Sichuan Cuisine is very famous for its Sichuan Cuisine. Today, we borrowed this name to make hairtail, and used the most classic Sichuan Cuisine, lobster sauce and bean paste. The delicious Caicai was thus refined, and it will be very popular at the holiday table.

raw materials:

hairtail, scallion, ginger, garlic, starch, eggs, pepper and white wine.

Practice:

1. After the hairtail is cleaned, add some pepper and white wine to clear water, and soak the hairtail for another half hour to remove fishy smell.

2. Take out hairtail, drain water, add salt, pepper and cooking wine and marinate for 15 minutes.

3. Break up an egg, add it to hairtail, add oil to the pot, and dip hairtail with a layer of dry starch.

4. Turn down the fire and fry the hairtail in the oil pan.

5. Fried hairtail.

6. Prepare green onions, ginger and garlic.

7. Put a proper amount of oil in the pot, first add green onions, ginger and garlic until fragrant, then add lobster sauce and bean paste.

8. Stir-fry until fragrant, add hairtail, add appropriate amount of soy sauce and sugar, and stir-fry quickly.

Tip:

1. Douchi and bean paste are a must, and this is also a seasoning that must be added to Sichuan style pork.

2. When cleaning hairtail, the viscera and black membrane of hairtail must be removed. The fish scales are nutritious and need not be removed, as long as the fishy smell is removed.

3. Egg liquid may not be directly added to hairtail, but a layer of egg liquid and a layer of starch may be wrapped before frying, which is just a little troublesome.

Braised hairtail

Ingredients:

3g hairtail, 1 coriander, 1.5 tablespoons of dry flour and 2 cups of clear water.

Practice:

1. Prepare the main raw materials.

2. Clean the hairtail and cut it into sections. Cut a few knives on the hairtail surface to make it tasty, but don't cut it into sections.

3. Dip the hairtail surface thinly with a layer of dry flour, and then shake off the excess flour.

4. Heat a non-stick pan and pour in about 1/2 cup of oil. When the oil is hot, add hairtail and fry until both sides are golden.

5. Drain the excess oil.

6. Add aniseed and pepper and fry until fragrant.

7. Cook the cooking wine, add the onion, ginger and garlic, stir-fry lightly for fragrance, pour in the soy sauce, add sugar, add the soy sauce and white vinegar.

8. Turn to low heat, gently shake the wok, let the seasonings mix together, then fry the fish for about 1 seconds, turn over and fry for another 1 seconds until the hairtail is colored.

9. Pour clean water and bring to a boil.

1. add salt, turn to low heat and stew for about 15-2 minutes, until the soup is collected, and add some coriander before taking out the pot.

Tip:

1. The easiest way to fry fish without sticking to the pan is to wrap the flour dry, but it should not be too thick. It is too thick to taste when stewing. Just dip it in the dry flour and shake off the excess flour.

2. When frying fish, the pan is hot, and the oil is not easy to be too much. The fire should be warm. After the oil is hot, the pan rotates slightly, so that there is oil all around the pan. When the fish enters the pan, it should be moved less. This is the secret and the only rule for frying fish. If you are afraid that it is not ripe and keeps turning over, it will be self-defeating, and it will be completely unrecognizable after three or two times. Before this, you must wait until the pan is hot before you put the oil. If you don't touch the flour, you must dry the water on the surface of the fish and fry it lightly. Don't push and turn it over in a hurry. Or break the eggs, then put the washed fish or fish pieces into bowls, wrap the fish with a layer of egg juice, and then fry them in a hot oil pan, so that the fried fish will not stick to the pan.

three cups of hairtail

ingredients:

1 hairtail, appropriate amount of ginger slices and appropriate amount of shallots.

Practice:

1. Dry the cleaned hairtail pieces to dry the water, and make several cuts on both sides of hairtail.

2. Coat the surface with a thin layer of dry powder.

3. Heat the pan, put a proper amount of oil, put the hairtail pieces in place, and fry them slowly over low heat.

4. Fry until golden, then turn over and fry the other side until golden.

5. Prepare other raw materials after frying hairtail pieces: a cup of cooking wine, a cup of light soy sauce, a cup of cola and a few slices of ginger.

6. Leave a little oil in the pot and add ginger slices to saute.

7. Add the fried hairtail pieces.

8. Put in three cups of the prepared raw materials, bring to a boil with high fire, and turn to low fire for stewing for ten minutes.

9. Add appropriate amount of salt to taste, and then turn to high heat to collect juice.

1. Put the juice away and put it on the plate.

Tips:

1. The hairtail pieces must be drained or dried with a clean towel, which will not only help to wrap the hairtail with thin powder, but also help the hairtail not stick to the pan when frying;

2. When frying fish, pay attention to cool the oil in the hot pan. Don't rush to turn it after adding the hairtail pieces. When you feel that it is almost the same, you can gently shake the pan. If the hairtail can move, it means that one side is fried, and then turn it over to fry the other side.

3. This dish is simple. Just prepare three kinds of raw materials: a cup of light soy sauce, a cup of cooking wine and a cup of cola. After adding them, stew them for ten minutes. Hairtail is easy to taste, and then collect the juice over high fire. Be careful to add less salt, because hairtail is more salty than other kinds of fish.