Dry fried hairtail

Dry fried hairtail

Introduction:

"Fresh hairtail scales do not fall off or a small amount of fall off, silver gray white, slightly shiny, no macular, no smell, muscle has a solid feeling. Hairtail contains more unsaturated fatty acids, and the carbon chain of fatty acids is longer, which can reduce cholesterol. It is an ideal tonic food for the elderly, children and pregnant women. Frying, frying and stewing are delicious, just suit your own taste. "

Production steps:

Step 1: remove the head and viscera of hairtail and cut it into moderate size segments

Step 2: add appropriate amount of water, pepper, soy sauce, cooking wine, salt and oil into flour to make a moderate thick batter

Step 3: put hairtail into batter and wrap well

Step 4: Fry hairtail when oil temperature is 70%

Step 5: one side is golden and the other side is fried

Step 6: sprinkle a little salt and pepper or cumin as you like

Materials required:

Hairtail: 300g

Flour: right amount

Oil: right amount

Salt: a little

Pepper: a little

Soy sauce: a little

Cooking wine: a little

Note: add a little oil into the batter to make the fried hairtail tender inside and scorched outside

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: cumin