Ingredients: hairtail, mushroom, salt, cooking wine, pepper, onion, ginger, garlic, pepper, pepper, 2 tbsp balsamic vinegar, soy sauce 1 2 tbsp, sugar1tbsp.

Step 1: wash hairtail to remove white phosphorus and internal organs on the surface, and cut into sections; Wash onion, garlic and shiitake mushrooms, cut stems, shred ginger and cut seeds of pepper for later use; Add cooking wine, salt, sliced onion and ginger and a little pepper to hairtail, mix well and marinate for 20 minutes; Dip a thin layer of dry starch on the surface of pickled hairtail.

Step 2: heat the oil pan to 60% heat, and fry the hairtail one by one (put it in a big fire and fry it evenly with a small fire); Fry until golden on both sides, remove and control oil; 2 tablespoons of balsamic vinegar, 2 tablespoons of light soy sauce, 65,438+0/2 tablespoons of black soy sauce, 65,438+0 tablespoons of white sugar, and 2 tablespoons of water starch, and stir well to get the sauce.

Step 3: Heat the pan with a little oil, saute shallots and garlic slices, add mushrooms and stir-fry until soft; Pour in the fried hairtail, and add appropriate amount of boiling water until it is equal to hairtail; Bring the fire to a boil, turn to a small fire and pour in the flavor juice; When the soup is boiled until it is thick and wrinkles on the surface of hairtail are eliminated; Sprinkle with pepper slices and coriander segments, turn off the heat and serve.

Home-cooked practice of braised hairtail

Braised hairtail practice 2:

Ingredients: hairtail, one egg, soy sauce, soy sauce, high-alcohol liquor, pepper, onion, ginger, garlic and star anise.

Step 1: Put the processed hairtail into a fresh-keeping box and soak it in a proper amount of high-alcohol liquor (high-alcohol liquor can effectively remove the fishy smell, and the hairtail soaked in high-alcohol liquor will smell like rice after stewing. ) At the same time, put a handful of peppers and soak for 15 minutes; Beat an egg into the bowl. Take the oil pan, put the fish pieces into the egg mixture and roll. When the oil temperature is 70% hot, fry in the pan until both sides are golden. Take it out and drain it for later use.

Step 2: Start the oil pan again. When the oil is heated to 7 o'clock, add a handful of peppers, and then add onions, ginger and garlic to saute. Add the fried hairtail pieces and don't turn them over. At this time, add sugar, soy sauce, vinegar (you can put more) and salt. Pour boiling water, touch hairtail on the water, cover the pot and stew for 20 minutes, then take out the pot.

Braised hairtail practice 3:

Ingredients: fresh hairtail, oil, salt, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine and starch.

Step 1: After the hairtail is washed, it is cut into sections over 10 cm and marinated for about 10 minutes; Take a clean small bowl, pour in a proper amount of cooking wine and a tablespoon of soy sauce; Pour in a tablespoon of sugar and stir well; Pour in proper amount of vinegar and salt at will and mix well for later use.

Step 2: Dip the hairtail section into dry starch evenly, so don't dip it in trouble; Add oil to the pot, put it into the hairtail section after the oil is hot, and fry it over low heat; Fry one side, gently turn over the hairtail section, and fry the other side until it is slightly yellow.

Step 3: set aside the hairtail section, add the onion section, ginger slice and star anise and stir-fry until fragrant; It's best to pour in the prepared sweet and sour juice without hairtail and simmer for 10 minutes.