Please enter your recipe 1:

Ingredients: Hairtail

Accessories: green onions, light soy sauce, rice wine, salt, sugar

Method: 1. Cut the packed hairtail into sections and marinate with light soy sauce for about an hour.

2. Put the marinated hairtail into the oil pan and fry lightly on both sides.

3. Sprinkle in the chopped green onion; cook in the rice wine, cover and simmer for a while; add an appropriate amount of salt, pour in the remaining light soy sauce, and add an appropriate amount of sugar; finally add water, the amount is Cover the fish slightly, then cover and cook.

4. Remove from the pot after the juice is reduced.

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Method 2:

The hairtail should not be too big. Hang it up to dry the surface first, cut it into two-inch long sections, and deep-fry it until the meat is firm. Here’s an important point: hairtail will explode, and the water vapor will flow back into the oil pan if you use a lid. I covered the fish with a fishnet, haha, it’s a high pass.

After frying the fish, leave a little oil in the pot (I usually put in just enough oil to use it up at once), add chili peppers, peppercorns, and star anise to bring out the aroma, then add onions, ginger, and garlic, stir-fry twice, and add Take hairtail, a large amount of cooking wine, an appropriate amount of soy sauce, a small amount of vinegar, and two spoons of sugar, add water to cover the fish noodles, and then simmer until the soup is gone.

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Method 3:

Name Braised Hairtail (4-6 years old)

Category Baby Food

Ingredients: 1 kg hairtail. Ingredients: 80g soy sauce, 8g refined salt, 40g vinegar, 30g sugar, 3g MSG, 5g cooking wine, 20g green onion, 10g ginger, 10g garlic, 2g aniseed, 500g water, 2kg vegetable oil (Actual consumption: 100 grams). Preparation method: 1) Chop off the head, fins and tail tip of the hairtail, disembowel and remove the internal organs, scrape off the black membrane inside the abdomen, wash and chop into 4.5 cm long sections; cut the green onions into sections; cut the ginger into cubes; and slice the garlic. 2) Put the oil into the pot and heat it until it is about seven to eight times mature. Add the hairtail segments into the oil several times and fry until the outer skin is slightly hard and golden brown. Take it out and drain the oil. 3) Put 100 grams of oil into the pot, fry the aniseed until fragrant, add the green onions, ginger, and garlic slices and stir-fry, add vinegar, sugar, soy sauce, cooking wine, refined salt, and water. After boiling, add the fried Slice the fish, turn to low heat and simmer for 15 minutes, add MSG and serve. Features: Maroon red color, salty and sweet taste. The key to making it: It is best to choose fresh, large, and thick-fleshed fish for children, so that they are easier to pick. When making it, the fish should be fried tender, not too fried, and not too heavy in the mouth.

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Method 4:

Braised hairtail fish with pickled pepper and black bean sauce hairtail fish

As long as you understand the principle of drawing inferences from one example to another, the hairtail fish mentioned above is not difficult to make. The raw materials that need to be prepared include hairtail (ask the fish shop owner to remove the internal organs and chop it into sections), onion, ginger, garlic, salt, sugar, cooking wine, soy sauce and vinegar. You can also choose pickled pepper or tempeh according to taste.

Method:

STEP 1: Fry

Wash the hairtail and dry it. For safety, you can use paper towels to absorb the water. Another option is to coat it in flour so that the oil won't collapse easily due to water. Heat oil in a pan, add fish and fry, turning once in the middle, fry until golden brown on both sides and set aside.

STEP 2: Burn

Replace with new oil, add onion, ginger and garlic. If you want to make pickled hairtail fish, add pickled pepper. If you want to make hairtail fish with black bean sauce, add black bean sauce. Saute until fragrant. Add the hairtail and turn it over. saute. Add cooking wine, soy sauce and vinegar, simmer for a while, add an appropriate amount of sugar and salt, stir-fry for a few times, add water, and make it even with the hairtail. Turn on high heat to concentrate the soup and serve on a plate.

Note:

1 When frying hairtail, it is best to dry the hairtail, such as drying it, rolling it in flour, etc.

2 Fried fish contains more oil, so do not use too much oil when stewing.