Hairtail is one of the four marine economic fish in China, which is rich in nutrition and contains a lot of phosphorus, protein, fat and inorganic salts. The fish bones are few, the meat is tender and the price is low. It is really a popular food. First, stir-fried hairtail raw materials: hairtail 500 g, vegetable oil 500 g (the actual dosage is about 50 g), Shaoxing wine, refined salt, pepper powder and starch. Method: 1 Cut hairtail by laparotomy, remove viscera, chop off tail tip, wash, drain water, cut into 3cm long pieces, put them on a large plate, rub the fish with salt, add Shaoxing wine, marinate for 3h, and drain the salt water. 2 Remove the starch from the fish segment and mix well. In the wok, turn on the fire, drain the oil, and heat to 60%. Add fish pieces, stir them with chopsticks while frying, and take them out when they are yellow. When the oil temperature rises to 70%, fry the fish pieces to deep yellow, pour them into the oil to drain the oil, sprinkle with pepper and salt (pepper and salt are mixed evenly), and serve. Features: Fish is soft, crisp, tender, salty and fresh. This dish contains 90.5g of protein, 87g of fat, 4748.84kJ of total calories, 0/20mg of calcium/kloc, 600mg of phosphorus and 5.5mg of iron. Second, shrimp oil hairtail raw materials: about 500 g hairtail, 50 g shrimp oil, 25 g cooked lard, Shaoxing wine, ginger slices, monosodium glutamate and chopped green onion. Method: 1 Cut hairtail into 5 cm long sections, remove internal organs (no, scale must be removed) and wash. 2. Put the fish pieces into a bowl, add shrimp oil, Shaoxing wine and ginger slices, add water to light as appropriate, and steam in a pot for about 15 minutes. 3 Add monosodium glutamate, cooked lard and chopped green onion to serve. This dish is eaten while it is hot, and the soup is tender and has a unique flavor. The shrimp oil hairtail made from the above raw materials contains about 95.3 grams of protein, 39.8 grams of fat, 920 kilocalories, 0/2/0.3 mg of calcium, 802 mg of phosphorus and 6.8 mg of iron. Third, the hairtail tastes bad raw materials: about 500 grams of hairtail, 50 grams of white wine, 50 grams of sweet wine, and the right amount of refined salt. Methods: 1 laparotomy cut hairtail, removed internal organs, cut off head and tail, washed and drained. 2 Cut the dried hairtail into 5 cm pieces, mix with white wine, sweet wine and refined salt, spread it all over the fish, stack it in a clean porcelain jar, put the remaining bad juice on it, and seal it for 3 days. 3.3 days later, take it out of Kaifeng, put it into a pot, put it into a pot for waterproof cooking (cover the mouth of the pot with clean white paper to prevent the intrusion of steamed water), and then take it out of the pot after the odor floats out. This dish is unpalatable immediately. The fish is clean and hard, with attractive fragrance and delicious taste. 4. Fried hairtail with shredded radish Raw materials: hairtail is about 300 g, white radish 150 g, vegetable oil 50 g, Shaoxing wine, refined salt, monosodium glutamate, scallion and starch. Methods: 1 The hairtail was cut into pieces about 1 cm by laparotomy, evisceration, cleaning, bone removal and meat retention. Peel off the hard skin of the white radish, cut it into shreds, put it in a boiling water pot, blanch it until it is half cooked, take it out, shower it with cold water, and remove the radish flavor. 3. Heat the wok with large fire, lubricate the wok with oil, when the oil is heated to 70%, fry the shallots and remove the shallots; Wrap the fish pieces with wet starch and fry them in the oil pan. When they become Huang Shi, add Shaoxing wine and a little water into the original pot, then add shredded radish, cover it, cook for a few minutes with high fire, and add refined salt, monosodium glutamate, chopped green onion and water starch to thicken. The soup is white and the fish is tender. It contains about 55.2g of protein, 22.2g of fat, 7.95g of carbohydrate, total heat1901.63kJ, calcium155.5mg, phosphorus 53 1 mg and iron 4. 1 mg.