material

One hairtail, pickled pepper, pickled ginger, garlic, ginger, pepper granules, onion, salt, soy sauce, vinegar, raw flour, chicken powder, white sugar onion and coriander.

method of work

1 Wash hairtail, cut off dorsal fin, chop into pieces, and marinate with a little soy sauce, salt and ginger for more than ten minutes.

2. Chop pickled pepper, pickled ginger, ginger, garlic and red onion.

3. Pour the marinated hairtail into the marinade, sprinkle with a little raw flour and mix well.

4. Put the oil in the pan, heat it, put the hairtail section in, and fry it on medium heat until the surface is golden yellow.

5. After frying on one side, turn over and fry again.

6. After frying, chop the fish on the side, put a little pepper in the middle to make it smell, then pour in ginger, garlic and chopped red onion and stir-fry until fragrant.

7. Stir-fry the pickled pepper and ginger, then add some soy sauce, vinegar, sugar and chicken powder to taste, then turn the fish pieces evenly and simmer for 2 minutes.

8. Sprinkle chopped parsley and chopped green onion and mix well before taking out the pot.

Practice 2, cooking hairtail at home.

material

Ingredients: 700g hairtail.

Seasoning: 20g of yellow rice wine, 20g of soy sauce15g, 30g of rice vinegar, 2g of sugar15g, 2g of salt, 2 star anise, a little pepper, an appropriate amount of onion, ginger and garlic, an egg and a little flour starch.

method of work

1, clean hairtail, cut into sections, first grab it with a little yellow wine and salt, then beat an egg and mix well, then grab it with proper amount of flour and starch until it is sticky, and marinate for a while. Only one kind of flour and starch can be used.

2. Heat the wok with oil, and fry the hairtail in medium heat until both sides are brown.

3. Pour out the remaining oil in the pot, add a little new oil, heat it, fry the ginger slices and garlic, and then add star anise and pepper.

4. Put down the fried hairtail.

5. Pour soy sauce, vinegar and yellow rice wine, and the aroma will burst out on fire. Then put hot water, sugar and salt on medium fire for ten minutes, and the juice will be collected on fire.

Practice 3: Braised hairtail at home.

material

Hairtail, salt, pepper powder, cooking wine, minced onion and ginger, a little light soy sauce, proper amount of dry starch, egg white, oil, vinegar, soy sauce, sugar, water and chicken essence.

method of work

1. Take the fish to turn around, wash the tail tip and internal organs ... and cut them into sections.

2. Marinate the processed hairtail with salt, chicken essence, pepper powder, cooking wine, minced onion and ginger and a little light soy sauce for 20 minutes.

3. Add an egg white to the salted hairtail, and mix well with a proper amount of dry starch (the seasoning used for pickling hairtail does not need to be washed off).

4. Put the wrapped hairtail in 70% hot oil and fry it with low fire until the skin is slightly hard and golden yellow. Remove and drain.

5. Leave a little base oil in the pan, fry the pepper and aniseed until fragrant, stir-fry the onion, ginger and garlic slices, add vinegar, sugar, soy sauce, cooking wine, refined salt and water, then put the fried fish into the pan and simmer until the juice is collected and sprinkled with a little chopped green onion.