How to make dry fried hairtail crispy and delicious, how to make fried hairtail crispy and delicious

Ingredients: 2 hairtails. Excipients:

1 small slice of green onions, 1 teaspoon of white pepper, 10 grams of salt, appropriate amount of starch, 4 teaspoons of cooking wine, 5 slices of ginger, 1000 ml of cooking oil.

The preparation of crispy fried hairtail1. Remove the gills and internal organs of the fish, wash and cut into sections, put it in a large bowl, put in the seasoning, mix well and marinate for 30 minutes.

2. Rinse the hairtail fish and dry it with a kitchen paper towel, put it in**sprinkle with starch claws, shake off the excess starch and set aside.

3. Take a deep pot and pour half a pot of cooking oil to heat.

4. Fry the lower hairtail fish until slightly yellow and remove it. Heat the oil in the pan again, then fry the hairtail until crispy, remove and drain the oil.

5. Serve on a plate. <>

6. Picture of the finished product of crispy fried hairtail.

Step 1: First of all, we prepare the ingredients and seasonings for dry fried hairtail: 2 to 3 hairtails, 5 grams of salt, 500 ml of cooking oil, 3 teaspoons of cooking wine, 1 gram of pepper, ginger, Sichuan pepper, and dry starch.

Step 2: Cut the belly of the hairtail with scissors, remove the internal organs of the hairtail, wash it with water, there is a layer of silver oil on the surface of the hairtail, there is a certain fishy smell, you can soak it in warm water to remove, this layer of oil is rich in unsaturated fatty acids, which is beneficial to the human body, and those who do not mind the fishy smell can also be retained.

Step 3: After the hairtail is cleaned, cut into 7 to 8 cm long sections, this can be according to your preference, shorter will be more flavorful, put it in a basin, add salt, cooking wine, pepper, ginger, pepper, and then mix well and marinate for about 20 minutes, so that you can not only remove the fishy but also make the fried hairtail more flavorful.

Step 5: Pour in the cooking oil, when the oil temperature is heated to 60%, put in the starched hairtail segment, change to medium-low heat and fry slowly, fry until the surface of the hairtail is slightly yellow, turn it over, and wait until the hairtail is golden on both sides, you can remove the oil.

After all the fish is removed, wait until the oil temperature rises, then pour in and re-fry for 10 seconds, so that the hairtail will be more crispy, and then remove the oil and then eat.

Summary. First of all, there is a saying that "hairtail fish eats belly, gossip is reasonable", which is about the "fresh" hairtail fish in winter. Hairtail fish is produced in both the northern and southern seas of China, but the taste of the two is very different.

The Bohai Bay in the north belongs to the cold water system, the growth is slow, the cycle is long, the body shape of the hairtail fish is narrow and long, it is quite like a sharp knife, silvery-white, the meat is delicate, and the delicious taste is not comparable to the hairtail fish in the warm water area of the south.

First of all, there is a saying that "hairtail fish eats belly, gossip is reasonable", which is about the "fresh" hairtail fish in winter. Hairtail fish is produced in both the northern and southern seas of China, but the taste of the two is very different. The Bohai Bay in the north belongs to the cold water system, the growth is slow, the cycle is long, the body shape of the hairtail fish is narrow and long, it is quite like a sharp knife, silvery-white, the meat is delicate, and the delicious taste is not comparable to the hairtail fish in the warm water area of the south.

First, wash the cut fish and put it in a bowl, add salt, cooking wine, light soy sauce, pepper, ginger, garlic, and peppercorns and marinate for more than half an hour.

Second, the marinated hairtail is dried with kitchen paper to absorb the moisture on the surface (to prevent oil from spilling out during frying).

Thirdly, absorb the water and put a layer of flour on it.

Fourth, fill the pot with oil and heat it until it is seven or eight percent hot, shake off the excess flour on the hairtail, fry it in the pot until it is golden, and the surface is hard and remove the oil.

Fifth, put the oil-controlled hairtail on a plate and sprinkle with chili flakes (whatever you want to taste).

After being fried, the hairtail is golden in color, crispy and fragrant, and the taste is also very good when eaten directly, and it is a perfect accompaniment to the drink.

DryDeep-fried hairtail is so crispy and delicious:

Ingredients: 800 grams of hairtail segments.

Excipients: 1 piece of ginger, 1 green onion, 3 grams of salt, 3 grams of white pepper, a little cooking wine, an appropriate amount of corn starch, an appropriate amount of oil, an appropriate amount of cumin powder, and an appropriate amount of chili powder.

1. Cut the fins, remove the internal organs and the black membrane in the abdomen; The silvery substance on the surface is vestigial scales, rich in lecithin and unsaturated fatty acids, which do not need to be deliberately scraped off.

2. Put minced green onion, ginger, salt, white pepper and cooking wine into a bowl of hairtail, mix well, and marinate for 10 minutes.

3. Prepare a small plate of cornstarch, coat the hairtail segments with starch, and place them on another plate.

4. Pour an appropriate amount of oil into a small pot, heat it over medium heat, take two pieces of minced ginger and throw them into the oil pot, and the oil temperature is suitable if it can float up quickly.

5. Put the starch-coated hairtail fish into the oil pot, do not turn it first, and after the fish section is fried until it is slightly yellow, gently turn it and remove the oil; Don't put too much each time, about 6 pieces are fine, leaving plenty of space for turning.

6. After all the hairtail sections are fried, heat up the oil pan for 30 seconds, put the fried hairtail sections into the oil pan and fry them for 30 seconds, the surface is browned and the fish pieces become harder, take out the plate, sprinkle cumin powder and chili powder to eat.

7. The finished product is as follows.

Fry the hairtail fish first with starch, a small amount of salt, soy sauce to marinate the fish for a period of time, boil the oil, when the oil temperature reaches seventy percent, fry the fish for the first time, and fry it again in the hot oil after taking it out, so that it is very crispy and delicious.

To make or pie fried hairtail, learn to adjust the crispy batter, ensure that the outside is crispy and the inside is tender, fragrant and delicious, delicious when cool, and delicious when cool.

Fried ribbon fish appears on my family's Chinese New Year's Eve rice shirt mountain menu every year, and it is crispy on the outside and tender on the inside, salty and fragrant, and it is a good dish to accompany wine and rice. There are two ways to fry hairtail, one is dry frying, that is, the hairtail is fried directly in the pot; The other is to fry it after hanging the batter, which has a better taste than dry frying.