally, when the oil temperature is eight minutes hot, it can be put into the pot for dry frying.
6. In addition, if there are too many dry fried hairtail, you must remember to remove the oil residue and replace the cooking oil in time. Oil residue will affect the taste of dry-fried hairtail.