The first domestic practice: Braised hairtail.

Ingredients: two hairtail, soybean sauce 1 spoon, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, oyster sauce 1 spoon, onion ginger, star anise, pepper and pepper.

Production steps:

1, clean hairtail from head to tail, cut into small pieces, put a flower knife on the back of the fish into a pot, add ginger slices, 2 spoons of cooking wine and a little pepper, and marinate 10 minute to remove fishy smell.

2. Take out the pickled hairtail and control the moisture. Put the hairtail in the pan, fry it on both sides and set it golden, and put it in the plate for later use.

3. Leave the base oil in the pot, add onion, ginger, garlic, star anise, pepper and dried pepper to saute until fragrant, add 1 spoon soybean sauce to saute until fragrant (with low fire), add appropriate amount of clear water, and add cooking wine, soy sauce, oyster sauce, balsamic vinegar and white sugar in turn, and boil over high fire. Add hairtail, cover and simmer until the soup is thick.

The second domestic practice: steamed hairtail in sauce

Ingredients: two hairtail, ginger, onion, pepper 1 piece, salt, thirteen spices, cooking wine, 2 tablespoons soy sauce, oyster sauce 1 spoon.

Production steps:

1, clean hairtail, and marinate with chopped onion, ginger, cooking wine, salt and thirteen spices for 30 minutes. Fry in an oil pan until both sides are golden, and serve out.

2. Stir 2 tablespoons of soy sauce and 1 spoon of oyster sauce to make sauce, pour it on hairtail and steam for 6 minutes.

3. Take out and sprinkle with shredded pepper and shredded onion.

The third home-cooked practice: steaming hairtail

Ingredients: fresh hairtail, scallion, shallot, ginger, garlic, dried pepper, pepper, salt, sugar, cooking wine and steamed fish and soy sauce.

Production steps:

1, clean the fresh hairtail, add onion slices, ginger slices, garlic slices, pepper, salt and cooking wine and marinate for 20 minutes.

2. Put ginger slices on the bottom of the plate, put salted hairtail on it, and then put some ginger slices and onion slices on the hairtail. Pour water into the pot, steam over medium heat for 10 minute, then turn off the heat and stew for 3 minutes.

3. Take out the steamed hairtail, throw away the steamed soft onion and ginger, pour steamed fish soy sauce around the hairtail, and cut the shallots and peppers into sections and put them on the hairtail.

4. Boil the oil from the pan, turn off the fire after the fire is heated until the oil smokes, pour the hot oil on it, and steam the hairtail.

The fourth household practice: sweet and sour hairtail

Ingredients: two hairtail, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of millet, a bowl of sweet and sour juice, and appropriate amount of starch; Sweet and sour juice: 2 tablespoons of soy sauce, half a spoonful of soy sauce, 1 spoonful of aged vinegar, half a spoonful of sugar, 1 spoonful of oyster sauce, and half a bowl of clear water.

Production steps:

1, hairtail clean to remove internal organs, cut into small pieces.

2. Add onion, ginger and cooking wine to fish and marinate for 10 minute.

3. After pickling, take out both sides and evenly wrap them with starch.

4. Add oil to the pot, add hairtail and fry slowly, fry until both sides are golden and crisp, and add onion, ginger, garlic and millet to saute.

5. Pour in the prepared sweet and sour juice (with the ratio of sweet and sour juice on it), cover it and simmer for 5 minutes on medium heat, then pour in half a bowl of water starch, collect the juice and sprinkle sesame and shallots to eat.

The fifth home-cooked practice: dry frying hairtail

Ingredients: 2 hairtail, scallion15g, ginger10g, 5g of salt, a tablespoon of cooking wine, oil and pepper.

Production steps:

1, clean hairtail, cut it off, and cut it with a flower knife.

2. Marinate the cleaned hairtail with cooking wine, onion ginger, salt and pepper for 20 minutes.

3. Stick the pickled hairtail with dry starch.

3. Cook the oil from the pan. When the oil temperature is 50% hot, fry the hairtail in the pan until golden brown, and then take it out. The delicious dry fried hairtail is finished.