The basic materials are selected from leucorrhea, pickled red pepper, tomato sauce, red oil, cooking wine, ginger and so on.

1, clean hairtail and cut into sections, add onion, ginger, wine, salt, monosodium glutamate and vinegar for about 15 minutes; 2, the oil is burned to 50% heat, and the fish are taken down one by one, and fried until golden brown, and the oil is drained; 3. Heat the red oil, add tomato sauce and pickled red pepper and stir-fry until the color is bright red. Add a little water to boil until the aroma overflows, and then the fried hairtail is slightly braised until the juice is thick. Add a little sesame oil and stir-fry evenly.

Two: Steamed hairtail with lobster sauce

Production: (1) Wash the hairtail, clean it up and cut it into sections, which can be longer than usual. Marinate with yellow wine, salt, onion and ginger for 20-30 minutes. (If you don't like the white hairtail of fish, you can also fry it in the oil pan after pickling, but you don't need to fry it golden, the skin is slightly colored and slightly dry. )

(2) Put oil in the pan, add chopped green onion and ginger and stir-fry until fragrant. Add lobster sauce and stir-fry until fragrant. Season with salt, sugar and a little yellow wine.

(3) Use a plate to pick up the salted fish pieces and put them on the plate (if the fried fish is the same). Pour the fried black beans with juice evenly on the fish pieces, and be sure to cover them.

(4) Steam on the drawer 15-20 minutes, and then take out the pot.

Key points: if fried, don't fry it very hard, just color it a little, so that the fish is actually very dry and it is easier to taste the lobster sauce. Seasoning is very important when frying lobster sauce, because its quality determines the whole dish. It is best to cover it when steaming, or cover it with plastic wrap to prevent water vapor from entering and affecting the taste.

Three: home-cooked braised hairtail

Raw materials:

L strips of fresh hairtail (weighing about 750g), pig oil, vinegar, noodle sauce, refined salt, monosodium glutamate, pepper, aniseed, onion, ginger, coriander and sesame oil.

Method:

1, cut hairtail by laparotomy, remove internal organs and sundries, wash, chop off fish head, tail tip and fins, cut into sections about 5 cm long, remove refined salt and vinegar and pickle for a while.

2. Wash the pot, add a little pig oil, heat it to 40% to 50%, add onion, ginger, pepper and aniseed, fry until fragrant, then add flour paste and stir-fry, cook vinegar, inject clean water, pour in hairtail, boil with high fire, skim off the floating foam, and simmer for about 20 minutes with low fire. After the soup is thick, add monosodium glutamate to adjust the mouth.

Features:

Fish is delicious, meat is rotten and boneless, and it is convenient and delicious to eat.

Four: Braised Hairtail with Papaya

Raw materials:

350 grams of fresh hairtail, 400 grams of raw papaya, onion, ginger slices, vinegar, refined salt, soy sauce, yellow wine and monosodium glutamate.

Making:

1. Remove gills and internal organs of hairtail, wash it, and cut it into 3 cm long sections; Wash the raw papaya, peel off the melon skin, remove the melon core and cut into pieces 3 cm long and 2 cm thick.

2. Put the casserole on the fire, and add a proper amount of water, hairtail, papaya, onion, ginger, vinegar, refined salt, soy sauce and yellow wine. When cooked, add monosodium glutamate and serve.

Features:

Delicious, fish tender, fragrant and refreshing.

Five: Stewed hairtail with big pickles

I. Composition of raw materials:

Ingredients: hairtail, big pickles.

Seasoning: onion, ginger, garlic, salt, monosodium glutamate, soy sauce, sugar, white wine, vinegar, pepper, aniseed and dried pepper.

Second, the characteristics of finished products:

Bright red color, salty taste and soft texture.

Third, the production method:

1. After the hairtail is primarily processed, fry it, slice the pickles, and cut the onion, ginger and garlic into large pieces.

2. Heat the pan, add base oil, add onion, ginger, garlic, pepper, aniseed, dried Chili, stir-fry, add pickles, add soup, add soy sauce, white wine, sugar, salt and vinegar, code hairtail, and stew until the soup is almost dry.

Six: fried salted hairtail

Raw materials:

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.

Seven: sweet and sour hairtail

The main ingredient is 600g of hairtail (net).

Accessories: rice vinegar100g, raw oil 750g (consumption 75g), sugar100g, soy sauce15g, cooking wine 30g, chopped green onion 5g, tomato sauce 50g and sesame oil 5g.

preparation

(1) Wash hairtail, cut off the head and tail, cut both sides of the fish into pieces with a knife of 1 cm square (the knife is as deep as the spine), then cut them into 10 cm long fish chops, put them in a plate, add cooking wine and soy sauce, mix them and marinate them for later use.

(2) Put the wok on the stove, add the oil, when the oil is 80% hot, fry the fish pieces in the wok for 2 minutes, take them out, and pour out the hot oil.

(3) Put a little oil in the original hot pot, stir-fry chopped green onion slightly, add fish pieces, cook cooking wine, cover it for a while, then uncover it and add soy sauce, tomato sauce, sugar and rice vinegar, that is, bake it on low heat for 5 minutes. After the sweet and sour juice is concentrated, add sesame oil, turn it over a few times, and serve.

Features purple, sweet and sour, fragrant and fresh.

Eight: Coilia ectenes

Ingredients: hairtail

Accessories: onion, ginger, garlic and pepper.

Seasoning: salt, chicken essence, sugar, soy sauce, vinegar, cooking wine, starch and sesame oil.

Cooking method:

1, clean hairtail, cut into sections, add salt, cooking wine and pepper to marinate for 10 minutes, chop onion, ginger and garlic, take a small bowl, add salt, soy sauce, vinegar, chicken essence, cooking wine, sugar and starch, and mix with appropriate amount of water to make juice;

2, sit in a pan and pour oil, fry the hairtail on both sides until golden brown, take out, leave the bottom oil in the pan, add hairtail, pour the prepared juice, and burn until the hairtail is fragrant and fragrant.

Features: fresh and tender meat, sweet and sour and refreshing.

Nine: Braised hairtail with ribs

Ingredients: hairtail

Accessories: ribs, rape kernels, mushrooms and winter bamboo shoots.

Seasoning: star anise, soy sauce, vinegar, salt, sugar, pepper, onion, ginger, garlic and starch.

Cooking method:

1, blanch the ribs with boiling water, put them in a pressure cooker, add seasoning, press the mushrooms and winter bamboo shoots, and cut them into small pieces;

2. Wash and drain the hairtail, fry it in oil until it turns yellow on both sides, take it out, leave the bottom oil in the pot, add garlic and star anise to make it fragrant, then add the chopped mushrooms and winter bamboo shoots, pour the ribs with soup, add salt, soy sauce, sugar and vinegar to taste, then add hairtail, stew for 3-5 minutes, add the rape heart and cook it slightly, and thicken it.

Features: thick and fragrant, with a special taste, the fragrance of ribs and hairtail is integrated into one.