When frying hairtail, is it starched or floured? Teach you the most fragrant method, fry it out crispy on the outside and tender on the inside

【Pan-fried hairtail】

Ingredients: hairtail, flour, eggs, cooking wine, salt, pepper, green onion and ginger, cooking oil

1. Prepare an appropriate amount of hairtail, and clean the internal organs of the hairtail, so that the silver scales on it do not need to be scraped off. Once processed, cut into segments and then cleaned.

2. After the hairtail is processed, don't be in a hurry to fry it, here we still need to do more pickling. Cut the green onion into green onion segments, cut the ginger into shredded ginger, and put it in the hairtail. Next, add an appropriate amount of cooking wine to remove the smell, add salt and pepper to taste, stir well and marinate for a while.

3. Taking advantage of the marinating time, we prepare 2 bowls, add 2 eggs and an appropriate amount of flour to them, and the eggs need to be beaten for later use.

4. After the hairtail is marinated, first put it in the egg liquid, wrap it in a circle of egg liquid, and then put it in flour and wrap it in a circle. It's okay to wrap it in a thin layer, it doesn't need to be too thick, and it won't taste good if it's too thick.

5. Add oil to the pan, you can put a little more oil, and it is not easy to stick to the pan when frying. When the oil in the pan is hot, add the hairtail and start frying. It's best to keep the heat on medium-low throughout the whole time, wait until one side is slightly set, then turn over and fry, and wait until both sides are golden brown, then put it out and serve it on a plate.

Notes:

Coat the egg wash first, and then coat it with a layer of flour, these two things are essential.