material

Ingredients: 600g hairtail, 5g cooking wine, 8g ginger, 3g spiced powder and 5g light soy sauce.

Accessories: 2g salt, 3g pepper.

First, clean hairtail, drain water, cut into sections and add salt.

Second, add cooking wine and spiced powder. (If there is no cooking wine, use white wine instead. )

Third, add shredded ginger, soy sauce and pepper.

Fourth, stir well and marinate for one hour.

5. Put the hairtail section into dry flour and evenly coat both sides with a thin layer of flour.

Sixth, the excess flour on the fish should be shaken off, otherwise the fried oil will be turbid, and vice versa.

Seven, clean the pot with a paper towel, no water, to avoid oil spill.

Eight, pour the oil, fire, wait until the oil is 60% to 70% hot.

9. Add hairtail and fry until golden brown.

Ten, put paper towels in the container.

Eleven, put the fish pieces, and use paper towels to absorb the excess oil.