It’s a very homely dish, but there’s a trick to make it fragrant and crisp. First of all, when purchasing hairtail, don’t buy it too wide, the meat is too thick, and the effect of frying is not good; Secondly, the black film and blood stain must be cleaned when cleaning; Finally, it needs to be fried twice. For the first time, fry it with a small fire until it is slightly yellow, and for the second time, the oil temperature should be higher until it is golden on the surface.
Proper amount of salt
Appropriate amount of five spice powder
Proper amount of raw meal
Proper shredded ginger
Appropriate amount of edible oil
Proper amount of chili powder
Step 1Wash the hairtail, cut off the head and tail, and clean the viscera, black membrane and blood stain;
Step 2Cut into segments with scissors; And use kitchen paper towels to absorb water, and pay attention to wipe the water in the fish belly;
Step 3Sprinkle enough salt and five spice powder and grasp well; Then pour in scallion and shredded ginger and fully grasp them;
Step 4Dry the skin in a breathable filter basket;
Step 5Wrap both sides of the hairtail section with raw powder before frying;
Step 6Heat the oil pan, fry over low heat until yellowish and remove;
Step 7Finally, open the medium fire and fry again, and the surface is golden yellow;
Step 8When eating, you can dip some chili powder or salt and pepper powder to taste better.