1. Clean hairtail, cut into 6 cm sections, marinate with a little salt and cooking wine for 15 minutes.

Braised hairtail photo album (13 photos) 2. Take a clean small bowl, add onion, ginger, garlic, a little salt, a little sugar, cooking wine and water starch for later use. 3. Take another small bowl, add an egg and mix well for later use. 4. Put oil in the wok until it is 8% ripe, add two slices of ginger, wrap the salted hairtail with eggs and fry in the oil pan until golden. 5. Pour the prepared (2) inner bowl juice into the fried fish pot, bring it to a boil with high fire, and then turn to low fire, so that the fish is easy to cook. Just wait a while and the soup will become sticky and mushy. Practice 2 1. Wash and dry the fried hairtail, and suck up the water with a paper towel for insurance. Another option is to coat it with flour, so that the oil will not easily collapse because of water. Add oil to the pan, heat it, fry the fish, turn the noodles once in the middle, fry until both sides are golden and set aside for use. 2, burn new oil, add onion, ginger and garlic, saute, and stir fry hairtail. Add cooking wine, soy sauce and vinegar, stew, add appropriate amount of sugar and salt, stir fry a few times, add water, and level with hairtail. Turn on the fire to concentrate the soup, and serve on a plate. Note: It's best to use hairtail, which is smaller and delicious. Deep-frying is very important. Wrap it in flour. It will be thin and crisp.

Method 3

1.

Cut hairtail into 5cm-long sections, add 1/3 tablespoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce and 1/2 tablespoon of cornflour, and marinate for 15 minutes; Slice ginger, chop garlic into pieces, and cut onion into sections. 2. Take an empty bowl, add 1/3 tablespoon of salt, 1 tablespoon of cooking wine, 1/3 tablespoon of sugar, 1/2 tablespoon of cornflour, 1 tablespoon of soy sauce and 1/2 cup of water, and mix well with onion, ginger and garlic to make a sauce. 3. Beat the eggs into the bowl and beat them evenly into egg liquid for use; Remove the head and tail from the green onion, cut it into sections and then shred it. 4. Heat a bowl of oil in the pot, first wrap the hairtail with a layer of egg liquid, then fry it in the pot until both sides are golden yellow, and drain the oil. 5. Pour the remaining oil into the pot, saute the green onions, pour in the hairtail and the prepared sauce, boil over high fire and simmer for 5 minutes. When the soup is thick, it can be served. Tips: 1. Hairtail has a silvery white grease on its surface, which contains an anticancer component, which can effectively treat acute leukemia and other cancers. Do not scrape and wash it forcibly when cleaning. 2, frying hairtail can not be fried, it is necessary to wrap hairtail with batter or egg liquid, and then fry it in the pan until it is cooked, which can avoid the loss of silver fat of hairtail. 3, the temperature of fried hairtail: should first be fried with a big fire, lock the surface of hairtail, and then slowly fry with a small fire to make it fried thoroughly. 4. When purchasing, hairtail with broad body, bright eyes, white body with bright spots and silver pink film is the best; If the fish is yellow, dull, sticky, with red flesh and black gills, and a broken belly, it is not suitable for eating. In addition, people suffering from sores and scabies should eat less hairtail.

Method 4

1. Wash hairtail, cut off fishbones and fins on the back, cut into sections and marinate with salt for 1 minutes;

2. Cut ginger, garlic, green red pepper and onion for later use; 3. Fry the hairtail on both sides until golden; 4. Cook rice wine and soy sauce, put appropriate amount of water, about 15 ml, and put ginger and garlic; 5, because the hairtail has been fried before, it is basically cooked, so it is not necessary to cook for a long time. After cooking for 2 or 3 minutes, add salt, sugar, vinegar and chicken essence to taste, and then add green pepper; 6. When the soup begins to thicken, put the onion section and collect the juice on fire. Practice 5: 1, add ginger slices to hot oil, fry the fish on both sides slightly, add garlic and half of the onion; 2. First add 1 tablespoon of cooking wine to remove the fishy smell, then add wet ingredients and shake the pot slightly. Don't stir fry; 3. Cover the fish with water at one time, bring it to a boil and simmer until the water is dry (2-25 minutes, gently turn the fish pieces over in the middle for better taste); 4. Then add other onion segments and green and red pepper slices, and finally collect the juice and take it out of the pot. If the fried fish skin is easy to stick to the pan and break the skin, you can dry the fish skin with a kitchen paper towel, evenly pat a thin layer of powder, then put the fish in hot oil, and finally fry it in medium heat.

method 5 of braising hairtail

materials: hairtail 4g, bamboo shoots 25g, a chive, a small piece of ginger, 6 cloves of garlic,

seasoning: 5g of edible oil (5g actually consumed), 3 tsps of soy sauce, 1/2 tsp of cooking wine, 1 tsp of balsamic vinegar, 1 tsp of refined salt and 1 tsp of monosodium glutamate. 2. Put the wok on fire, pour oil and heat it, fry the fish pieces until both sides are light yellow, and then take them out. 3. Leave a little oil in the wok, add onion, ginger, garlic and bamboo shoots, cook cooking wine and soy sauce, add a proper amount of water, add hairtail, vinegar, salt and monosodium glutamate, and turn to low heat after boiling. 4. Take them out and put them in after the fish is completely cooked. Features: The fish is tender, salty and palatable. Chef knows everything: If hairtail is fresh, you can also directly blanch hairtail with boiling water and simmer it, so that the fish will be more tender.