We have prepared two versions, one is an unbattered refreshing dry-fried version; the other is an upgraded battered and fragrant dry-fried version,

An unbattered refreshing dry-fried version version

Ingredients: hairtail, oil, salt

Step 1

Let’s talk about how to choose hairtail. No matter how good your skills are, if the ingredients are not up to standard, the taste will definitely be Points reduced by 60%. It is best to buy fresh hairtail, such as frozen ones. Never buy frozen ones. One is that the age of the ingredients cannot be judged, and the other is that the quality of the ingredients is worrying. Frozen hairtail is actually the most likely to have loose meat and rough texture. It is easy to loosen during the cooking process and the resulting dishes Shapeless, not chewy and chewy, like a mouthful of dregs, it was really disappointing. You can touch the body of the hairtail. If it springs back when pressed, it means the meat is tight and elastic. If there is no rebound, the meat is not fresh and can easily break.

Step 2

Clean the hairtail, remove the head and tail, and clean the fish intestines. Cut the hairtail into evenly sized pieces and dry the hairtail with a kitchen napkin. Sprinkle the hairtail evenly with a little salt and place it in the refrigerator to marinate. You can also place it outdoors and let it dry naturally overnight. This is the secret of this dish. After the hairtail is dried, the water has been fully evaporated and the meat is very firm.

Part 3

Pour oil into the pot. The more oil, the better. In fact, frying fish does not require oil. Turn on high heat, heat the oil pot, and then add the hairtail pieces. Adjust the heat to medium. After placing the hairtail fish in the pan, don't flip it at will. Fry the hairtail until golden brown. Use chopsticks to hold it and turn it over. Remember, don't be too anxious. You can't eat hot tofu in a hurry, and you can't make beautiful tofu in a hurry. Fried hairtail. Wait until both sides of the fish are fried to golden brown, then you can take it out of the pan.

Step 4

Put the hairtail into the oil pan again and fry over high heat. After frying for a while, the color changes, then pick it up quickly. Remember, fry food over high heat. , it’s free, and the food itself doesn’t absorb much oil.

Step 5

Plate and eat.

Upgraded version of battered and fragrant dry-fried version

Ingredients: hairtail fish, oil, salt

You can refer to the previous method for the first and second steps. , the difference is that the battered dry-fried hairtail does not need to be left overnight and can be fried and eaten fresh.

The third step

Use 50 grams of flour, pour water into it, about 40 grams, and mix it into a uniform paste without any particles. Put the hairtail into the batter, coat the whole body evenly, and set aside for later use.

Step 4

Pour oil into the pot. After the oil temperature rises, put the hairtail wrapped in batter into the pot and fry. Do not touch it at will. Wait until both sides Take them out when golden brown and fry them a second time.