One: Lao Mazi hairtail fish

The basic ingredients are white hairtail fish, pickled red pepper, tomato sauce, red oil, cooking wine, ginger, etc.

1. Hairtail fish Clean and cut into sections, add onion, ginger, wine, salt, MSG and vinegar and marinate for about 15 minutes; 2. Heat 50% of the oil, add the hairtail piece by piece, fry over low heat until golden brown, remove and drain; 3. Heat until red oil, add tomato sauce and soaked red pepper and stir-fry until the color turns bright red. Add a little water and boil until the aroma overflows. Then braise the fried hairtail until the juice is thick and thick. Add a little sesame oil and stir-fry evenly. Remove from the pan.

Two: Steamed Hairtail with Black Bean Sauce

Preparation: (1) Wash and clean the hairtail, cut it into sections, it can be a little longer than usual. Marinate with rice wine, salt, green onions and ginger slices for 20-30 minutes. (If you don’t like the white hairtail fish, you can also fry it in an oil pan after marinating, but you don’t need to fry it until golden brown. The skin will be slightly colored and slightly dry.)

(2) Put oil in the pot, add chopped green onion, ginger and moss and stir-fry until fragrant. Then add tempeh and stir-fry until fragrant. Add salt, sugar, and a little rice wine to taste.

(3) Use a plate to pick out the marinated fish pieces and place them on the plate (the same is true if the fish has been fried), and pour the fried black bean sauce and juice evenly over the fish pieces. on, it must be covered.

(4) Steam in the upper drawer for 15-20 minutes before serving.

Key points: If you want to fry it, don’t fry it too much, just give it a little color. This way, the fish will actually be dry and it will be easier for the black bean aroma to enter. Seasoning is very important when frying tempeh because its flavor determines the entire dish. When steaming, it is best to cover it with plastic wrap to prevent water vapor from entering and affecting the taste.

Three: Home-style braised hairtail

Ingredients:

One strip of fresh hairtail (about 750 grams), lard oil, vinegar, pasta sauce, refined salt, Appropriate amounts of MSG, pepper, aniseed, green onions, ginger slices, coriander segments, and sesame oil.

Preparation method:

1. Cut off the viscera and debris from the hairtail, wash it, chop off the head, tail tip and fins, and cut into sections about 5 cm long. Remove salt and vinegar and marinate for a while.

2. Clean the pot, add a little lard, and when it is 40 to 50% hot, add onion slices, ginger slices, peppercorns, and aniseed, fry until fragrant, and then add the noodle sauce. Stir-fry, add vinegar, add water, add hairtail segments, bring to a boil over high heat, skim off the foam, simmer over low heat for about 20 minutes, when the soup thickens, add MSG to adjust, and sprinkle in coriander segments , pour in sesame oil, mix well, and serve on a plate.

Features:

The fish is delicious, the meat is rotten and boneless, and it is convenient and delicious to eat.

Four: Grilled Hairtail with Papaya

Ingredients:

350 grams of fresh hairtail, 400 grams of raw papaya, scallions, ginger slices, vinegar, refined salt, soy sauce, Appropriate amounts of rice wine and MSG.

Preparation:

1. Remove the gills and internal organs of the hairtail, wash and cut into 3 cm long sections; wash the raw papaya, peel off the skin and remove the core. Cut into 3cm long and 2cm thick pieces.

2. Put the casserole on the fire, add appropriate amount of water, hairtail fish, papaya cubes, green onions, ginger slices, vinegar, refined salt, soy sauce, and rice wine. When cooked, add MSG and serve.

Features:

Fresh flavor, tender fish, fragrant and refreshing.

Five: Stewed hairtail with pickles

1. Raw material composition:

Ingredients: hairtail, pickles

Seasoning: green onion, ginger , garlic, salt, MSG, soy sauce, sugar, white wine, vinegar, Sichuan peppercorns, aniseed, dried chili

2. Features of the finished product:

Red and bright color, salty taste, texture Soft and soft

3. Preparation method:

1. After preliminary processing, fry the hairtail, slice the pickles, and cut onions, ginger and garlic into large pieces

2. Heat the pot, add base oil, add onions, ginger, garlic, Sichuan peppercorns, aniseed, and dried chili peppers, stir until fragrant, add large pickle slices, add soup, add soy sauce, white wine, sugar, salt, vinegar, add hairtail fish, and simmer Serve when the soup is almost dry.

Six: Fried salted hairtail

Ingredients:

1 hairtail (500g), 75g salt, 5g chopped green onion, 5g rice wine, 150g salad oil, ( Actual consumption 50g).

Preparation method:

1. Wash the hairtail, rub the fish body with salt, and marinate for 5 hours.

2. Wash off the surface salt particles of the hairtail, remove the head and tail, cut the middle section into 6cm long pieces and dry them.

3. Put a pot on the fire, add oil and heat it to 60% heat. Fry the hairtail fish until both sides are yellow and cooked. Add wine and sprinkle with chopped green onion.

Seven: Sweet and Sour Hairtail

Main ingredient: 600 grams of large hairtail (net).

Accessories: 100g rice vinegar, 750g raw oil (75g consumption), 100g sugar, 15g soy sauce, 30g cooking wine, 5g chopped green onion, 50g tomato sauce, 5g sesame oil.

Preparation method

① Wash the hairtail, cut off the head and tail, cut both sides of the fish meat into 1 cm square blocks with a knife (the knife is as deep as the spine), and then chop into 10 pieces Put the centimeter-long fish into a plate, add cooking wine and soy sauce, mix, and marinate briefly for later use.

② Place the wok on the stove, add raw oil, and when the oil is 80% hot, put the fish pieces into the pot and fry for 2 minutes, take them out, and pour out the hot oil.

③Put a little oil in the original hot pot, add the chopped green onions, stir fry slightly, add the fish pieces, cook in the cooking wine, cover and simmer for a while, then uncover and add soy sauce, tomato sauce, sugar, Rice vinegar, that is, roast it over low heat for 5 minutes. After the sweet and sour sauce thickens, add sesame oil, stir it a few times, take it out of the pot and serve.

Characteristics: Purple red, sweet and sour, fragrant and fresh.

Eight: Braised Hairtail

Main Ingredients: Hairtail

Accessories: Onion, Ginger, Garlic, Sichuan Pepper

Seasoning: Salt, Chicken Essence , sugar, soy sauce, vinegar, cooking wine, starch, sesame oil

Cooking method:

1. Wash the hairtail and cut into sections, add salt, cooking wine, and pepper and marinate for 10 minutes. Use, mince onion, ginger and garlic, take a small bowl, add salt, soy sauce, vinegar, chicken essence, cooking wine, sugar, starch, and appropriate amount of water to make a juice;

2. Set the pot on fire and pour in the oil , fry both sides of the hairtail until golden brown, take it out, leave the bottom oil in the pot, add the hairtail, pour in the prepared juice, cook until the hairtail is fragrant, drizzle with sesame oil and serve.

Features: fresh and tender meat, sweet and sour taste

9: Braised Hairtail with Pork Ribs

Main Ingredients: Hairtail

Accessories: Pork Ribs, Rapeseed Hearts, mushrooms, winter bamboo shoots

Seasoning: star anise, soy sauce, vinegar, salt, sugar, pepper, onion, ginger, garlic, starch

Cooking method:

1. Cut the ribs into sections and blanch them in boiling water, put them in a pressure cooker, add seasonings and press cooked mushrooms and winter bamboo shoots into small pieces;

2. Wash and drain the hairtail fish and fry in oil until both sides are yellow. Take out, leave the bottom oil in the pot, add garlic and star anise and stir-fry until fragrant, then add chopped mushrooms and winter bamboo shoots, pour the ribs with the soup, add salt, soy sauce, sugar and vinegar to taste, add hairtail and simmer For 3-5 minutes, add the rapeseed hearts and cook for a while, thicken the gravy, drizzle with sesame oil and serve.

Features: Rich and rich flavor, with a special flavor that combines the aroma of pork ribs and hairtail fish.