1. Wash hairtail, cut into 6cm sections and marinate with a little salt and cooking wine15min.
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.
4. Put the oil in the wok until it is 80% cooked, add two slices of ginger, wrap the salted hairtail with eggs, and fry in the oil pan until golden brown.
5. Pour the prepared (2) inner bowl juice into the fish frying pan, bring it to a boil with high fire, and then turn to low heat. This fish is easy to cook. Just wait a while, the soup will become sticky and can be served on a plate.
Sweet and sour hairtail
Ingredients: hairtail 500g, shredded onion, shredded ginger, 20g of garlic slices, 2 tablespoons of soy sauce, 2 teaspoons of vinegar, Shaoxing wine 1 teaspoon, sugar 1 teaspoon, pepper oil 1 teaspoon, and appropriate amount of fresh soup.
Making:
1. Head, tail and viscera of hairtail are removed, washed, cut into 5cm pieces and salted.
2, put more oil in the pot to heat, fry the fish section, when both sides are golden, drain the oil from the pot 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, burn Shao wine, vinegar and soy sauce, add a little soup and sugar, add pepper oil and stir well.
Note: Zanthoxylum bungeanum oil can be made by yourself. Add oil to the wok, stir-fry the pepper with slow fire, turn off the heat when it smells, and skim the pepper particles. Fresh soup can be replaced by chicken powder and water.
Braised Hairtail in Brown Sauce
1. Wash hairtail, cut into 6cm sections and marinate with a little salt and cooking wine15min.
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.
4. Put the oil in the wok until it is 80% cooked, add two slices of ginger, wrap the salted hairtail with eggs, and fry in the oil pan until golden brown.
5. Pour the prepared (2) inner bowl juice into the fish frying pan, bring it to a boil with high fire, and then turn to low heat. This fish is easy to cook. Just wait a while, the soup will become sticky and can be served on a plate.
Features: simple and easy to make, fresh and tender meat.
Practice of steaming hairtail
Ingredients: one hairtail (about one catty)
Seasoning: onion, ginger, cooking wine, salt, monosodium glutamate, fish sauce.
Step: 1. Cut hairtail into pieces and wash.
2. Cut the fillets into two sides (diagonally cut into squares) and cut them into half-inch sections.
3. Dish the hairtail, add seasoning 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.
Name of the dish: fried hairtail
Main ingredients: fresh hairtail and edible oil.
Ingredients: pepper, edible salt, sand tea sauce.
Production method: cut hairtail into pieces, then fry, add ingredients, and then sterilize at high temperature to get fried hairtail.
Features: Delicious and fragrant.
Nutritional value: rich in fatty acids.
Name of the dish: dry fried hairtail
Ingredients: 500g hairtail, a little pepper, 65438+ 0/2 teaspoon of salt, 3 slices of ginger, 3 tablespoons of oil.
Methods: 1. Wash hairtail, cut into pieces, dry, and marinate with wine and pepper for 20 minutes. 2. Heat the pan and put 3 tablespoons of oil, add ginger slices and fish pieces, and fry until golden brown on both sides.
Method for frying salted hairtail
Raw materials:
Hairtail 1 (500g), salt 75g, chopped green onion 5g, yellow wine 5g, salad oil 150g (actual dosage 50g).
Methods: 1. Wash hairtail, put on salt and marinate for 5 hours.
2. Wash hairtail to remove the salt particles on the surface, remove the head and tail, put a flower knife in the middle, and cut into 6cm long pieces to dry.
3. Put the pot into the fire, add oil and heat it to 60% heat, fry the fish pieces until both sides are browned until cooked, cook wine and sprinkle with chopped green onion.
Flavor characteristics: the fish fillets are dark yellow in color, crispy in skin and salty and tender.