After the hairtail is fried, how do you make it braised in a braised hairtail?

Ingredient breakdown. Ingredients: Appropriate amount of hairtail.

Excipients: appropriate amount of shiitake mushrooms.

Ingredients: Appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of pepper, 2 tablespoons of balsamic vinegar, 2 tablespoons of light soy sauce, 1 2 tablespoons of dark soy sauce, 1 tablespoon of sugar.

The steps to prepare the braised hairtail.

Ingredients: Hairtail.

Excipients: shiitake mushrooms.

Seasoning: salt, cooking wine, pepper, green onion, ginger and garlic, chili, pepper, 2 tablespoons balsamic vinegar, 2 tablespoons light soy sauce, 1 2 tablespoons dark soy sauce, 1 tablespoon sugar.

Wash the hairtail to remove the white phosphorus and internal organs on the surface, and cut into sections; Wash the green onions, garlic and shiitake mushrooms, remove the stems and slice, shred the ginger, remove the seeds and slice the chili peppers and set aside.

Add cooking wine, salt, green onion and ginger slices, and a little pepper to the hairtail and marinate for 20 minutes.

Thin the surface of the marinated hairtail is dipped in a layer of dry starch.

Heat the oil pan until it is 6 hot, then add the hairtail one by one and fry it. (Changed from high heat to medium and low heat and fried evenly) <>

Fry until golden brown on both sides, remove the oil.

2 tablespoons of balsamic vinegar, 2 tablespoons of light soy sauce, 1 2 tablespoons of dark soy sauce, 1 tablespoon of sugar, 2 tablespoons of water starch mix well to form a sauce.

Heat a little oil in a pot, stir-fry the chives and garlic slices, add the mushrooms and stir-fry until soft.

Pour in the fried hairtail, add an appropriate amount of boiling water and keep it level.

Bring to a boil over high heat, reduce the heat to low and pour in the sauce.

Wait until the soup is thick and the wrinkles on the surface of the hairtail are eliminated.

Sprinkle in the chili flakes and coriander segments, turn off the heat and serve on a plate.

A work from Gourmet World kiss War Girl.

How to use the round-robin program in the couple index?

After practicing for a year or two, my body has matured, my personality has improved quickly, and I have participated in some bodybuilding competitions. Shroughet.

The fried hairtail is stewed with a few simple seasonings, which is nutritious, healthy, fragrant and delicious.

Hairtail because of the fish delicious, nutritious, and deeply loved by the people, there are many kinds of hairtail practices, whether fried, fried, steamed, stewed, the finished product is very delicious, in our local area, in addition to usually like to eat hairtail, during the New Year, every household has to prepare some hairtail as New Year's goods, the main way to eat hairtail as New Year's goods is fried.

How do you stew fried hairtail? Just add a few seasonings, because the hairtail itself is very delicious and does not need too much seasoning. Let's share the steps with you.

Ingredients: Deep-fried hairtail.

Excipients: light soy sauce, soy sauce, rice vinegar, dried chili, green onion, ginger and garlic.

Deep-fried hairtail is also very good to make crispy fish, and it must be made in a pressure cooker.

Ingredients: Deep-fried hairtail.

Excipients: soy sauce, light soy sauce, oyster sauce, rice vinegar, rock sugar, dried chili, green onion and ginger, Sichuan pepper, star anise, cinnamon, bay leaves.

Bring the fire to a boil, start to calculate the time after the pressure cooker valve is vented, simmer on medium-low heat for 25 minutes, (be careful not to burn paste, the amount of water and fire should be controlled) turn off the heat and simmer until it cools naturally.

If you find that there is still soup after opening the lid, you can use high heat to collect the soup and make crispy fish so that the fish can fully absorb the soup before it tastes good.

The sweet and sour salty hairtail stewed in this way tastes so good, and the main thing is that you don't have to spit out the thorns at all.

Hairtail fish is delicious, with few spines, and we can usually eat more hairtail, which is very beneficial to the health of the body.

Put the fried hairtail into the pot, sprinkle in salt, green onions, ginger and garlic, pour in an appropriate amount of soy sauce and rice vinegar, then add a small amount of water, start to simmer over high heat, sprinkle in shredded green peppers, cooking wine and dark soy sauce after ten minutes, simmer for another three or five minutes, and serve on a plate.

First put the hairtail in the pot, fry it until golden brown, then pour some water into the pot, then add some grass fruit and ginger slices, then put in the fried hairtail, then add the seasoning, and simmer for half an hour.

Soak the fried hairtail in hot water for a few minutes and wash it, then put the processed hairtail in a pot and simmer it in hot water for about an hour before adding the ingredients.

Fried first and then stewed hairtail is chewy, and the sauce is not fishy, so you will never get tired of eating it!

Here's how:

1.Cut the dried chili peppers into sections, slice the green onion and ginger, and tear the cabbage leaves into large slices.

2.Cut the hairtail into sections, cut off the fins, gently wipe off the silver film on the surface of the hairtail with a sponge, clean it and marinate it in green onion and ginger cooking wine, a little salt and pepper for 20 minutes.

3.The marinated hairtail is evenly coated with starch in turn, and the oil is heated at a temperature of 50% (foam around the chopsticks), and the hairtail is fried until golden on both sides.

4.Heat the oil, stir-fry the shallots, ginger, dried chili peppers, pour in the fried hairtail, put in two spoons of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, an appropriate amount of sugar and a little salt to taste, stir-fry evenly, pour in the boiling water that has not been used for the ingredients, pour in the cabbage and stew for 10 minutes, the soup is thick and then put out, and add shredded green onions or coriander to garnish.

5.The trick to make the braised hairtail delicious is that when you fry the hairtail, don't be in a hurry to turn it over, and then turn it over after frying until it is set, it will not be fried.

First of all, the hairtail should be soaked in hot water and the head and tail should be cut off. Then Yu Nachang took out the internal organs of the hairtail and added chopped green onions, minced garlic, pepper, salt, cooking wine, soy sauce, dark soy sauce, and light soy sauce. Heat the oil in the pot and burn the peanut oil to more than 8%.

Add the fish slices, wait for the oil temperature to rise, put the fish slices back in the pan and fry them, and remove them when the skin is crispy, so that it is ready. This method of fried eggplant is particularly delicious.

When taking the fried fish, first of all, we need to marinate the hairtail, in fact, it should also be marinated with cooking wine, because in this way we can change or change the taste, and it can also be more flavorful.

First of all, the hairtail should be washed and buried in the field, cut into small sections with the same length and shortness, choose fresh hairtail, select the wider part between the middle bends, and can be wrapped in a layer of film flour to lock the deliciousness of the hairtail meat, pay attention to the oil temperature, and sprinkle chili powder and cumin noodles after the pot.

When making hairtail, you can add two eggs to the flour, count the bridges and then wrap the hairtail in flour and fry it, which will be particularly delicious and nutritious, and the oil temperature must be high, otherwise the socks will make the fish rot.

To make the fish, add two eggs to the flour, then wrap the fish in flour and fry it. will be especially tasty and nutritious. The oil temperature must be high, otherwise the fish will rot.