Steamed hairtail 1: cut hairtail into 5 cm long sections, sprinkle with a spoonful of salt, mix well, and then let it stand 10 to 20 minutes for the salt to be absorbed by the fish. Pour in some salad oil and mix well again. Put two pieces of onion and a few pieces of ginger on the fish. If you like spicy food, you can put some Chili sauce and lobster sauce. If you have ready-made chicken oil at home, you can put it on, and the taste will be fresher. Boil the water and steam the fish and bowls in the water. The fire will end in about 15 minutes.

Steamed hairtail 2: clean the fresh hairtail and divide it into uniform sections; Marinate with proper amount of cooking wine, soy sauce, salt and monosodium glutamate for 5 minutes; Put ginger slices, garlic slices and shredded onion on the bottom of the plate, put the marinated fish segments on it in turn, and pour the marinade into the steaming plate; Steam in water, boil for 8 minutes, then turn off the fire, and simmer for 2 minutes until boiling; Start the oil pan, add shredded red pepper, shredded garlic and shredded ginger when the oil is hot, and stir-fry until fragrant; Boil the soup in the steamed fish dish, sprinkle with shredded onion and chopped coriander, and pour it on the steamed hairtail.

Steamed hairtail 3: about a catty of hairtail, with appropriate amount of onion, ginger, cooking wine, salt, monosodium glutamate and fish sauce. Cutting hairtail into pieces and washing; Cut both sides of the hairtail block with a cross knife (obliquely cut into a grid shape) and cut into half-inch sections; Plate hairtail pieces, adding seasoning, and steaming in a steamer for 6 minutes; (It takes 10 ~ 15 minutes for home steaming) Take the steamed hairtail out of the cage and pour the oil.