Ingredients: hairtail
Accessories: onion, light soy sauce, yellow wine, salt and sugar.
Practice: 1. Cut the cleaned hairtail into sections and marinate it with light soy sauce for about an hour.
2. Put the salted hairtail into the oil pan and fry it slightly on both sides.
3. Sprinkle chopped green onion; Cook rice wine and cover it for a while; Add the right amount of salt, pour the remaining soy sauce and add the right amount of sugar; Finally, add water, the amount is slightly less than the fish, and then cover and cook.
4. Take the juice out of the pot.
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Practice 2:
Don't make hairtail too big, hang it up first, blow dry the surface, cut it into two-inch long pieces, and fry it in a pan until the meat is tight. There is an important point here: hairtail will explode, and the water vapor will flow back into the oil pan with the cover. I cover the fish with a hedge, hehe, it is a Qualcomm.
After frying the fish, leave a little oil in the pan (I usually use up the amount of oil at one time), add pepper, pepper and star anise to smell, then stir-fry onion, ginger and garlic twice, add hairtail, a lot of cooking wine, a proper amount of soy sauce, a little vinegar and two spoonfuls of sugar, add water until the fish noodles are covered, and then stew until the soup is exhausted.
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Practice 3:
Braised hairtail (4-6 years old)
Lei ye Bao Bao gourmet
Raw material: hairtail 1 kg. Ingredients: 80g of soy sauce, 8g of refined salt, 40g of vinegar, 30g of white sugar, 3g of monosodium glutamate, 5g of cooking wine, 20g of onion, 0g of ginger10g of garlic10g, 2g of aniseed, 500g of water and 2kg of vegetable oil (actual consumption 100 Method: 1) chop off the head, fins and tail tips of hairtail, gut, scrape off the black membrane in the abdomen, wash and chop into 4.5 cm long sections; Cut the onion into sections; Cut ginger into pieces; Slice garlic. 2) Put the oil into the pot, burn it until it is 70-80% mature, put the hairtail section into the oil several times, fry it until the skin is slightly hard and golden yellow, and then take it out and drain it. 3) put oil100g into a pot, fry aniseed, stir-fry onion, ginger and garlic slices, add vinegar, white sugar, soy sauce, cooking wine, refined salt and water, add fried fish segments, simmer for15min, 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, which is so picky. When cooking, the fish should be fried tender, not too old and not too heavy.
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Practice 4:
Braised hairtail, pickled pepper, hairtail in soy sauce.
As long as you understand the reasoning, it is not difficult to do 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 and garlic, salt, sugar, cooking wine, soy sauce and vinegar, and you can also choose pickled pepper or lobster sauce according to your taste.
Practice:
STEP 1: decoct
Wash and dry hairtail, and use paper towels to absorb the water for insurance. Another option is to coat it with flour, so that the oil will not easily collapse because of water. Add oil to the pan, heat it, fry the fish, turn the noodles once in the middle, fry until both sides are golden and set aside for use.
STEP 2: burn
Change the oil, add onion, ginger and garlic, add pickled peppers to make hairtail, add lobster sauce to make hairtail, saute until fragrant, and 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 on the fire to concentrate the soup, and serve on a plate.
Note:
1 When frying hairtail, it's best to dry it, such as airing it, rolling it in flour and so on.
Fried fish contains more oil, so don't use too much oil when stewing.