1. Wash the hairtail section and soak up the water with kitchen paper.
2. Then add salt, light soy sauce, old wine, star anise, pepper, white vinegar, green onion, shredded ginger, and garlic in sequence, and marinate for 3-4 hours.
3. Take out the marinated fish segments and place them on kitchen paper,
4. After simply de-juicing, put it in the flour
5. All are covered with a thin layer of powder.
6. Wash the pot, remove the water, add edible oil, heat to 6-7 percent hot, put in the fish sections.
7. In the meantime, turn over gently, medium heat or low heat, fry for 3-5 minutes, and the skin will be golden and ready to be out of the pan.
Tips:1. Longer marinating time can make the fish segments more delicious.
2. The frying time is related to the size of the fish section and the thickness of the fish, and the time can be adjusted by itself.
3. It is best to put the fried fish sections on kitchen paper, so that the oil can be absorbed and the taste will be better.
