Hairtail, a traditional economic fish species, is scaleless. A few years ago, the only marine fish that could be seen in the market were hairtail and yellow flower, followed by flatfish and rubber. My feeling is that scales are more delicious than phosphorus. When I was on a business trip in Weihai a few years ago, I met fresh hairtail in a seaside shop, and I never scraped scales, which meant freshness. Steamed like that, I miss it so far, thinking it is the most delicious hairtail I have ever eaten. Hairtail can't be cultured offshore, but can only be fished in the open sea. Because of its "scale-free", it is not easy to store. If it is thawed after freezing, the surface will be damaged. Although the viscera of hairtail is not big, it is perishable, so the slightly stale fishy smell is very strong, but it is by no means scales. I advise everyone to keep the scales for cooking if the fish is fresh. Hairtail is made in Zhoushan, China, and there are also hairtail in West Africa in the market. Although it is thick, its meat is coarse and its taste is poor. Probably because of the problem of frozen and fresh-keeping transportation in the past, hairtail (including many marine fish) is not often eaten in inland areas. So for a long time, at least in Beiping, hairtail can't be elegant. Later, in the era of 24 cents a catty, it just stayed at the family table. In recent years, with the rise of home cooking, restaurants have also found their presence.

Sweet and sour hairtail

Ingredients: 500g hairtail, 20g shredded onion, 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 internal organs of hairtail, wash it, chop it into 5 cm pieces and marinate it with salt.

2, put more oil in the pot to heat, fry the fish section, when both sides are golden yellow, take out the pot and drain the oil for later use.

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

Precautions: Zanthoxylum bungeanum oil can be made by ourselves. Add oil in the wok, fry Zanthoxylum bungeanum with slow fire, turn off the fire when it smells, and skim off the Zanthoxylum bungeanum granules. Fresh soup can be replaced by chicken powder and water.

Braised hairtail in brown sauce

1. Clean hairtail, cut into 6 cm sections, marinate with a little salt and cooking wine 15 minutes.

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 for later use.

4. Put oil in the wok until it is 8% ripe, add two slices of ginger, wrap the salted hairtail with eggs and fry in the oil pan until golden.

5. Pour the prepared (2) inner bowl juice into the fried fish pot, boil it over high fire, and then turn to low fire. The fish is easy to cook. Just wait for a while, and the soup will become sticky and mushy, so you can serve it on a plate.

Features: simple and easy to make, fresh and tender meat.

Practice of steaming hairtail

Ingredients: one hairtail (about one catty)

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

Steps: 1, cut the hairtail into blocks and wash it.

2. Cross-cut the hairtail pieces on both sides (obliquely cut into a grid) 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 the oil.

Name of the dish: fried hairtail

Main ingredients: fresh hairtail and edible oil.

Ingredients: Chili, edible salt, sand tea sauce

How to make it: cut hairtail into pieces, then fry it, add ingredients, and then sterilize it at high temperature to get fried hairtail.

Features: fragrant and delicious.

Nutritional value: rich in fatty acids.

Name of dish: dry fried hairtail

Ingredients: 500g hairtail, a little pepper, 2 teaspoons of salt1,3 slices of ginger and 3 tablespoons of oil.

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

Method of frying salted hairtail in oil

Raw material:

Hairtail 1 strip (500g), salt 75g, chopped green onion 5g, yellow wine 5g, salad oil 150g, (actual consumption 50g).

Method: 1. Wash hairtail, rub it with salt and marinate for 5 hours.

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

3. Put a pot in a fire mouth, add oil and heat it to 60% heat, fry the fish pieces until both sides stretch yellow until cooked, cook the wine and sprinkle with chopped green onion.

Flavor characteristics: Hairtail pieces are dark yellow in color, and the skin is slightly crisp, salty and tender.