Practice 1

Ingredients: hairtail 1 strip, green onion 1 2 root, 5 slices of ginger, 2 cloves of garlic, onion 1 root marinade: salt 1 3 tbsp, cooking wine1tbsp, soy sauce1tbsp.

Sauce: sugar 1/3 tbsp, salt 1/3 tbsp, cooking wine 1 tbsp, raw flour 1/2 tbsp, soy sauce 1 tbsp.

Seasoning: oil 1 bowl.

1, fried. Wash and dry hairtail, and use paper towels to absorb the water for insurance. Another option is to coat it with flour, so that the oil will not easily collapse because of water. Add oil to the pan, heat it, fry the fish, turn the noodles once in the middle, fry until both sides are golden and set aside for use.

2. burn. Change the oil, add onion, ginger and garlic, saute until fragrant, and add hairtail and stir fry. Add cooking wine, soy sauce and vinegar, stew, add appropriate amount of sugar and salt, stir fry a few times, add water, and level with hairtail. Turn on the fire to concentrate the soup, and serve on a plate.

Note: It's best to use local hairtail, which is smaller and delicious. Deep-frying is very important. Wrap it in flour. It will be thin and crisp.

Practice 2

Braised Hairtail in Brown Sauce

1, cut hairtail into 5cm-long sections, add 1/3 tablespoons of salt, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce and 1/2 tablespoons of raw flour, grab evenly, and marinate 15 minutes; Slice ginger, chop garlic into pieces, and cut onion into sections.

2. Take an empty bowl, add 1/3 tbsp salt, 1 tbsp cooking wine, 1/3 tbsp white sugar, 1/2 tbsp cornflour, 1 tbsp soy sauce and 1/2 cups water, and mix with the onion.

3. Beat the eggs into the bowl and beat them evenly into egg liquid for use; Remove the head and tail from the green onion, cut it into sections and then shred it.

4. Heat the oil in the pot 1 bowl, first coat the hairtail with a layer of egg liquid, then fry it in the pot until both sides are golden yellow, and then drain the oil.

5. Pour the remaining oil into the pot, saute the green onions, pour in the hairtail and the prepared sauce, boil over high fire and simmer for 5 minutes. When the soup is thick, it can be served.