I bought 2 catties of hairtail today, ready to make sweet and sour hairtail, I cleaned the hairtail, I checked the practice on the Internet, and saw that many people said that when the hairtail is fried, the hairtail should be marinated first and then fried, otherwise the hairtail is easy to fry old, I followed their method, put salt, pepper, cooking wine, green onion ginger, starch marinated for half an hour, and the result I fried the hairtail, not only is not as delicious as they said, but also feels more fishy, what is going on!
I checked it on the Internet again, it turns out that the hairtail fish can not be pickled, because the hairtail itself is very fishy, if you pickle it again, it will be more fishy, the correct way should be to clean the hairtail, after controlling the moisture, directly hang the batter or pat on the flour, and fry it in the pot, so that the fried hairtail will be delicious, I tried it again according to the online practice, and the result is really delicious, the skin is crispy, and the inside is very tender, not fishy at all, and I will share the correct approach with you below.
[Ingredients]: 2 catties of hairtail, appropriate amount of flour, appropriate amount of corn starch
[Seasoning]: Appropriate amount of salt, a little pepper, 1 tablespoon of cooking wine, appropriate amount of green onion and ginger
1. Clean the hairtail, remove the head and internal organs, then cut it into small pieces, put it in a basin, add 1 tablespoon of salt, pepper, cooking wine, green onion and ginger, mix well, and marinate for 10 minutes.
2. Prepare an appropriate amount of flour and cornstarch, pour it into the hairtail, stir well, and let each piece of hairtail be evenly coated with flour.
3. Pour oil into the pot, put in the hairtail after the oil is hot, and fry it over medium-low heat until the surface is golden and crispy.
4. Then increase the oil temperature and fry again, so that the fried hairtail will be more crispy, and it can be fished out after about 30 seconds.
5. Finally, sprinkle cumin powder or chili powder, you can start eating, the skin is crispy, the inside is tender, and it is very delicious.
Tips:
1. The hairtail can not be pickled, it will be more fishy, clean it, control the moisture, and hang it directly on the batter or pat it on the flour and fry it.
2. Re-frying it again will make it crispier.
3. When frying hairtail, be sure to fry it slowly over medium-low heat, otherwise it will be easy to fry the paste.
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