Author: tangyfxq Date of submission: June 2007-12 20: 27: 00

Braised Hairtail in Brown Sauce

1. Wash hairtail, cut into 6cm sections and marinate with a little salt and cooking wine15min.

2. Take a clean small bowl, add onion, ginger, garlic, a little salt, a little sugar, cooking wine and water starch for later use.

3. Take another small bowl, add an egg and mix well.

4. Put the oil in the wok until it is 80% mature, add two slices of ginger, wrap the salted fish with eggs, and fry in the oil pan until golden.

5. Pour the prepared (2) inner bowl juice into the fish frying pan, bring it to a boil with high fire, and then turn to low heat. This fish is easy to cook. Just wait a while, the soup will become sticky and soft, so you can put it on the plate and serve it.

Sweet and sour hairtail

Ingredients: 500g hairtail, 20g shredded onion, 20g shredded ginger and sliced garlic, 2 tablespoons soy sauce, 2 teaspoons vinegar, Shaoxing wine 1 teaspoon sugar 1 teaspoon pepper oil 1 teaspoon fresh soup.

Making:

1. Remove the head, tail and viscera of hairtail, clean it, chop it into 5cm pieces and marinate it with salt.

2. Put more oil in the pot and heat it. When the fish section is fried until golden on both sides, drain the oil from the pot for later use.

3. Leave the bottom oil in the pot, stir-fry shredded onion, shredded ginger and garlic slices, add fried hairtail, cook Shao wine, vinegar and soy sauce, add a little broth, add white sugar, add pepper oil and stir well.

Note: Zanthoxylum bungeanum oil can be made by yourself. Add oil to the wok, stir-fry the pepper with slow fire, turn off the heat when it smells, and skim the pepper particles. Fresh soup can be replaced by chicken powder and water.

Practice of steaming hairtail

Ingredients: a hairtail (about a catty)

Seasoning: onion, ginger, cooking wine, salt, monosodium glutamate, fish sauce.

Step: 1. Cut the hairtail into pieces and wash it.

2. Cross-cut the hairtail pieces on both sides (diagonally cut into grids) and cut them into half-inch sections.

3. Dish the hairtail pieces, add seasonings, and steam in a steamer for 6 minutes. (It takes 10- 15 minutes to steam at home)

4. Take the steamed hairtail out of the cage and pour in the oil.

Name of the dish: fried hairtail

Ingredients: fresh hairtail and edible oil.

Ingredients: pepper, edible salt, sand tea sauce.

Production method: Slice hairtail, then fry, add ingredients, and then sterilize at high temperature to get fried hairtail.

Features: fragrant and delicious.

Nutritional value: rich in fatty acids.

Name of the dish: dry fried hairtail

Ingredients: 500g hairtail, a little pepper, 1/2 teaspoons of salt, 3 slices of ginger and 3 tablespoons of oil.

Methods: 1. Wash hairtail, cut into pieces, wipe dry and marinate with wine and pepper for 20 minutes. 2. Heat the pan and put 3 tablespoons of oil, add ginger slices and fish pieces, and fry until golden on both sides.

Method for frying salted hairtail in oil

Raw materials:

Hairtail1(500g), salt 75g, chopped green onion 5g, yellow wine 5g, salad oil150g (actual dosage 50g).

Methods: 1. Wash hairtail, salt and marinate for 5 hours.

2. Wash hairtail to remove the salt particles on the surface, remove the head and tail, put a flower knife in the middle section and cut it into 6 cm long pieces to dry.

3. Put the pan on the fire, add oil and heat it to 60% heat, fry the fish pieces until both sides turn yellow until cooked, cook the wine and sprinkle with chopped green onion.

Flavor characteristics: Hairtail pieces are dark yellow in color, with crispy and salty skin.

Exercise 1:

Ingredients: hairtail

Accessories: onion, soy sauce, yellow wine, salt and sugar.

Practice: 1. Cut the cleaned hairtail and marinate it in light soy sauce for about an hour.

2. Put the pickled hairtail into the oil pan and fry it slightly on both sides.

3. Sprinkle with chopped green onion; Cook the rice wine, cover it and cook for a while; Add the right amount of salt, pour the remaining soy sauce and add the right amount of sugar; Finally, add water, slightly less than the fish, and then cover and cook.

4. Take the juice out of the pot.

Practice 2:

Don't make hairtail too big. Hang it up first, blow dry the surface, cut it into two-inch pieces, and fry it in a pan until the meat is firm. There is a very important point here: hairtail will explode, and water vapor will flow back into the oil pan with the lid. I cover the fish with a strainer, hehe, this is Qualcomm.

After the fish is fried, leave a little oil in the pan (I usually use up the amount of oil at one time), add pepper, pepper and star anise to saute until fragrant, then add onion, ginger and garlic to stir fry twice, add hairtail, plenty of cooking wine, appropriate amount of soy sauce, a little vinegar and two spoonfuls of sugar, add water until the fish noodles are not covered, and then stew until the soup is exhausted.

Practice 3:

Braised hairtail (4-6 years old)

Ye Lei baobao gourmet

Ingredients: hairtail 1 kg. Ingredients: 80g of soy sauce, 8g of refined salt, 40g of vinegar, 30g of sugar, 3g of monosodium glutamate, 5g of cooking wine, 20g of onion, 0g of ginger10g of garlic10g, 2g of star anise, 500g of water and 2kg of vegetable oil (actual dosage is10g. Method: 1) chop off the head, fins and tail tips of hairtail, remove internal organs, scrape off the black membrane in the abdomen, clean and chop into 4.5 cm long sections; Cut onion into sections; Cut ginger into pieces; Slice garlic. 2) Put the oil in the pot, and when it is cooked to 70-80% maturity, fry the hairtail section in the oil for a few times until the skin is slightly hard and golden yellow, then take it out and drain it. 3) Add100g oil into the pot, stir-fry aniseed, stir-fry shallots, ginger and garlic slices, add vinegar, white sugar, soy sauce, cooking wine, refined salt and water, add fried fish segments, simmer for15min, and add monosodium glutamate. Features: purplish red, salty and sweet. The key to making: it is best to choose fresh, big and thick fish for children, which is too picky. When cooking, the fish should be fried tender, not too old and not too heavy.

Practice 4:

Braised hairtail, pickled pepper, braised hairtail.

As long as you understand the truth, it is not difficult to make hairtail mentioned above. The raw materials you need to prepare are hairtail (let the fish shop owner gut it and chop it into knots), onion, ginger and garlic, salt, sugar, cooking wine, soy sauce and vinegar. You can also choose pickled pepper or lobster sauce according to your own taste.

Exercise:

Step 1: decoct medicine

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

Step 2: Combustion

Change the oil, add onion, ginger and garlic, add pickled pepper to make hairtail, add lobster sauce to make hairtail, stir-fry until fragrant, and stir-fry hairtail. Add cooking wine, soy sauce and vinegar, stew, add appropriate amount of sugar and salt, stir fry a few times, add water, equal to hairtail. Turn on a big fire to concentrate the soup and serve it on a plate.

note:

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

Fried fish contains more oil, so don't use too much oil when stewing fish.