Don't fry the hairtail anymore, do this, the skin is crispy, the meat is tender, and it is really satisfying to eat

---【Pan-fried hairtail】---

Prepare the ingredients: 500 grams of hairtail, a small section of green onions, a small piece of ginger, a little dried peppercorns, an appropriate amount of salt, a little white pepper, a little cooking wine, an appropriate amount of corn starch, and an appropriate amount of cooking oil.

Steps:

1. Remove the head and tail of the hairtail, then tear off the fins, cut the abdomen of the hairtail with scissors, remove the black membrane, internal organs and bruises in the belly of the fish, and rinse it with water. Cleaning the hairtail is a very critical link, the black membrane and blood in the belly of the fish are the main source of fishy smell, and must be removed; The silver film on the surface of the fish body has high nutritional value and can be removed without removal.

2. Evenly mark the hairtail on both sides with a knife edge, then cut the hairtail into small pieces, add a little green onion, ginger shreds, Sichuan pepper, then add an appropriate amount of salt, a little white pepper, a little cooking wine, mix evenly, wrap with plastic wrap, and put it in the refrigerator for about 20 minutes.

3. After the hairtail is marinated, pick out the green onions, shredded ginger and peppercorns, and then control the excess moisture and evenly pat a layer of cornstarch on the surface of the hairtail.

4. Add an appropriate amount of cooking oil to the frying pan, and after the oil is hot, put the starched hairtail neatly into the pan, and keep it on medium heat to fry the hairtail.

5. Fry the hairtail until one side is golden and crispy, then turn it over, and fry all sides until golden and crispy.

Tips:

To make fried hairtail, the two steps of cleaning and salting the hairtail are very critical, and they must be handled well; When frying hairtail, simply pat a layer of cornstarch evenly on the surface