1. Wash the hairtail to remove impurities and cut into sections (the length is arbitrary).
2. Put it in a basin, add cooking wine, pepper, salt, ginger slices and peppercorns and marinate for 20 minutes (turning in the middle).
3. Take an egg, open it into a bowl, add 1 g of salt and 0.5 g of pepper to beat.
4. Add 1.5 tablespoons of wheat flour, 1 tablespoon of corn starch, 0.5 tablespoons of potato starch, and an appropriate amount of water.
5. The adjusted hang paste.
6. Rinse the marinated fish with cold water, take kitchen paper to absorb the moisture on the surface, and pat a layer of wheat flour.
7. Spread the floured fish in the egg batter.
8. Put it in the pot and fry (with a low fire), and fry it until it's ripe.
9. Fried fish for the first time. Then turn the fire to high and re-explode the fish a second time.
10. Fried fish.
Tips:Use half of the flour and half of the starch for the batter, so that the batter will be crispy when fried, and the taste is particularly good.
Friends with heavy tastes can add a little more seasoning to the paste.
Hairtail should be bought fresh, and the scales should not be removed. It is nutritious
