Dry-fried hairtail with starch or flour, the chef teaches you the correct way, fragrant, crispy and crispy

 

 --- [Dry fried hairtail] ---

Prepare ingredients: 800 grams of hairtail, a section of green onions, a small piece of ginger, an appropriate amount of salt, 3 grams of dried peppercorns, a little high liquor, an appropriate amount of cooking oil, and a little corn starch.

Steps:

1. Cut off the head and tail of the bought hairtail, then tear off the fins, cut the belly of the fish with scissors, remove the internal organs, black membrane and bone blood, and then gently wipe the surface of the hairtail with a steel wool ball to remove a layer of silver film on the surface.

The main source of fishy smell is the black membrane and bone blood in the belly of the fish, but many friends will always ignore these two places when cleaning the hairtail, resulting in a strong fishy smell and unpalatable.

2. Put the cleaned hairtail on the cutting board, use a kitchen knife to draw a line on both sides of the fish, and then cut it into 6 cm long sections.

3. Put the cut hairtail segments in a basin, add a little green onion and ginger shreds, then add 3 grams of Sichuan peppercorns, an appropriate amount of salt and a little high liquor, stir evenly, and marinate for 30 minutes. The fishy smell of hairtail is relatively strong, and when removing the fishiness of hairtail, the effect of using high-grade liquor is better than that of ordinary cooking wine.

4. After the hairtail is marinated and flavored, the hairtail will have a little water oozing, at this time, the water in the pot should be poured out, and then an appropriate amount of cornstarch should be added, and the surface of the hairtail will be evenly coated with starch.

5. Add an appropriate amount of cooking oil to the pot, heat the oil temperature to 60% hot, put the hairtail slice slapped on the powder into the oil pot one by one, fry the fish on medium heat, fry the hairtail until it is set, and then turn it over to prevent the hairtail from breaking the skin, and fry the hairtail until it is mature and set.

6. Continue to raise the oil temperature in the pot to 60% hot, put the fried hairtail in the pot and fry it again, and fry it until the surface is golden and crispy.

Not only does the dry-fried hairtail not smell fishy, but it is also fragrant, crispy, and crispy, and it is particularly delicious.

Tips:

1. The fish must be treated well, and the black membrane and bone blood in the fish's abdomen must be removed.

2. To make dry fried hairtail, you only need to pat a thin layer of starch on the surface of the hairtail, and the fried hairtail is fragrant, crispy and crispy.