I would like to share with you two common cooking methods of hairtail. The specific cooking methods are as follows:

1. Pan-fried hairtail

1. Required ingredients: hairtail as the main material; Auxiliary materials are ginger and garlic; Seasoning oil, soy sauce, white pepper, cooking wine, tomato sauce, rice vinegar, white sugar, flour and water starch

2. Cooking steps:

① Remove the viscera of hairtail, cut it into fish pieces with the length similar to that of the index finger, and marinate it with proper amount of salt for 15 minutes.

② Take a large bowl or plate, add flour, and wrap the pickled hairtail pieces with flour for later use.

③ Heat the oil pan. When the oil is 6% hot, put the fish pieces in the oil pan and fry them on medium heat.

(4) When the bottom of the fish is fried to golden brown, you can turn it over and continue to fry the other side. When both sides of the fish are fried to golden brown, you can serve it on a plate.

2. Sweet and sour hairtail

1. Required ingredients: main material hairtail; Auxiliary materials are ginger and garlic; Seasoning oil, soy sauce, white pepper, cooking wine, tomato sauce, rice vinegar, white sugar, flour and water starch

2. Cooking steps:

① Remove the viscera of hairtail, cut it into tail, rinse it and cut it into fish pieces with the length similar to that of index finger.

② Cut ginger and garlic into powder for later use; Take a small bowl, add rice vinegar, sugar, tomato sauce and water and mix well to make a sauce.

③ Take a large bowl or plate and mix the light soy sauce, white pepper, cooking wine, flour, water starch and water into a paste; Wrap the sliced hairtail evenly with batter.

④ heat the oil pan, when the oil is heated to 6%, put the fish pieces in the oil pan and fry until both sides are golden, then take out the oil control.

⑤ Reheat the oil pan. When the oil is 8% hot, put the fish pieces in the pan and fry them until they are crisp, and then take them out.

⑥ Keep the bottom oil in the pan, pour Jiang Mo and minced garlic into the wok, stir-fry with the prepared sauce, add a small amount of water starch to thicken, put the fried fish in the pan, evenly coat with the sauce, and serve on a plate.

I'm a beautiful chef with a canteen. I devote myself to studying gourmet cuisine, sharing home-cooked recipes and visiting local gourmet shops regularly. Welcome to pay attention.