material

Hairtail, red pepper, onion, ginger, garlic, star anise, soy sauce, sugar, monosodium glutamate and water starch.

method of work

1, wash hairtail, take the middle section and marinate it with salt and cooking wine for 20 minutes;

2. Put the fish section in a ventilated place to dry the epidermis;

3, from the oil pan, after the oil is hot, go into the hairtail and fry until golden brown, and take out the oil control;

4. Leave the bottom oil in the pot, saute the red pepper segments, onion, ginger, garlic and star anise, and add the fried fish segments;

5, cooking wine and soy sauce, a small amount of sugar, adding water, simmering, and stewing over medium heat;

6. When the soup is basically dried, add water starch, collect the juice over high fire, add monosodium glutamate, and sprinkle with chopped green onion and coriander.

Fried hairtail

material

Ingredients: 500g hairtail.

Seasoning: 60g of peanut oil, 5g of scallion/kloc-0, 8g of ginger, 3g of pepper 1 g, 3g of salt, 25g of soy sauce, 20g of cooking wine, 2g of monosodium glutamate and 35g of pepper and salt.

method of work

1. Wash the surface dirt of hairtail gently with warm water, and cut off the head and thin tail;

2. Take out the internal organs by laparotomy, wash them, put them on the chopping board, change the knife and cut them into 5 cm long sections and put them in a bowl;

3. Add chopped green onion, Jiang Mo, pepper, salt, cooking wine and soy sauce to the bowl, grab it evenly and pickle it for taste;

4. Put the pot on the fire, add peanut oil and when it boils to more than 80% heat, put in the fish pieces, turn them with a hand spoon and stir them aside, generally fry for half a minute to 1 minute, and when the fish pieces are yellow and float to the oil surface, they can be picked up with a colander;

5. When the oil temperature in the pot rises to boiling heat again, fry the fish section back to the pot, take it out when the skin is fried until crispy, control the remaining oil, put it in a plate, and dip it in pepper and salt when eating.

Sweet and sour hairtail

material

Ingredients: hairtail 500g

Seasoning: 5g onion, 5g ginger, 5g garlic, 6g soy sauce, 6g vinegar, cooking wine 10g sugar 10g salt, 2g chicken essence and 40g fresh soup.

method of work

1, divide hairtail into 5 cm segments and marinate with salt.

2. Use kitchen paper to absorb the surface moisture of hairtail and stick some flour.

3. Heat the oil in the pot, fry the fish section below, take out the pot when both sides are golden yellow, and drain the oil for later use.

4. Leave the bottom oil in the pot, stir-fry the onion, ginger slices and garlic, and add the fried hairtail.

5, cooking wine, vinegar, soy sauce, add a little fresh soup, add sugar, chicken essence, stir well after the taste.

Steamed hairtail

material

Hairtail, cooking wine, soy sauce, salt, monosodium glutamate, ginger, garlic, onion, red pepper, coriander.

method of work

1, select fresh hairtail, remove its cheeks, internal organs and black membrane in the abdomen, and rinse it;

2. Divide into even segments;

3. Marinate with proper amount of cooking wine, soy sauce, salt and monosodium glutamate for 5 minutes;

4. Put ginger slices, garlic slices and shredded onion at the bottom of the plate, and put the marinated fish segments on it in turn, and pour the marinade juice into the steaming plate;

5. Put it into the pot and steam it in water, turn off the fire 8 minutes after boiling, and simmer for 2 minutes;

6. Start the oil pan. After the oil is hot, add shredded red pepper, shredded garlic and shredded ginger, and stir-fry the fragrance;

7. Pour the soup in the steamed fish dish to boil, sprinkle with shredded onion and minced coriander, and pour it on the steamed hairtail.

Pan-fried leucorrhea

material

2 slices of leucorrhea with salt and pepper salt.

method of work

1

Before frying leucorrhea, brush off the silver part of the fish skin with a small piece of melon cloth, wash it and cut it into appropriate sizes.

2

The blood in the belly of the fish is the red one. You can cut it from the side of the stomach and wash it so that it won't smell bad.

three

Rub a little salt and rice wine on the surface of the fish. Put a little salt in the hot pot ~ put the fish in, don't turn it over in a hurry, wait until it is golden.

four

Pan-fry both sides until golden, and sprinkle a little pepper salt before eating.