Today I will teach you the home-cooked practice of dry fried hairtail, simple and practical, without complex processes, when frying, there will be no powder, the fried hairtail is golden and crispy, the fish bones are fried crispy, and the fish bones are not left, I have learned, make it for the family to eat, and share the following methods:
【Dry fried hairtail】Ingredients required: 2 catties of hairtail, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, half a teaspoon of white pepper, 1 teaspoon of five-spice powder, 1 tablespoon of cooking wine, 3-4 tablespoons of dry starch,
Steps:
1. Clean up the hairtail, a layer of silvery-white substance on the surface of the hairtail is often mistaken for the scales of the hairtail, but in fact, the silvery-white substance is not a scale, but a kind of fat, which has a certain nutritional value. If it is a fresh hairtail, it does not need to be removed, and if it is a frozen hairtail, it is not too fresh, it is oxidized and turns yellow, and it needs to be removed, otherwise, the fishy smell is big.
2. Drain the cleaned hairtail, put it in a container, add green onions, ginger slices, white pepper, five-spice powder, salt, cooking wine, mix well, marinate for 1 hour, remove the fishy and increase the flavor.
3. When the time is up, spread the starch in a flat plate, put the hairtail fish into the starch one by one, evenly coat a layer of dry starch, and shake off the excess starch.
4. Put the starched hairtail fish on the plate, do not stick to each other, do not stack together, leave for 5 minutes, the purpose of this is to make the starch on the surface of the hairtail fish rejuvenation, the starch can be better hung on the hairtail, when the hairtail is fried, the starch will not fall off, this is a small trick of frying the hairtail.
5. Add oil to the pot and heat it, heat it to 6-7 heat, the oil surface is slightly smoky, fry the hairtail one by one, if the amount of oil is small, fry the hairtail in batches, fry the hairtail until it is set, and the surface is a layer of hard shell, and the hairtail is fished out for later use.
6. Heat the oil temperature in the pot to 7-8 heat, put in the hairtail and fry it again, fry the hairtail until golden brown, the surface is crispy, when turning the hairtail, there is a rustling sound on the surface, take out the fried hairtail, drain the oil, and put it on a plate. When eating, it can also be served with salt and pepper and dipped in food.
Tips: After the hairtail is wrapped in starch, leave it for a while, the purpose of this is to make the starch on the surface of the hairtail fish rejuvenate, and the starch can better hang on the hairtail. When the hairtail is fried, the starch does not fall off.
It is very important to control the oil temperature of fried hairtail, to fry it twice, the first time to fry it with an oil temperature of about 6 into a hot one, fry the hairtail fish, fry it to set, if the oil temperature is relatively low, it is easy to fry the hairtail fish. Fry the hairtail for the second time, use 7-8 hot oil temperature to fry the hairtail until it is golden and crispy.