Crisp flavor - [dry fried hairtail](su xiang gan zha dai yu )

Crisp flavor - [dry fried hairtail]

Introduction:

"I remember when I was a child, eating hairtail was also in the new year. At that time, hairtail was always fried before being burned. I like hairtail best in my family. Now I can eat hairtail whenever I want. There are fresh hairtail in the market. I just come back to clean it up and fry it. I think dry frying is delicious. And it's also very easy."

Production steps:

Step 1: remove the head of the bought hairtail and clean it up. Cut it into hairtail segments as shown in the picture, and put a flower knife on the hairtail segment, which is easy to taste

Step 2: put the hairtail in a small basin, add some cooking wine, salt and ginger to marinate. Generally, I marinate it in advance

Step 3: prepare a small bowl, put some flour and starch, 1:1 ratio, with water and open into a batter, the pickled hairtail wrapped under the paste

Step 4: put the oil in the pot, heat the oil and fry the hairtail wrapped in batter

Step 5: turn over one side and fry the other side gently to make it brown as shown in the picture,

Step 6: fry the hairtail and put it on a plate

Step 7: finished product drawing

Step 8: finished product drawing

Materials required:

Hairtail: moderate

Flour: right amount

Starch: right amount

Salt: right amount

Ginger: right amount

Cooking wine: moderate

Note: 1. When cleaning up hairtail, make sure to remove the black film from its belly. 2. It's better to marinate hairtail in advance so that it doesn't take time to eat. 3. The ratio of flour and starch is 1:1,

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Su Xiang Gan Zha Dai Yu