First, sweet and sour hairtail.
Ingredients: hairtail 1, 3 ginger, onion 1, cooking wine 1, soy sauce 1, rice vinegar 1, half a spoonful of sugar, half a spoonful of tomato sauce and 3g of starch. Clean hairtail, especially the black film in the belly of the fish must be removed, otherwise it will taste bitter, and mix it with cooking wine, soy sauce and ginger 10 minute.
Mix vinegar, sugar, tomato sauce, a little water and starch to make a paste.
Heat the pan with oil and add hairtail.
Fry one side, and then turn the other side over low heat.
Fry both sides until brown, about 6-8 minutes.
Put all the fried fish in the pot, pour in the sauce and boil. Thicken the sauce and let the fish absorb the soup.
Sprinkle some chopped green onion on the pot.
Second, dry fried hairtail.
Ingredients: 2 hairtail, onion 15g, ginger 10g, salt 5g, cooking wine 10g. Two hairtail (cut into sections after washing), appropriate amount of Jiang Mo and appropriate amount of chopped green onion.
Pickling. Add Jiang Mo, chopped green onion, cooking wine and salt into the hairtail section, mix well and marinate for about half an hour.
Pat a layer of corn flour on the surface of pickled hairtail.
Put a proper amount of oil into the pot, and when the oil temperature is 50% hot, you can put hairtail into the pot.
Fry on low heat until the surface is golden, and turn over.
Fry on both sides to make the surface golden.
Third, braised hairtail.
Prepare ingredients: hairtail 800g, pepper, onion, garlic, ginger, sugar, salt, cooking wine, soy sauce, soy sauce, balsamic vinegar, dried pepper and pepper. Wash hairtail, cut into sections neatly, add cooking wine, ginger slices and pepper particles and marinate for half an hour. Hairtail has a strong smell, so it must be pickled. It would be better if there is a high degree of liquor at home. If not, use cooking wine and pepper granules.
Sieve the fish flour. The flour in our house has been left for some time, because there will be small flour particles when it is wet. If it is not sieved, the wrapped flour will stick to the fish and form various small doughs.
When frying, don't touch the fish just put in, wait for 5-6 seconds, then gently push it and fry until both sides are golden. The hairtail section must be fried, otherwise the fish will easily disperse when braised later.
Fry all the fish segments and take them out for later use.
Prepare onion slices, ginger slices and garlic cloves. Here is a little trick that many people don't know: don't use green onions, use leeks. In addition, green onions separate green onions from green vegetables. The chives are used at the beginning, and when the seasoning is just added, the shallots are added to prepare the braised hairtail. The hairtail made in this way smells like onion and has a faint sweetness of onion. Please try it.
Make a bowl of sauce with water, soy sauce, soy sauce, cooking wine, a little balsamic vinegar, sugar and pepper. The advantage of doing so is salty, light, sweet and sour. You can adjust it now.
Sit in a hot pot, add a little oil, add onion, ginger and garlic slices and stir-fry until fragrant.
Add the hairtail section and pour in the sauce.
Pour boiling water without hairtail, add shallots, and add some pepper if you like.
Boil the water, simmer for a while, and turn off the heat when there is a little soup left.