Exercise:
1. After washing hairtail, cut it into sections over 10 cm and marinate it for about 10 minutes.
2. Take a clean small bowl, and pour in a proper amount of cooking wine and a tablespoon of soy sauce.
3. Pour in a tablespoon of sugar and mix well.
4. Pour proper amount of vinegar according to your preference, and mix well with proper amount of refined salt for later use.
5. Dip the hairtail slices in dry starch.
6. Add oil to the pot. When the oil is hot, put it into the hairtail section and fry it on low heat.
7. Fry one side, gently turn the hairtail section, and fry the other side until it is slightly yellow.
8. Put the hairtail aside, add the onion, ginger and star anise and stir fry.
9. Pour in the prepared sweet and sour juice.
10, simmer 10 minutes.
Ingredients: hairtail, mushrooms, salt, cooking wine, pepper, balsamic vinegar, 2 tablespoons soy sauce, 1/2 tablespoons soy sauce, 1 tablespoon sugar.
Exercise:
1. Wash hairtail to remove white phosphorus and internal organs, and cut into sections.
2. Wash and slice onions, garlic and mushrooms, shred ginger and slice peppers for later use.
3. Add cooking wine, salt, onion and ginger slices and a little pepper to the hairtail and marinate for 20 minutes.
4. Dip a thin layer of dry starch on the surface of pickled hairtail.
5. Heat the oil pan to 60% heat and fry the hairtail one by one.
6, the fire is changed to a small fire and fried evenly.
7. Fry until golden brown on both sides, and remove the oil control.
8. 2 tbsps of balsamic vinegar, 2 tbsps of light soy sauce, 65,438+0/2 tbsps of light soy sauce, 65,438+0 tbsps of white sugar and 2 tbsps of water starch, and mix well to make flavored juice.
9. Heat a little oil in the pot, add the onion and garlic slices and stir fry until the mushrooms are soft.
10, pour in fried hairtail, and add appropriate amount of boiling water until it is equal to hairtail.
1 1, bring the fire to a boil, turn it down and pour in the flavor juice.
12, until the soup is thick and wrinkles on the surface of hairtail are eliminated.
13. Sprinkle with pepper slices and parsley segments, turn off the heat and serve.
Ingredients: 500g hairtail, onion 10g, garlic10g, Erguotou15ml, soy sauce10ml, soy sauce10ml, 2g of salt, and sugar10.
Exercise:
1, eviscerate the hairtail, scrape off the head and tail, wash the skin, cut into sections and dry in the sun for later use.
2. Marinate the hairtail with shredded ginger, pepper and yellow wine for half an hour.
3. Drain the pickled hairtail with kitchen paper, and heat it with a small amount of vegetable oil in the pot.
4. Fry the hairtail section until golden on both sides, and remove it for later use.
5. Prepare a few cloves of garlic and cut a few pieces of ginger for later use.
6. Drain the excess oil from the pan and continue to heat it.
7. Add garlic cloves, ginger slices, pepper segments, soy sauce and soy sauce, then add a small amount of Erguotou, and finally add boiling water to cook.
8. Add the right amount of sugar and salt until the soup is almost dry.
9. Sprinkle shallots on the pot.
Ingredients: hairtail, pickled pepper, millet pepper, Korean hot sauce, garlic, ginger, cooking wine, soy sauce, pepper, cucumber, sugar, vinegar and salt.
Exercise:
1. Wash hairtail and cut into small pieces.
2. Add appropriate amount of starch into the hairtail section and stir well.
3. Put a little more oil in the wok and heat it to 80%.
4. Put the hairtail together.
5. Fry until the edges of the fillets appear brown.
6. Take the fried hairtail out of the pan, pour out most of the oil in the wok, leaving only a little base oil, and pour in pickled pepper, pepper, millet pepper and Korean hot sauce to stir fry.
7. Add appropriate amount of water or broth and simmer for 5 minutes.
8. Add the fried hairtail, add soy sauce, cooking wine and salt, simmer for 5 minutes, and collect the juice.
9. Add appropriate amount of sugar and vinegar from the pot, add cucumber and burn for one minute.
Ingredients: hairtail, ginger slices, garlic and onion, soy sauce, rock sugar and a little salt.
Exercise:
1, cut hairtail into sections
2, soy sauce, rock sugar, salt and a little stir into a wet material.
3. Put the ginger slices in hot oil, fry the fish on both sides slightly, and add garlic and half onion.
4. First add 1 tbsp cooking wine to remove fishy smell, then add wet ingredients and gently shake the pan. Do not fry.
5, add water to cover the fish at one time, boil the fire and simmer until the water is dry.
6. Then add other onion segments and green pepper granules, and finally collect the juice out of the pot.
Ingredients: hairtail, ginger slices, cooking wine, water, soy sauce, soy sauce, sugar, a few drops of black vinegar, chicken powder and chopped green onion.
Exercise:
1. Wash hairtail, absorb water with blotting paper, cut into pieces, and turn it slightly with salt.
2. Heat the oil in the pot, remove the ginger slices and throw them away.
3. fry the fish in the pot until both sides are golden.
4. Add cooking wine, water, soy sauce, soy sauce, sugar and a few drops of black vinegar, and cook until it tastes good.
5, put some chicken powder, sprinkle with chopped green onion and serve.