No matter what kind of fish you fry during the Chinese New Year, don't just use flour, put 2 more samples, it is fragrant and crispy, and it will not be soft

Tomorrow is the thirtieth day of the Chinese New Year's Eve, today I am ready to fry the New Year goods at home, pork, fish, small yellow croaker, lotus root, etc., all are ready, and after processing, we will wait to open the explosion!

Today, the whole day is dedicated to making time for frying things, and it is estimated that it will be blown up until the evening.

For example, fried lotus root box, you need to prepare crispy paste, so if you fry fish, you don't need to hang paste, but you need to coat it. Many friends only know how to use flour when they are breading, which is actually not right, and it is not crispy enough to be fried.

No matter what kind of fish is fried during the Chinese New Year, in addition to putting flour, you need to put 2 more kinds of fish, so as to ensure that the fried fish is more crispy, more burnt, and even if it is cold, it will not be soft. Next, I will take fried hairtail fish as an example to share the method of fried fish, as well as the skills of flouring.

【Deep-fried hairtail】

Ingredients: Hairtail, green onion and ginger, cooking wine, salt, five-spice powder, chicken essence, flour, starch, baking powder, cooking oil

1. Cut off the head, tail and fins, then cut off the internal organs, then wash them in water several times, scrub them clean, take them out, drain the water, and pour them into the basin.

2. Next, pour the green onion and ginger slices into the hairtail, then add an appropriate amount of cooking wine to remove the fish, then add an appropriate amount of salt, five-spice powder, and chicken essence to taste, and then marinate after fully grasping and mixing evenly, and marinate for about 30 minutes, which can be more flavorful.

3. Next, prepare a small basin again, or directly prepare a plastic bag, put 1 tablespoon of flour, 1 tablespoon of starch, and 1 teaspoon of baking powder, these 3 are fully mixed evenly. In addition to flour, you also need to add starch and baking powder to make it crispier and not soft when fried.

4. Pick out the green onion and ginger in the hairtail, pour out the excess water inside, then pour it into the powder, wrap it in the plastic bag, and start to shake it constantly, so that the flour is more evenly coated. After coating with flour, you can start frying below, heat the oil, and add more oil.

5. When it is heated to about 7 percent, you can put in the hairtail fish piece by piece and start frying. When frying, the whole process is on low heat, and after frying until golden, take it out, only heat the oil temperature again, put all the hairtail into it, carry out the re-frying work, re-fry until the color is golden, take it out and control the oil to dry, eat it while it is hot, burnt and crispy.