The crispy hairtail method of canned flavor, the method of canned hairtail

Ingredients for making canned crispy hairtail: hairtail, green onion and ginger, spices, sand kernels, cloves, bay leaves, cooking wine, soy sauce, rice vinegar, sugar, salt.

1. First of all, we wash the hairtail, then put oil in the pan, fry it with oil until it is slightly yellow on both sides, and set aside.

2. Then we spread the ginger, green onion, spices, sand kernels, cloves, and bay leaves on the bottom of the pressure cooker.

3. Then we spread the hairtail in the pressure cooker layer by layer, as shown in the picture below.

4. Then mix the cooking wine, soy sauce, rice vinegar, sugar, salt, and water for later use (if there is no rice vinegar at home, you can replace it with clear vinegar and aged vinegar).

5. Then we pour the seasoned sauce into the pot and pour it down in a circle.

6. Then close the lid of the pressure cooker and **pressure for 20 minutes, as shown in the picture below.

7. After 20 minutes, it will be served on a plate, and it can be eaten.

Ingredients: Thin hairtail.

Green onions, ginger and garlic crispy with fish.

Cut the whole hairtail into 4 sections, with the head, the thick hairtail, the thin hairtail, and the tail. The tail of the fish can be thrown away directly.

The thin ribbon fish melts into ice, and the large fins are cut off.

Use a dishcloth to wipe off the white phosphorus from the fish.

Pour in cooking wine, green onion and ginger and marinate for half an hour to remove the fishiness.

Dry the marinated hairtail, put it in oil over medium heat, and fry it until it is golden brown and crisp on both sides.

Place the fried dried fish in a pressure cooker and set aside.

Mix a bowl of sauce, 2 3 vinegar, 1 3 light soy sauce and half of dark soy sauce, 3 tablespoons of sugar, and 1 tablespoon of salt.

Pour the seasoned sauce into the hairtail, add the green onion, ginger and garlic, Sichuan peppercorns, and dried chili peppers, and pad the pot to let the fish pieces be stained with the sauce.

Put it in a pressure cooker for a little shorter time than pressing the meat.

When you're done running, you can open the pot and taste it

Serve on a plate and pose.

The preparation of the tomato sauce with hairtail (canned) is as follows:

Ingredients: 300 grams of hairtail, 20 grams of green onions, 15 grams of ginger, 20 grams of cooking wine, appropriate amount of salt, 2 grams of Sichuan pepper powder, appropriate amount of flour, 80 grams of tomato sauce, 8 grams of sugar, 50 grams of boiling water.

1. Wash the hairtail and chop it into pieces, put it in a large bowl, add green onions, ginger, cooking wine 2, and add a little salt.

3. Add an appropriate amount of pepper powder.

4. Gently wrap a layer of flour as shown in the picture.

5. Marinate for at least half an hour after grasping well. (The longer the time, the more flavorful it becomes), Prepare a portion of flour after marinating.

6. Each piece is wrapped evenly and plated for later use.

7. Heat the pan and fry the fish until one side is slightly yellow, then turn over.

8. Fry until browned on both sides, then turn off the heat and remove from the pan.

9. Put tomato sauce and boiling water in a pot.

10. After boiling, add sugar and continue to cook well.

11. Add the fried hairtail.

12. Evenly coat the ketchup.

13. Finished product of tomato sauce hairtail fish (canned).

Ingredients: 2 catties of hairtail, green onion, ginger, garlic, seasoning, Sichuan pepper, dried chili, cinnamon, bay leaves, 4 spoons of cooking wine, 5 spoons of light soy sauce, 1 spoon of dark soy sauce, 4 spoons of vinegar, 3 spoons of sugar, appropriate amount of white pepper, 1 spoonful of oyster sauce.

Specific method: 1. Choose thin meat, wash and dry, fry until golden, and try to be crispy.

2. Prepare all kinds of ingredients, put them on the cutting board, and set aside.

3. Mix cooking wine, vinegar, soy sauce, sugar and oyster sauce, add an appropriate amount of warm water, and put it in an electric pressure cooker.

4. Pour the fried fish into the pot, and the water is just over the fish.

5. The electric pressure cooker is set for 20-25 minutes, and it tastes better overnight, and the fish bones are crispy.

Ingredients: Hairtail; green onion and ginger; Star anise; Sand kernels; Clove; bay leaves; Wine; Soy sauce; Vinegar; Sugar; Salt.

The method is as follows: 1. Wash the hairtail and fry it in oil;

2. Spread ginger, green onion, spices, sand kernels, cloves, and bay leaves on the bottom of the pressure cooker;

3. Put the hairtail fish layer by layer;

4. Cooking wine, soy sauce, rice vinegar, sugar, salt, water, mix and set aside; (If you don't have rice vinegar at home, you can replace it with clear vinegar and aged vinegar).

5. Pour the seasoned sauce into the pot;

6. If the sauce is not almost finished, add some water, soy sauce, and salt;

7. **Press for 20 minutes;

8. Finished, fragrant special meal.

Canned puff pastry fish.

Raw materials: 2 catties of hairtail.

Seasoning: five-spice noodles, green onions, ginger, salt, cooking oil, star anise, aged vinegar, sugar, Wei Damei.

How to make canned crispy hairtail.

1. After cleaning up the hairtail, cut it into 15 cm long segments with scissors, add a little salt, five-spice powder, green onions, and ginger slices, grasp and marinate for 20 minutes, and then use kitchen paper to absorb the moisture of the fish segments.

2. Put enough cooking oil in the pot, cook until it is hot, put in the fish and fry until the surface is golden brown and remove it.

3. Leave a little bottom oil in the pot, first put in a few star anise to fry the fragrance, then add the green onion and ginger slices to fry the fragrance, and then put in nine flat spoons of sugar, nine full spoons of aged vinegar, and three full spoons of Wei Damei (the spoon here is the soup spoon we usually eat and drink soup at home).

4. Pour in the fried fish segments, pour in an appropriate amount of water, and the amount of water should just overflow the fish segments.

5. After the fire is boiled, change to low heat and boil slowly, and when there is not much soup left, you can add a small amount of salt, and when the soup is completely absorbed into the fish segment, you can turn off the fire, put it in the refrigerator after cooling, and take it as you eat.

1. Ingredients: yellow croaker, 3 tablespoons of cooking wine, half a green onion, 7 slices of ginger, 1 dried red pepper, 3 star anise, 2 teaspoons of Sichuan pepper, 5 grams of salt, appropriate amount of light soy sauce, 100 grams of vinegar, 120 grams of sugar, 2 teaspoons of dark soy sauce, 4 bay leaves;

2. Scrape off the scales of the yellow croaker, cut off the fish head, remove the fish intestines, tear off the black membrane in the fish belly, control the water and put it into the basin after washing, pour cooking wine, a little salt, peppercorns, green onions, ginger, marinate for one hour, and marinate in the refrigerator overnight. The seasoning of Chinese food is often said in moderation, you can refer to your own taste and the amount of daily cooking, do not stick to the amount in this recipe. When marinating fish, you must put less salt, just to leave some bottom taste, and you can not put it, because you have to add light soy sauce and dark soy sauce to cook in the later stage.

Be sure to put peppercorns or pepper powder in pickled fish to remove the fish!

3. After the fish is marinated, dry it or wipe off the water with kitchen paper to avoid splashing oil and scalding when frying the fish.

4. Pour the oil, put the chopsticks into the oil, when there is a little bubble, put the fish into the pot and fry it, over medium heat, no need to wrap it in flour! Don't rush to flip it, it's set and then flip it over.

5. Stir lightly and fry until both sides are slightly yellow and crispy! At this time, it is delicious to eat directly!

6. Put the green onion, ginger, garlic, star anise, Sichuan pepper, bay leaves, and dried red pepper on the bottom of the pressure cooker. Gently place the fish in it.

7. After the fish is arranged, pour in light soy sauce, sugar, aged vinegar, a little dark soy sauce or soy sauce. Add more vinegar and sugar, refer to the ingredient list above. Finally, pour in a bowl of water, because the pressure cooker consumes less water, so there is no need for water to cover the fish.

Pressure cooker for 30 minutes, hoof tendon function key. If you use a regular pot to stew on a gas stove, add a little more water to cover the fish, and simmer for a little longer, about 50 minutes.

8. The fish stewed at night is soaked in a pressure cooker overnight. The next day, Brother Mu Qiaoshang gently placed it in the wok, so that the top layer in the pressure cooker was at the bottom of the wok, so that the flavor of the envy type was more even. Pour the soup from the pressure cooker, pour the fish into the wok, and discard the ingredients such as green onion and ginger.

Taste the saltiness of the fish, which can be added to the seasoning. If you want the soup to be thicker, or if there is more water to cook the fish, turn on medium heat to reduce the juice and cook for about 5 minutes. If you don't have to worry about it, you can cook it in a pressure cooker and let it cool before eating.

<> it's also very simple to do.

Ingredients: 1 hairtail, appropriate amount of ginger slices, appropriate amount of shallots.

Method: <>

1. Dry the cleaned cuttlefish and make a few cuts on both sides of the cuttlefish.

2. Then coat the surface with a thin layer of dry powder.

3. Heat the pan, put an appropriate amount of oil, place the hairtail pieces, and fry slowly over low heat.

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

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

6. Leave a little oil in the pot, add ginger slices and stir-fry until fragrant.

7. Add the fried hairtail pieces.

8. Put in the prepared three cups of ingredients, bring to a boil over high heat, turn to low heat and simmer for 10 minutes.

9. Add an appropriate amount of salt to taste, then turn to high heat to reduce the juice.

10. Put the juice on a plate after it is collected.

Tips: 1. Be sure to drain the fish or wipe it dry with a clean towel, which is not only conducive to coating with thin powder, but also conducive to non-stick pan when the hairtail is fried;

2. Pay attention to the hot pan and cold oil when frying the fish, do not rush to turn it after putting in the fish pieces, you can gently shake the pan when you feel that it is about the same, if the hairtail can move, it means that one side is fried, and then turn and fry the other side;

3. The method of this dish is simple, only three ingredients need to be prepared: a cup of light soy sauce, a cup of cooking wine and a cup of cola, simmer for ten minutes after adding, the hairtail fish is easy to taste, and then reduce the juice on high heat; Be careful not to add more salt, because hairtail is saltier than other types of fish.

The home cooking method of crispy hairtail requires 1 hairtail, 2 chives, 3 slices of ginger, 1 2 teaspoons of salt, 1 teaspoon of rice wine, and 20 grams of dry starch.

Cut off the head of the hairtail, wash it and cut it into 4 cm long pieces, and cut the chives into small pieces. Put the washed hairtail in a container with chives and ginger slices, and marinate for 20 minutes with salt and rice wine. Put the marinated hairtail on a paper towel to absorb the water, then coat the surface with a thin layer of dry starch, put it in a pan with cold oil in a hot pan, slowly fry it over medium-low heat until one side is golden brown, and then turn it over and fry.

Remember not to turn it too often, so that the skin of the fish will not break, the meat will crumble, and finally the fish will be golden brown on both sides.

Ribbon fish introduction

Hairtail is widely distributed in the world's temperate tropical seas, is a mid-bottom migratory fish, generally inhabits ocean waters, deep sea, sandy and muddy bottoms, estuaries, coastal coasts, water depth between 60-100 meters, will also swim to a depth of 350 meters, or even deeper waters, spawning and migrate to shallow waters.

Hairtail fish have poor swimming ability, floating on the surface of the sea during the day and descending to the bottom of the sea at night. When the head is up, the body is vertical, only the dorsal and pectoral fins are waved, the eyes are fixed on the movement of the head, and when the prey is spotted, the dorsal fin vibrates rapidly, and the body bends and pounces on the food. Hairtail has the characteristics of grouping and queuing, every spring when the water temperature rises, the hairtail fish swims to the shore in groups, from south to north in the reproductive return, it is the fishing season, during the winter solstice, the water temperature decreases, and the hairtail fish swims to the depth of the water to avoid the cold.

<> "Crispy Hairtail Method.

Ingredients: Hairtail, cooking wine, pepper finger mountain.

1. Put the processed hairtail fish in a bowl + green onion segment + ginger slices + cooking wine + light soy sauce + oyster sauce + pepper, mix well and marinate Xiaoxin for 20 minutes.

2. Preheat the air fryer in advance, bake at 200 degrees for 20 minutes, turn it over halfway, and add or subtract the time according to the size of the hairtail.

3. Wait for the hairtail to be grilled until the skin is golden brown. Clever teasing wheel.

The steps to prepare the crispy hairtail are as follows:Ingredients: 2 kg of hairtail, 2 green onions, 2 spoons of ginger and garlic juice, 2 spoons of light soy sauce, appropriate amount of cooking wine, 2 spoons of sugar, 1 spoon of rice vinegar, appropriate amount of oil, appropriate amount of salt, spices.

1. Remove the internal organs of the hairtail fish, clean it, add an appropriate amount of salt and cooking wine and marinate for two hours. Prepare two star anise, two bay leaves, a piece of cinnamon and 1 small handful of peppercorns. Two spoonfuls of ginger and garlic juice (a piece of ginger with three heads of garlic and a bottle of apple cider vinegar squeezed into juice. Cut the green onion into pieces.

2. Pour an appropriate amount of oil into the pan and fry the hairtail until golden brown.

3. Remove the fried hairtail to control the oil.

4. Leave a little base oil in the process, put in the spices and stir-fry over low heat to bring out the fragrance.

5. Put the fried fish into the pot and add water to cover the fish, add two spoons of sugar, two spoons of light soy sauce, an appropriate amount of salt, bring to a boil over high heat, simmer slowly over low heat, and turn off the heat with at least some soup. The room is full of fragrance! You can eat it now, but the bones are not crispy.

6. Put it in the pressure cooker and select the stew button. Then the bones will be crispy.

7. Store in a closed container, take it as you eat, and eat it super well.

The practice of canned hairtail: clean the hairtail, marinate it to remove the fish, absorb the water one by one, put oil in the pot for frying, put in water to boil the pigskin, put in the seasoning to boil, put in the fried hairtail and then boil, cook it cold, but put it in the fresh-keeping box.

1. Clean the hairtail repeatedly, and tear off all the black film inside.

2. Add salt, cooking wine, onion, ginger and garlic to marinate to remove the smell, and marinate for about half an hour.

3. Drain the hairtail fish one by one.

4. Put oil in the pot, turn to low heat when the oil temperature is 50% hot, put in the hairtail, remove the golden surface of its frying, and pay attention not to fry it for too long.

5. Put water in the pot and put in a piece of pork skin. Pork rind is very important because the gum from the pork rind will act as the layer of glue on the canned food sold outside, and it can increase the taste of the whole dish.

6. Add Sichuan pepper, star anise, cinnamon, then light soy sauce, dark soy sauce, oyster sauce, and bring to a boil over high heat.

7. Turn the heat to low, add the fried hairtail and cook for 20 minutes.

8. After cooking, let it cool naturally, and then put it in the crisper and seal it completely with the soup of the boiled fish. Put it in the refrigerator and take it out when you want to eat.

How to select the hairtail

1. There are generally four kinds of hairtail: fresh hairtail, chilled hairtail, thawed hairtail and frozen hairtail. Fresh hairtail markets are rare, so it's best to choose chilled hairtail.

2. After selecting the chilled hairtail, look at the appearance of the hairtail, and the glossy one is the fresh hairtail.

3. Press the body of the hairtail with your fingers, and if the pressed part can be returned immediately, the fresher the hairtail.

4. There is a silvery-white film on the surface of the hairtail, the better the silver-white is kept, the fresher the hairtail.

5. Rub your fingers back and forth on the hairtail, the silvery-white film is not easy to fall off, and the fresher the hairtail fish is.

6. Look at the eyes of the hairtail, the eyeballs are bright and full, and the fresher the hairtail.