Hairtail has a strong smell, so the way we cook is mostly braised or sweet and sour. But in either case, the hairtail should be fried in the pot before burning, otherwise the fish will easily fall apart. Take out the fried hairtail, put it in an oil pan, add chopped green onion, ginger, garlic and star anise to stir fry until fragrant, then add hairtail, stir fry a few times, and add cooking wine, soy sauce, salt, chicken essence and monosodium glutamate! Finally, pour in the right amount of water to boil and collect the juice!

Cut hairtail into sections, put on a flower knife, put on a plate, add shredded ginger and lobster sauce, boil water and steam for about 8 minutes, sprinkle chopped green onion, pour steamed fish lobster sauce and pour hot oil. Seeing your question reminds me of when I was a chef. The master said that no matter what dish or pot you cook, you should dry the pot first and then cool the oil. The first oil cooling is to burn the pot evenly, and the second oil is slightly lighter. Tell him to put away the fish skin and tie it tightly. When there is no sound in the pot, raise the fire slightly, turn down the oil while it is hot, and fry it repeatedly until one side is almost the same and the other side does not touch the pot. Remember, you don't have to touch the fish in the first two minutes.

1. Wash hairtail and cut into sections, cut onion and slice ginger; 2. Fry with the essentials mentioned above, first fry one side and then the other side, fry both sides until golden brown, then take out and filter off the oil; After fishing, you can light a little fire, fry it in medium heat, fry it thoroughly, and then turn it over when you see the edge of the fish slightly tilted. The last step is the key. If the heat and oil temperature are well controlled, the fish will not stick to the pot.

Do not move. At this time, the fish itself is rich in water and will not paste. Wait until it is slightly browned, then add the ginger slices and fry until it is browned. This method can make complete fish without sticking to the pot in most cases. After breaking an egg, put the sliced hairtail into the egg liquid, so that the hairtail is completely wrapped in the egg liquid, and then put it into the pot for frying. The egg liquid will form a protective layer to completely wrap the hairtail, so that the hairtail will not break the skin and stick to the pot.