Ingredients: hairtail

Accessories: onion, soy sauce, yellow wine, salt and sugar.

Practice: 1. Cut the cleaned hairtail and marinate it with soy sauce for about an hour.

2. Put the pickled hairtail into the oil pan and fry it slightly on both sides.

3. Sprinkle with chopped green onion; Cook the rice wine and cover it for a while; Add the right amount of salt, pour in the remaining soy sauce and add the right amount of sugar; Finally, add water, slightly less than the fish, and then cover the pot and cook.

4. Take the juice out of the pot.

-

Exercise 2:

Don't make hairtail too big, hang it up first, blow dry the surface, cut it into two-inch pieces, and fry it in a pot until the meat is firm. There is a very important point here: hairtail will explode, and water vapor will flow back into the oil pan with the lid. I use a hedge to cover the fish, hehe, it's Qualcomm.

After the fish is fried, leave a little oil in the pan (I usually use up the oil at one time), add pepper, pepper and star anise to taste, then add onion, ginger and garlic to stir fry twice, add hairtail, a lot of cooking wine, a little soy sauce, a little vinegar and two spoonfuls of sugar, add water until the fish noodles are covered, and stew until the soup is exhausted.

-

Exercise 3:

Braised hairtail (4-6 years old)

Ye Lei baobao gourmet

Ingredients: hairtail 1 kg. Ingredients: 80g of soy sauce, 8g of refined salt, 40g of vinegar, 30g of sugar, 3g of monosodium glutamate, 5g of cooking wine, 20g of onion, ginger 10g, garlic 10g, 2g of aniseed, 500g of water and 2kg of vegetable oil (actual dosage is 10g). Methods: 1) Chop the head, fin and tail tip of hairtail, gut hairtail, scrape off the black membrane of abdomen, wash it and chop it into 4.5 cm long segments; Cut onion into sections; Ginger is cut into sections; Slice garlic. 2) Put the oil in a pot and cook it until it is 70% or 80% mature. Put the hairtail section in the oil and fry it for several times until the skin is slightly hard and golden yellow. Take it out and drain it. 3) Add 100g oil into the pot, saute aniseed, saute shallot, ginger and garlic into slices, add vinegar, white sugar, soy sauce, cooking wine, refined salt and water, add the fried fish pieces, simmer for 15min, and add monosodium glutamate. Features: purplish red, salty and sweet. The key to making: it is best to choose fresh, big and thick fish for children, so picky. When cooking, the fish should be fried tender, not too old and not too heavy.

-

Practice 4:

Braised hairtail, pickled pepper, braised hairtail.

As long as you understand the truth, it is not difficult to make hairtail mentioned above. The raw materials that need to be prepared are hairtail (let the fish shop owner gut and chop it into knots), onion, ginger, garlic, salt, sugar, cooking wine, soy sauce and vinegar, and you can also choose pickled pepper or lobster sauce according to your own taste.

Exercise:

Step 1: decoct medicine

Wash and dry hairtail, and use paper towels to absorb moisture. Another option is to wrap it with flour, so that the oil will not collapse easily because of water. Add oil to the pan, heat it, fry the fish until it is cooked, turn the middle of the noodles once, and fry until both sides are golden.

Step 2: Combustion

Change the oil, add onion, ginger and garlic, add pickled pepper to make hairtail, add lobster sauce to make hairtail, stir-fry until fragrant, stir-fry hairtail. Add cooking wine, soy sauce and vinegar, stew, add appropriate amount of sugar and salt, stir-fry a few times, add water, and level with hairtail. Turn off the fire and concentrate the soup. Serve on a plate.

note:

When frying hairtail with 1, it is best to dry hairtail, such as drying in the sun and rolling in flour.

Fried fish contains a lot of oil, so don't use too much oil when stewing.