Food Ingredients

Ingredients [1]: Hairtail (1 piece, 544g), green onion (1/2 root), ginger (5 pieces), garlic (2 cloves) , green onion (1) braised hairtail

Mariner: salt (1/3 tbsp), cooking wine (1 tbsp), soy sauce (1 tbsp), cornstarch (1/2 tbsp) Sauce: white sugar (1/3 tablespoon), salt (1/3 tablespoon), cooking wine (1 tablespoon), cornstarch (1/2 tablespoon), soy sauce (1 tablespoon) [2] Seasoning: oil (1 bowl)

Method 1

1. Clean the hairtail, cut into about 6 cm sections, use a little salt and cooking wine, and marinate for 15 minutes. Braised hairtail photo album (13 photos) 2. Take a clean small bowl, add onion, ginger, garlic, a little salt, a little sugar, cooking wine, water starch and set aside. 3. Take another small bowl, add an egg and mix well. Set aside. 4. Add oil to the frying pan, wait until it is 8 mature, add two pieces of ginger, wrap the marinated hairtail in the eggs and fry in the oil pan until golden brown. 5. Pour the prepared inner bowl juice (2) into the fried fish pot, bring to a boil over high heat, then turn to low heat. The fish will be cooked easily. Just wait a moment until the soup becomes sticky. Method 2: 1. Fry the hairtail, wash and dry it. To be safe, you can use paper towels to absorb the water. Another option is to coat it in flour so that the oil won't collapse easily due to the presence of water. Heat oil in a pan, add fish and fry, turning once in the middle, fry until golden brown on both sides and set aside. 2. Burn. Replace with new oil, add onion, ginger and garlic, sauté until fragrant, add hairtail and stir-fry. Add cooking wine, soy sauce and vinegar, simmer for a while, add an appropriate amount of sugar and salt, stir-fry for a few times, add water, and make it even with the hairtail. Turn on high heat to concentrate the soup and serve on a plate. Note: It is best to use native fish, which is smaller and more delicious. Frying is very important. Coat it with a little flour and it will be thin and crispy.

Method 3

1.

Cut the hairtail into 5 cm long sections, add 1/3 tablespoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce and 1 /2 tbsp cornstarch, mix well and marinate for 15 minutes; slice ginger, mince garlic, and cut green onion into sections. 2. Take an empty bowl, add 1/3 tbsp salt, 1 tbsp cooking wine, 1/3 tbsp sugar, 1/2 tbsp cornstarch, 1 tbsp soy sauce and 1/2 cup water, along with green onions, ginger slices and minced garlic. Mix together to form a sauce. 3. Break the eggs into a bowl, beat evenly into egg liquid and set aside; remove the head and tail of the green onion, cut into sections and then shred. 4. Heat a bowl of oil in a pan. Coat the hairtail with a layer of egg liquid, then put it in the pan and fry until both sides are golden brown. Drain the oil. 5. Pour the remaining oil in the pot, sauté the green onions, pour in the hairtail and the prepared sauce, bring to a boil over high heat and then simmer over low heat for 5 minutes. When the soup becomes thick, you can serve it on a plate. Tips: 1. There is a layer of silvery white oil on the surface of hairtail fish. It contains an anti-cancer ingredient and can effectively treat acute leukemia and other cancers. Do not scrape it hard when cleaning. 2. When frying hairtail, do not fry it cleanly. Coat the hairtail with batter or egg liquid, and then fry it until it is cooked. This can avoid the loss of the silver fat of the hairtail. 3. The heat for fried hairtail: First fry it over high heat to lock the surface of the hairtail, then fry it slowly over low heat until it is cooked and thoroughly fried. 4. When purchasing, choose hairtail fish with a broad body, bright eyes, white body with bright spots and silver-pink film; if the fish body is yellow, dull, mucusy, red flesh, black gills, and broken belly, it is inferior hairtail fish. Not suitable for consumption. In addition, people suffering from sores and scabies should eat less hairtail.

Method 4

1. Wash the hairtail, cut off the bones and fins on the back, cut into sections, and marinate with salt for 10 minutes;

2 , ginger, garlic, green and red peppers, and green onions, cut into pieces and set aside; 3. Fry both sides of the hairtail until golden; 4. Cook in rice wine and soy sauce, add an appropriate amount of water, about 150 ml, and add ginger and garlic; 5. Because before the hairtail After frying, it is basically cooked, so you don’t need to cook it for a long time. After cooking for 2 or 3 minutes, add salt, sugar, vinegar, and chicken essence to taste, and then add green and red peppers; 6. When the soup begins to thicken, add onions section, and the juice can be reduced over high heat; Method 5: 1. Heat oil and add ginger slices, fry the fish slightly until brown on both sides, add garlic granules and half of the green onions; 2. First add 1 tablespoon of cooking wine to remove the fishy smell, then add wet Just shake the pot a little, do not stir fry; 3. Add water to cover the fish at once, bring to a boil over high heat, then reduce to low heat and simmer until the water dries out (20-25 minutes, gently turn the fish pieces over in the middle to better absorb the flavor) ); 4. Then add other green onion segments and green and red pepper slices, and finally remove the juice from the pot.

If the fried fish skin easily sticks to the pan and breaks the skin, you can dry the fish skin with a kitchen towel first, pat it evenly with a thin layer of flour, then heat the oil over high heat, put the fish in, and finally fry it until brown.