Home-style Braised Hairtail (Gourmet Cooking) ■Ingredients: 1 piece of fresh hairtail (about 750 grams), lard oil, vinegar, noodle sauce, refined salt, monosodium glutamate, pepper, aniseed, onion segments, ginger slices, coriander segments, sesame oil

Appropriate amount of each.

■Preparation method: 1. Cut off the viscera and debris from the hairtail, wash it, chop off the head, tail tip and fins, cut into about 5 cm long sections, sprinkle with refined salt and vinegar and marinate for a while.

2. Clean the pot, add a little lard oil, and when it is 40 to 50% hot, add onion slices, ginger slices, peppercorns, and aniseed. Fry until fragrant. Then add the noodle sauce and stir-fry until loose. Add vinegar and pour in.

Add water to the hairtail segments, bring to a boil over high heat, skim off the foam, and simmer over low heat for about 20 minutes. When the soup thickens, add MSG to adjust the mouthfeel, sprinkle in the coriander segments, pour in sesame oil, mix well, and serve

Serve on plate.

Lao Mazi Hairtail Ingredients: Selected white hairtail, pickled red pepper, tomato sauce, red oil, cooking wine, ginger, etc.

Preparation: 1. Clean and cut the hairtail into sections, add onion, ginger, wine, salt, MSG and vinegar and marinate for about 15 minutes; 2. Heat 50% oil, add the hairtail piece by piece, fry over low heat until golden brown, remove and drain;

3. Heat red oil, add tomato sauce and pickled red pepper and stir-fry until the color turns bright red. Add a little water and bring to a boil until the aroma overflows. Now braise the fried hairtail until the juice is thick and thick. Add a little sesame oil and stir-fry evenly.

Remove from the pan.

Sweet and sour hairtail 1. One piece of East China Sea hairtail, minus the head, tail, fins, and scales. After removing all the internal organs, chop into sections, dry them first, then marinate them with fine salt, rice wine, and onion knots for half an hour, and then decant the juice.

, pat on cornstarch.

2. Wipe the pot with ginger slices. After the oil is hot, turn to medium-low heat. First put the ginger slices in the oil and fry until the fragrance is released. Then use chopsticks to hold the hairtail segments and place them on the ginger slices to fry. This will prevent the fish skin from sticking.

When the fish meat in the pot becomes crumbly, when both sides of the hairtail segments are fried to golden brown, remove and drain the oil.

3. After cleaning the pot, add a little oil, add minced garlic and green onions and saute until fragrant. Pour in soy sauce, vinegar and cooking wine. After boiling, add sugar, chicken essence and a small amount of cornstarch to make a sweet and sour sauce. Then add the fried chicken.

Put the hairtail in the sweet and sour sauce and cook over medium-low heat until the juice is reduced. Dish it up and sprinkle with chopped green onion while it's still hot.

Key points: Use medium-low heat when frying hairtail, and turn the fish over in time; the way to ensure that the fish does not stick to the pan is to first dry the fish body, secondly wipe the pot with ginger slices and then pour oil, and thirdly use a small to medium heat when frying.

Fourth, you can put ginger slices, garlic slices, onion knots, etc. in the oil and place them under the fish body; when making the sweet and sour sauce, you can add a small amount of water, and clear soup is better.

Braised hairtail Ingredients: 500 grams of hairtail, appropriate amounts of cooking wine, soy sauce, refined salt, scallions, ginger slices, sugar, peanut oil, and a little flour.

Preparation method 1. Remove the gills, fins and internal organs of the hairtail, wash and cut into sections.

2. Put peanut oil in the pot, heat it up, fry the hairtail segments lightly in flour until golden brown, add appropriate amount of water, refined salt, cooking wine, soy sauce, sugar, green onion and ginger, cook until the soup is thick, and fry the hairtail fish

Once cooked and tasty, it can be cooked into braised hairtail dish.

Steamed hairtail with wine, 1 piece of tofu, 1/2 piece of raw vertebrae, ground 4 green onions, 1/2 lemon, 1/2 radish, 10CM, 5 small chili peppers, vinegar 100CC, salt, kelp, and appropriate amount of wine. Method: 1. Wash the hairtail in water

After it is clean, lift the fish body slightly with your left hand and push it slightly from the opposite side. Hold the knife in your right hand and cut in along both sides of the dorsal fin.

2. Use a kitchen knife to press the tail fin against the chopping board, pull the fish body and remove the fin.

3. Remove the dorsal fin according to the picture, cut it into the size of a container, pull out the internal organs, sprinkle a little salt and leave it for 30 minutes, then wash it.

4. Cut the skin of 1 into pieces every 5mm, skewer them and burn them on a strong fire until the surface turns red.

5. Spread kelp on the container, order some wine and steam over high heat. When 80% of the steam is done, add the tofu and mushrooms cut into cubes and steam for another 2-3 minutes. Cut the green onions into shreds, wrap them in a cloth and wash them.

, pour out the water.

6. Pour 3 into the seasoning vinegar, and make garnishes with lemon, shredded green onions, and mashed red radish.

Preparation of red leaf radish puree: Cut a few small pieces of radish into small pieces, remove the seeds and pepper, leave for 20-30 minutes, remove the water and knead into puree.

Salt and pepper hairtail fish Ingredients: 2 large hairtail fish, 1 piece of ginger, 1 green onion, 2 cloves of garlic, 2 eggs, salt, black pepper, cooking wine, appropriate amount of starch, 1 plate of dry bread crumbs.

One salt and pepper flavored plate, one jam flavored plate, and one condensed milk flavored plate.

Preparation: First chop off the head and tail of the large hairtail, leaving only the middle section of the hairtail, cut it into 8 cm long sections, and remove the bones from the dorsal fin with a blade.

Marinate with dried ginger, garlic, salt, black pepper and cooking wine for 15 minutes.

Then crack the eggs into a bowl, add starch and a little water, stir well to form an egg paste, add the marinated hairtail segments into the whole egg paste and spread evenly, and coat both sides with bread crumbs.