How to marinate hairtail, how to marinate hairtail

The pickling method of hairtail is as follows:

1. Prepare the hairtail fish to rinse with seawater, clean up the attached sediment and other debris, and remove the organs that are not eaten.

2. Sprinkle 2 cm thick salt on the bottom of the pickled fish pond, then rub the outside of the fish body with salt and stuff the salt into the gill cover, and arrange it in the pool.

3. When arranging, the fish head is close to the pond wall, the fish belly is up, the fish back is down, and it is placed at the bottom of the pond at an angle, and at the other end of the pool, when there is a gap in the middle, the fish body is filled horizontally, and the layers are stacked in turn until the mouth of the pool.

4. Sprinkle salt on the top layer of the fish body to cover the fish body, and cover it with wooden boards and other materials.

5. Press the stone, and after 3 days, the marinade seeps out and rises to the pool surface, and after half a month, the hairtail is marinated.

Ribbon fish, belonging to the family of bony fishes of the order Perciformes in the subphylum Vertebrates of the phylum Chordates. Also called, nepotism, fat belt, oil belt, tooth ribbon fish, etc., sexual ferocious. Qingdao and Rizhao are cities along the Yellow Sea called fish.

The body shape of the hairtail is flat like a band, silvery-gray, the dorsal fin and pectoral fin are light gray, with very small spots, the tail is black, the head of the hairtail is large, and the tail gradually tapering, the total length is about 1 meter. It is ferocious and feeds mainly on hairy shrimp and squid.

When eating fried hairtail, you need to marinate it, clean the hairtail, and remove the internal organs and a layer of black film in the belly of the hairtail, after tearing it off, take a small basin, add water, you need to completely submerge the hairtail, and then we choose to add white wine, at this time do not use cooking wine, add green onions, ginger slices and salt, we need to soak for 30 minutes before taking it out, at this time to remove the fishy also need to add easy auxiliary condiments. After we remove the fish, we need to drain the water slightly, add some fish sauce and light soy sauce, and add green onions, ginger and salt. After removing the fish, drain the water slightly, add green onion and ginger, thirteen spices, salt, vodka or brandy, and sprinkle a few cumin grains.

When marinating the hairtail, we need to pay attention to the method, first of all, we need to prepare the hairtail, but also need to prepare green onions, ginger, garlic, salt, white wine, cooking wine, white pepper, tangerine peel crushed, hand tear off the treatment of the fin, and then we need to follow the pattern, tear off the fin, and then choose to slice for later use. After that, we pour a teaspoon of white wine and cooking wine into the bowl, put three or four slices of green onion and ginger in it, and also need to put two or three cloves of garlic, a little salt, crushed tangerine peel, and white pepper, and then we put the cut hairtail fillet into it, stir well and eat.

Ingredients: 3 fresh hairtails; 10 grams of salt.

The practice of pickling hairtail.

1. Buy fresh hairtail.

2. Remove the internal organs of the fish and clean them, and then cut them according to your preference.

3. It is more hygienic and safe to marinate in glass bowls. Start by sprinkling a little salt on the bottom of the bowl.

4. Put the hairtail fish segment, put another layer of salt, repeat this until the fish is finished, and finally sprinkle another layer of salt on it.

5. After putting it away, cover the bowl and put it in the refrigerator, and it will be fine the next day.

After the head and tail of the hairtail are cleaned, cut off, put it in a large bowl, sprinkle with salt, pour in high liquor, mix well, and marinate for 10 minutes.

How to take the fish:

After the head and tail of the hairtail are cleaned, cut off, put it in a large bowl, sprinkle in salt, ginger slices, pour in high white wine, mix well, and marinate for 10 minutes.

Pour oil into the pan, heat until 7 is ripe, drain the marinated hairtail pieces and fry them in the oil pan until the surface is golden brown, remove and drain the oil.

Pour out the frying oil from the original pot, add ginger slices, green onion and red pepper and stir-fry until fragrant.

Add the fried hairtail, pour boiling water over the fish, then add seasonings and cook over medium-low heat to taste.

Finally, when the soup thickens, turn off the heat.

Hairtail has high nutrition, can rent a disorderly spine to lower cholesterol, often eat hairtail is very beneficial to the five organs, and the effect of hairtail fish to prevent high blood pressure and cardiovascular disease is very good, hairtail can also be pickled to eat, let's take a look at how to pickle hairtail.

Pickling hairtail is not only about the method, but also about the selection of hairtail that is suitable for pickling.

How to marinate hairtail.

After the fresh hairtail is caught, the sediment and other debris attached to it are washed with seawater, and the bottom of the clean pickled fish pond is sprinkled with about 2 cm thick salt, and then the salt is rubbed on the outside of the fish body and the salt is stuffed into the gill cap and arranged in the pond.

When arranged, the head of the fish is close to the wall of the pond, the fish accompanies the belly of the brigade upward, the back of the fish downward, and is placed at the bottom of the pond at an angle, and at the other end of the pool, it is also salted according to the above method, and then filled with the horizontal row of the fish body when there is a gap in the middle, and is layered in turn until the mouth of the pond. Sprinkle salt on the top of the fish body to cover the fish body, cover it with wooden boards and other materials, press stones on it, and the marinade seeps out and rises to the surface of the pool after 3 days, which is completed after 2 weeks.

How to choose hairtail.

Fresh hairtail is silvery-gray and shiny; However, some hairtail fish have a yellow substance attached to the silvery white luster. This is because the hairtail is a kind of fish with high fat, and when it is not stored well, the fat on the surface of the fish body is oxidized by a large amount of contact with air, and the product of oxidation is to make the surface of the fish yellow. Therefore, if the surface of the hairtail fish is yellow, it means that it is not fresh.

Wash the processed hairtail, cut it into 4-5 cm long sections, then add a small amount of cooking wine, light soy sauce, salt, lemon juice, shredded ginger, green onions, etc. to marinate, marinate for 20-30 minutes, and let the fish taste in. Then pick out the ginger shreds and green onions, put the hairtail fish into the bamboo plaque, and dry them in a ventilated place to facilitate subsequent cooking. <

1. Pickling: Wash the processed hairtail, cut it into 4-5 cm long sections, and then add a small amount of cooking wine, light soy sauce, salt, lemon juice, ginger shreds, green onions, etc. for marinating (the marinated seasoning is not fixed, it can be increased or decreased according to preference), generally marinated for 20-30 minutes, so that the fish can be flavored.

2. Drying: Then pick out the ginger shreds and green onions, put the hairtail fish into the bamboo plaque, and dry them in a ventilated place to facilitate subsequent cooking.

Steps to marinate hairtail:1Wash and drain the hairtail; 2.

Take a container, put the hairtail into it, add an appropriate amount of salt, sugar, soy sauce, vinegar, cooking wine, ginger slices, and green onions; 3.Stir the above seasoning well, put the hairtail in a container, coat with the seasoning, and marinate for 30 minutes; 4.Take out the marinated hairtail, put it in a container, add some oil, mix well, and then put in a bowl of some green onions and ginger slices; 5.

Put the marinated hairtail into a pot, bring to a boil, and stir-fry over low heat for 5-8 minutes.

How to marinate hairtail is as follows:

1. Pickling: Wash the processed hairtail, cut it into 4-5 cm long sections, and then add a small amount of cooking wine, light soy sauce, salt, lemon juice, ginger shreds, green onions, etc.

2. Drying: Then pick out the ginger shreds and green onion segments, put the hairtail fish segments into the bamboo plaque, and dry them in a ventilated place to facilitate the core to continue cooking.

Hairtail fish is also known as swordfish, wakame fish, tooth ribbon, white ribbon fish, willow whipfish, ribbon willow, and obscure knife fish. The body of the hairtail is long and flattened, the side is ribbon-shaped, the head is narrow and long, the mouth is large, and the teeth are sharp, the eyes are large and high, and the tail is thin whip-shaped.

The surface of the body is silvery-gray, scaleless, but there is a layer of silver powder on the surface, the lateral shallow is significantly bent in the direction of the upper pectoral fin, along the ventral line to the tail end, the dorsal fin is extremely slippery and long, and the pelvic fin is not dug in the state. Hairtail fish has a lot of flesh and thin meat, more fat and concentrated in the outer layer of the body, and is delicious, with fewer spines, but there are small free spines in the abdomen.

Then cut into pieces of uniform length, add green onions, ginger and garlic, cooking wine, light soy sauce, salt, sprinkle a little pepper and peppercorns, stir well and marinate for 25-30 minutes, and wrap a thin layer of flour on the surface of the marinated hairtail.

China's coastal average yield, with the East China Sea producing the largest, the South China Sea producing less, Zhejiang, Shandong coastal areas are the two sea areas with more output, November to December is the season of abundant hairtail fish.

1. Prepare the core materials of the limbs: hairtail, green onion, ginger, cooking wine, white pepper, sugar, salt, Sichuan pepper, light soy sauce, flour.

2. Pickling: green onions, appropriate amount of shredded ginger, half a handful of Sichuan peppercorns, half a handful of dried chili shreds, 20 grams of light soy sauce, 20 grams of cooking wine, 4 grams of salt, 10 grams of sugar, 10 grams of white pepper.

3. Grasp well, cover with plastic wrap, refrigerate for one night, and marinate for at least three or four hours.

4. Put oil in the electric baking pan (non-stick pan), the oil does not need too much, pick out the green onion ginger, chili pepper, and peppercorns, and do not throw them, and fry the discharge pan until fragrant.

5. Put the fish in a food bag, add a little flour (it can wrap the fish thinly) and don't put too much. Then shake evenly.