Braised hairtail raw materials: 1 strip of fresh hairtail (about 750g), pig oil, vinegar, noodle sauce, refined salt, monosodium glutamate, pepper, aniseed, onion, ginger slices, coriander segments and sesame oil. Method: 1, cut hairtail by laparotomy to remove internal organs and sundries, wash, chop off the head, tail tip and fins, cut into sections about 5 cm long, remove refined salt and vinegar for pickling 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: the fish is delicious, the meat is rotten and boneless, and the food is convenient and delicious. Efficacy: This dish has the functions of warming stomach, tonifying deficiency, smoothing skin and blackening hair. "Living with Interest Diet Spectrum" says hairtail: "Warm the stomach, tonify deficiency and soothe the skin." In particular, fish scales contain a variety of unsaturated fatty acids, which can treat hair loss and skin inflammation. (Don't peel and scale hairtail, just rinse it.) Women often eat hairtail, which can promote smooth and moist skin, long hair and beautiful face. Braised hairtail with ribs Ingredients: hairtail. Accessories: ribs, rape heart, mushrooms, winter bamboo shoots. Seasoning: star anise, soy sauce, vinegar, salt, sugar, pepper, onion, ginger, garlic and starch. Practice: 1. Blanch the ribs with boiling water, put them in a pressure cooker, add seasoning, and cut the mushrooms and winter bamboo shoots into small pieces for later use; 2. Wash and drain the hairtail, take it out when it turns yellow on both sides, leave the bottom oil in the pot, add garlic and star anise to make it fragrant, then add chopped mushrooms and winter bamboo shoots, pour the ribs with soup, add salt, soy sauce, white sugar and vinegar to taste, then add hairtail, stew for 3-5 minutes, add rapeseed heart and cook it slightly, and thicken it. Pan-fried hairtail features: expelling wind, killing insects and nourishing spleen and stomach. Ingredients: hairtail 500g, onion 5g, ginger 5g. Seasoning: soy sauce 3g, salt 5g, monosodium glutamate 3g. Process: 1, hairtail washed and cut into sections; Shred ginger; Wash the onion and shred it; 2. Marinate the hairtail with salt, soy sauce, monosodium glutamate, ginger and shredded onion; 3, the frying pan is on fire, add oil to heat it up, and fry the fish pieces until both sides are golden yellow; Features: Hairtail takes a long time to marinate before it tastes good. Preparation: 40 minutes cooking: 10 minutes orange juice hairtail material: hairtail, raw flour, orange, vinegar, sugar, salt, monosodium glutamate, coriander method: 1, hairtail washed and chopped into pieces, pickled. Stir in a little cornflour or flour and fry in a hot oil pan until the surface is golden yellow. 2, pick up, empty. 3, an orange, squeeze out the juice, add a little vinegar, sugar, salt, monosodium glutamate, starch, and make orange juice starch. 4, thicken the hot pot, pour the fried hairtail pieces, and sprinkle with parsley or chopped green onion. Materials for hairtail of old maid: selected hairtail, pickled red pepper, tomato sauce, red oil, cooking wine, ginger, etc. Production: 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. Steamed hairtail with wine 1 strips of tofu 1/2 pieces of raw grass, 4 shallots 1/2 lemons 1/2 radishes 10CM small-pointed peppers, 5 vinegar 100CC salt, kelp and appropriate amount of wine. 2. Press the tail fin on the chopping board with a kitchen knife, and pull the fish to remove the fin. 3. Remove the dorsal fin according to the picture, cut into container size, pull out the internal organs, sprinkle a little salt for 30 minutes, and wash. 4. Cut the epidermis of 1 every 5MM, and string it together to burn the surface red on strong fire. 5. Spread the Shanghai ribbon on the container, order some wine and steam it with strong fire. When 80% of the wine is steamed, add the tofu and mushrooms cut into cubes, steam for 2-3 minutes, shred the shallots, wrap them in cloth, wash them, and pour off the water. 6. Pour 3 into the seasoning vinegar, and serve with lemon, shredded green onion and red radish puree. Red-leaf radish puree: Cut the radish into small pieces, put them into seeds-removed peppers, leave them for 20-30 minutes, drain and grind them into puree. Braised hairtail production: 1. Hairtail is clean, cut into 6 cm sections, marinate with a little salt and cooking wine for 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. Raw materials of sweet and sour hairtail: 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. Production: 1, remove the head, tail and internal organs of hairtail, wash it, chop it into pieces about 5 cm, 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. Steamed hairtail raw materials: one hairtail (about a catty) seasoning: onion, ginger, cooking wine, salt, monosodium glutamate, fish sauce: 1, cut 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. Main ingredients of fried hairtail: fresh hairtail, edible oil ingredients: pepper, edible salt, sand tea sauce. Production: cut hairtail into pieces, then fry it, add ingredients, and sterilize at high temperature to obtain fried hairtail. Features: delicious and nutritious: dry fried hairtail rich in fatty acids. Ingredients: hairtail 500g, a little pepper, 2 teaspoons of salt1/,3 slices of ginger and 3 tablespoons of oil. Production: 1, hairtail washed and cut into pieces, wiped dry and marinated 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. Fried salted hairtail raw materials: hairtail 1 strip (500g), salt 75g, chopped green onion 5g, yellow wine 5g, salad oil 150g, (actual consumption 50g). Production: 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. Materials of salt and pepper hairtail: 2 hairtail, ginger 1 piece, onion 1 root, 2 cloves of garlic, 2 eggs, salt, black pepper, cooking wine, starch, and dried bread crumbs 1 plate. A salt and pepper flavored dish, a jam flavored dish and a condensed milk flavored dish. Production: First, cut off the head and tail of the hairtail, leaving only the middle part of the hairtail, cut it into 8 cm long sections, and remove the bone from the dorsal fin with a blade. Marinate with scattered dried ginger, garlic, salt, black pepper and cooking wine 15 minutes. Then knock the eggs into a bowl, add starch and a little water, and stir well to make an egg paste. Put the pickled hairtail into the whole egg paste and drag it evenly, and make both sides evenly covered with bread crumbs. Heat the frying pan with high fire, add oil to heat it to 40% to 50%, put it in the hairtail section, fry it until it is golden in color and crisp in appearance, take it out, drain the oil, put it in a plate, serve it with salt and pepper dishes, jam dishes and condensed milk dishes, and dip it in.