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

2. Take a clean small bowl and add onion, ginger, garlic, a little salt, a little sugar, cooking wine and water starch for later use

3. Take another small bowl and put it in.

5. Pour the prepared (2) inner bowl juice into the fried fish pot, bring it to a boil with strong fire, and then turn it to low fire, so that the fish is easy to cook. Just wait a while, and the soup will become sticky and mushy, and then you can serve it on a plate.

Practice:

1: Fry

Wash and dry 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

with new oil, add onion, ginger and garlic, saute until fragrant, and add hairtail and stir fry. 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.

steamed hairtail

seasoning: onion, ginger, cooking wine, salt, monosodium glutamate and fish sauce.

1. cut hairtail into blocks and wash them;

2. Cross-cut the hairtail pieces on both sides (obliquely cut into a grid shape) and cut them into half-inch sections;

3. Dish the hairtail pieces, add seasoning, and steam in a steamer for 6 minutes; (It takes 1-15 minutes to steam at home)

4. Take the steamed hairtail out of the cage and pour the oil.

Pickled hairtail

Generally, it should be salted before burning; According to personal taste, the taste is generally put salt directly after removing the internal organs; Or put soy sauce, yellow wine, sugar, etc.; Marinate for about an hour, then tie it with a rope, drop it outside to dry, and steam it or fry it later.