raw materials for braised hairtail: l strips of fresh hairtail (about 75g), pig oil, vinegar, noodle sauce, refined salt, monosodium glutamate, pepper, aniseed, onion, ginger, coriander and sesame oil. Method: 1. Cut hairtail by laparotomy to remove internal organs and sundries, wash it, chop off the head, tail tip and fins, cut it 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 4% to 5%, 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 2 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 and add seasoning to cook them, 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 5g, onion 5g, ginger 5g. Seasoning: soy sauce 3g, salt 5g, monosodium glutamate 3g. Process: 1. Wash hairtail 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: 4 minutes cooking: 1 minutes orange juice hairtail materials: hairtail, raw flour, orange, vinegar, sugar, salt, monosodium glutamate, coriander practices: 1. Wash hairtail, chop it into pieces and marinate it. 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. Wash hairtail and cut into sections, add onion, ginger, wine, salt, monosodium glutamate and vinegar for about 15 minutes; 2, the oil is burned to 5% 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 and burned hairtail with wine, 1 tofu with hairtail, 1/2 piece of raw vertebra grinding, 4 shallots, 1/2 lemon, 1/2 radish, 1CM small sharp pepper, 5 vinegar, 1CC salt, kelp, and appropriate amount of wine. Practice: 1. After washing hairtail with water, lift the body of hairtail slightly with your left hand and gently push it on the opposite side, and cut it along both sides of dorsal fin with your right hand. 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 3 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 8% 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 2-3 minutes, drain and grind them into puree. Braised hairtail production: 1. Clean hairtail, 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.