Fried Saury

Name: Fried Saury
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Hairtail; 3g Cooking Wine; 2g pepper powder; Some oil; 10g salt; Some starch

by Minger Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Many people use eggs to make the batter when making fried octopus. In fact, this can't make it crispy on the outside and tender on the inside, and the appearance is not good, which directly affects appetite. I usually like to tinker with delicacies, and I love to ask if I encounter delicious recipes. Once I went to a restaurant and ordered deep-fried octopus, I found that the outside was crispy on the outside and the inside was tender, and the skin was very thin and crispy. This is impossible to make with batter. When I arrived, I pestered the chef to ask about the method, and I went home and implemented it as soon as possible. Today, tomorrow, I will write the method for your reference.

Ingredients

500g Hairtail
3g Cooking Wine
2g Pepper Powder
Some Oil
10g Salt
Some Starch

Fried Saury

1. Clean the hairtail, cut into small sections with scissors, pour the cooking wine in a basin, mix well with salt and pepper powder and marinate for 30 minutes. Putting pepper powder can not only increase the fragrance, but also remove the fishy

2. Pour in more starch.

3. Coat the hairtail with starch, not too much, stick some on each side, and shake it again to remove the excess starch. It won’t stick to the pan if it is coated with dry starch.