Is fried hairtail coated in flour or starch? Teach you the correct way, crispy on the outside and tender on the inside

【Deep-fried hairtail】

Ingredients: fried hairtail, ginger, green onions, salt, starch, cooking wine, pepper, white wine, Sichuan peppercorns, eggs

1. First of all, defrost the hairtail fish you bought, and share a quick thawing trick with you. First of all, prepare enough cold water in the vegetable washing pool, the water must be cold water, add 10 grams of edible salt to the water, stir the salt and melt it quickly, and then put the frozen hairtail fish in it, and the hairtail will be completely thawed in about 30 minutes.

2. After the hairtail is thawed, cut off the head and tail of the hairtail with scissors, and then cut it from the belly of the hairtail, remove the internal organs of the fish, and do not scrape off the outer white film when processing the hairtail, because this white film is also called silver grease, which contains unsaturated fatty acids and lecithin, and the nutritional value is very high, so don't remove it! Then completely clean the internal organs in the belly of the hairtail, and control the moisture after all the processing is clean.

3. After the hairtail is dried, cut it into about 6 cm segments.

4. Then prepare some green onions and ginger slices on top of the hairtail section, add edible salt, cooking wine, 1 bottle cap of high liquor to remove the fish, the effect of the liquor is very good, this step is very important, and then add a little peppercorns, friends who like pepper can put a little less, mix well and marinate for 30 minutes, which can remove the fishy smell on the hairtail, and also make the hairtail easier to taste.

5. Prepare some dried cornstarch below, and stir 2 eggs into egg liquid.

6. After the pickled hairtail is taken out, it is first wrapped with a layer of egg liquid, and then evenly coated with a layer of dry starch.

7. Add rapeseed oil to the pot, when the oil temperature is heated to 6, put in the starch-stained hairtail section, and fry the hairtail slowly after all the hairtail fish is put into the pot, and the surface of the fried hairtail is golden brown to remove the oil.

8. After all the frying is done, turn on the high heat again to increase the oil temperature, and after the oil temperature is hot, put the hairtail into the oil pan and fry it for 15 seconds.

Why do you use starch instead of flour to fry hairtail? Because it is coated with a thin layer of starch, the fried hairtail skin will form a crispy shell, which is crispy on the outside and tender on the inside, and the fish meat is also very delicious. In this way, the fried hairtail will not absorb more fat. If you fry the hairtail with flour, the shell will be very thick, and the hairtail will be soft and collapse after cooling, and there will be a fishy smell, and the taste will not be good, and it will absorb a lot of oil during the frying process.