No matter what kind of fish you fry, don't put it in the pot directly, add this step, it will be more crispy and no fishy smell

Today we are going to make a pan-fried hairtail, friends let's see how it is made!

Step 1: Defrost the hairtail segments in cold water.

Step 2: Cut off the head and tail of the hairtail, remove the internal organs, remove a layer of black film in the belly of the fish, rinse the hairtail, and put it in a bowl for later use.

Step 3: Add salt, ginger slices, pepper and thirteen spices, stir well, stir well and marinate for 15 minutes.

Step 4: Place the starch on a plate and evenly dip the hairtail segments in a layer of starch.

Step 5: After the hairtail segments are coated with starch, put them on a plate and let them stand for 10 minutes so that the starch will stick to the hairtail segments when the starch is refreshed.

Step 6: Boil the wok, add cooking oil, and when the oil is hot, put the hairtail in the pan and fry it until it is set.

Step 7: Turn to medium-low heat and fry the hairtail until the skin is golden and crispy, and remove the oil.

A delicious pan-fried hairtail with rice is made, very fresh and delicious, especially satisfying cravings, take a bite, the mouth is full of fragrant, the skin is crispy, the inside is fragrant, it is perfect for serving as a snack, and friends who like it hurry up and make it.

Tips:

(1) There is a black film in the belly of the hairtail, and the film will be particularly fishy, so the black film should be removed when processing.

(2) After all the hairtail segments are coated with starch, let them stand for 10 minutes, so that the starch will regain moisture, and the starch will not fall off when frying.