Chinese Food
Fried hairtail
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I often see articles discussing whether to use flour or starch for dry fried ribbon fish. In fact, it doesn't matter. You can follow what you like. Fried with flour. The surface taste of hairtail is crisp; fried with starch. The taste is crisp. There is no difference between good and bad. If you want to fry the fish thoroughly, it's a bit of scum and a click. The key is to fry again. The fried hairtail is not only crispy but also tasty. You can chew it and swallow it.
Cooking ingredients
Cooking Steps
Step1:The hairtail cuts off the head, tail and fins, removes the internal organs, and cleans the black membrane thoroughly. The black membrane is used to collect toxins. The blacker it is, the more toxins it is. And the taste is extremely bitter. Therefore, it must be removed and cut into 5cm long section
Step2:Cut the ginger into thin shreds. Pour some cooking wine to mix the hairtail and ginger shreds. Marinate for 15 minutes
Step3:Scoop a spoonful of five spice powder and a little salt from the common flour, and mix them evenly with chopsticks
Step4:First, heat the oil in a small pot and then pour the flour into the hairtail plate. Because of the soaking of cooking wine, the surface of hairtail will soon be covered with a thin layer of flour
Step5:Insert the chopsticks into the oil pan. There are dense bubbles around the chopsticks. The oil temperature is appropriate
Step6:Put the pieces of hairtail fish of the same size into the oil pan. Fry them in high heat first. Don't use chopsticks to turn them over. Wait until the water content of the pieces of hairtail fish decreases and becomes hard, then turn them over. This can keep the integrity of the pieces of fish; wait until the surface is burnt yellow and sandwiched out. Put the rest of the hairtail fish into the pan and fry them in brown; wait until all the pieces of fish are fried and fished out. Heat up the medium heat for 10 seconds. Fry all the pieces of fish in the pan for 10 seconds. The hairtail fish is more burnt and crisp.
Step7:Fried fish skin and crispy meat are delicious. You can eat even bones.
Cooking tips:You should choose Zhoushan hairtail, which is thin and tender. Put a little salt in the flour and mix it well. Fried hairtail will taste good. Do not put the hairtail with flour for a long time. It can be put into a hot oil pot if it has a thin layer. It will be crisper after re frying. There are skills in making delicious dishes.
