Can anyone tell me how to make spicy hairtail

<> "The practice of spicy hairtail fish:

Ingredients: 2 hairtails, green onions, ginger and garlic, chili peppers, green garlic.

Method: 1. Clean the hairtail, cut it into sections, and marinate it with cooking wine and white pepper for ten minutes.

2. Heat the oil, stick the flour on both sides of the hairtail, and fry until golden brown on both sides.

3. Take out the hail bend fish for later use, and leave some bottom oil.

4. Put the hot pot base and a spoonful of bean paste, and stir-fry until fragrant.

5. Add green onions, ginger, garlic, chili peppers, green garlic, stir-fry evenly, and add a bowl of water.

6. Add the hairtail, add a spoonful of light soy sauce, and cook for about a few minutes.

Spicy hairtail is a home-cooked recipe, the main ingredient is hairtail, and the taste is spicy.

Seasoning: <>

100g of peanut oil, 1 egg yolk, appropriate amount of powder, 15g of dried chili, 50 peppercorns, 20 grains of ingredients, 20g of green onion and ginger, 10g of garlic, 250g of boiled water, a little sugar, 1 spoon of salt, a little pepper (especially little), 2 tablespoons of cooking wine, a little chicken essence, 2 tablespoons of sesame oil, 1 tablespoon of red pepper paste.

Method: 1 After the hairtail is cleaned, cut into 5 cm long sections, and thicken with egg yolk, powder, salt (especially less), pepper.

2 Put the hairtail in the oil pan and fry it until golden brown and remove it.

3 Heat the oil pot for 7 (chopsticks just into the pot with oil bubbles around) put in dried chili peppers, peppercorns, and ingredients to stir up the fragrance, quickly remove the peppercorns, ingredients, and then add shredded ginger, shredded green onions, minced garlic, and red pepper sauce to stir-fry, then add boiled water, put in hairtail, salt, sugar, cooking wine, and slowly cook over low heat until the soup is thick, then add chicken essence, and finally drizzle sesame oil.

Tips: 1) Do not wash off the silvery-white scales on the surface of the hairtail when cleaning the hairtail, which is said to be highly nutritious.

2) The oil temperature should be high when frying the hairtail, and the fire should not be too strong when burning, so as not to burn the hairtail, and the soup should not be too dry.

3) It's also good as a cold dish.

4) Leave some of the neat middle of the hairtail for pan-frying. Pan-fried hairtail is my favorite! The method is very simple, marinate the processed hairtail with salt, put it in the refrigerator and marinate it for 1 night (even if you are in a hurry to eat it for half an hour), and when you want to do it, thicken it and put it in the oil pan and fry it until golden brown on both sides.

How to make spicy hairtail fish**Tutorial:

1. Cut the dried pepper into sections or cut it into sections, remove the seeds and stems, and sprinkle some water with the peppercorns to moisten it.

2. Cut the chives into sections and mince the ginger.

3. Cut the belly of the hairtail, wash the internal organs and cut into sections, add an appropriate amount of salt, a little chives and minced ginger, and marinate in 1 tablespoon of rice wine for 10 minutes.

4. Heat a frying pan or non-stick frying pan, put 4 tablespoons of oil, after the green smoke rises, put in the hairtail, fry over medium-high heat until golden brown on both sides, remove and drain the oil.

5. Put 2 tablespoons of oil in a wok, add Sichuan pepper and chili pepper and stir-fry until fragrant, then add ginger and green onion and stir-fry until fragrant.

6. Put water or stock in the pot to cover the hairtail, add dark soy sauce, soy sauce, and 1 tablespoon of rice wine.

7. Put in the hairtail, boil the pot in medium, and cook over low heat until the water juice is thick.

8. Add green onions, add sesame oil, push well, and remove from the pot.

Tips for making spicy hairtail:

1. If there is no non-stick pan, you can wrap the hairtail in a layer of whole egg liquid over medium-low heat, or rub a layer of ginger juice in the pan.

2. The dark soy sauce can be replaced with sugar color, but do not add white sugar.

3. It is advisable not to take the white film with fish. This kind of hairtail fish is more nutritious to eat.

4. Although hairtail fish is very replenishing, many traditional Chinese medicine practitioners believe that hairtail fish belongs to the category of hair products. Therefore, some people who are weak or have chronic diseases should consume it with caution.

The steps to make sour and hot hairtail delicious and simple are as follows:

1. Drain the marinated hairtail, you can dry it, or use kitchen paper to remove the water, and then wipe a thin layer of dry cornstarch on the partner, and then fry it in the pan.

2. Use medium heat when frying, don't flip frequently, and then turn over the other side after frying golden. Shake the wok appropriately to avoid sticking to the pan.

3. Heat the oil in a hot pan, stir-fry the peppercorns, star anise, green onions, ginger and garlic, dried chili peppers, and then add a small amount of Pixian bean paste, and add a spoonful of cooking wine.

4. Stir-fry the hairtail lightly and add the pickles. Pour in an appropriate amount of hot water, and when the water is still a little there, you can do it.

5. Because the hairtail fish has been salted, and there is Pixian watercress, there is no need to put salt in the whole dish. If you like the sweet and sour taste, you don't need to put Pixian bean paste and sour kimchi, but soy sauce, vinegar and sugar in a certain proportion.

How to cook spicy hairtail? Cut the fish into pieces with a knife for a virtual banquet, add cooking wine, salt, ginger and shallots, marinate for ten minutes, fry in an oil pan until Zhiyu is trapped and golden on both sides, and pour the prepared sauce into the pot and add the fish to stir-fry.

Materials. 3 slices of fish fillet.

Red pepper 2 pcs.

6 cloves of garlic. Sichuan pepper A small handful.

Potatoes 2 pcs.

Hangzhou pepper 3 pcs.

Oyster sauce 4 scoops.

1 tablespoon of rattan pepper oil.

4 tablespoons of cooking wine.

Green peppercorns, pepper and salt to taste.

Steps. 1. Wash and peel the potatoes and cut them into small pieces.

2. The size can be referred to**.

3. Cut the garlic in half.

4. Cut Ono Xiangsun rice pepper and Hangzhou pepper into sections.

5. The finished appearance is for reference.

7. Add cooking wine to marinate for a while, and this process can be used to prepare seasonings.

8. Add cooking wine, oyster sauce, green peppercorns, pepper and salt to the bowl.

9. Add some rattan pepper oil. This time, no soy sauce was added, and the color was toned with the color of oyster sauce.

10. Add oil, and add the hairtail fish when the oil is hot. At this time, it is a little far away from the pot, which is easy to splash and avoid scalding. After a dozen seconds, it's fine.

11. Pour in the seasoning. The most popular piece of the song chain is oyster sauce.

12. Add the potatoes and chili garlic. Add water to cover the ingredients.

13. After the water is boiled, turn to low heat and simmer, and the fragrance begins to appear at this moment.

14. Add some Sichuan peppercorns (you can put more or less according to your taste) 15. Simmer for about 10 minutes on low heat, leaving a little bit of soup to avoid sticking to the pan (to avoid paste).

Ingredients: 1 large hairtail, 1 tablespoon cooking wine, 1 tablespoon of light soy sauce, 2 tablespoons of sweet and sour chili sauce, a little minced green onion, ginger and garlic.

Method: 1. Cut the hairtail to remove the head, tail and intestines, draw the knife lines on both sides after washing, and wipe the surface moisture dry after cutting;

2. After the wok is heated, add the oil slide pan, and fry the fish pieces over medium heat after the oil is hot;

3. Fry one side and then the other side, fry on both sides until golden brown and then put out and filter out the oil;

4. Leave a little oil in the pot, add green onions, ginger and garlic to simmer over low heat to bring out the fragrance, add sweet and sour chili sauce and stir-fry over low heat;

5. Add cooking wine, light soy sauce and a small half bowl of water, and add the fried hairtail;

6. Cook over medium heat for 3-5 minutes until the hairtail is flavored and the juice is reduced.

1. Cut the fish into two-centimeter-long strips, add the spice and soak for 30 minutes.

3. Put a small amount of oil in the pot. Add such as ice sweet, and when melted well, add the ketchup juice and a small amount of spicy horn powder and a small amount of vinegar.

Hope it helps.

Ingredients: 2 hairtail fish.

Excipients: 2 peppers, 1 red pepper.

Seasoning: 1 teaspoon salt, 1 tablespoon soy sauce, 1 small piece of ginger, 6 cloves of garlic, 2 tablespoons of cooking wine, 3 tablespoons vegetable oil, 1 2 teaspoons sugar.

<> "The practice of spicy hairtail fish:

1.Wash the hairtail, remove the gills with scissors and pull it out by hand2Cut into small pieces and set aside in a bowl.

3.Cut the pepper into rings, cut the ginger into thick slices, and flatten the garlic.

4.Remove from the frying pan and add the cuttle fish and 1 teaspoon of salt, do not turn immediately after adding 5Fry one side thoroughly and then turn over until golden brown on both sides.

6.Add the pepper rings and ginger and garlic and stir-fry.

7.Sprinkle a little chopped red pepper, cook in soy sauce, cooking wine and sugar and stir-fry for a while until the soup thickens (anyway, the soup does not contain water, so you don't need to collect the very thick soup bibimbap, which is really delicious).

Material. Ingredients: 500g of fresh hairtail

Ingredients: 100g of peanut oil, 1 egg yolk, appropriate amount of starch, 15g of dried red pepper, 30 sesame peppers, 50 peppercorns, 10 large ingredients, 20g of green onion and ginger, 10g of garlic, 250g of warm boiled water, a little rock sugar, 1 spoon of salt, a little pepper, 2 tablespoons of cooking wine, an appropriate amount of rice wine, a little chicken essence, 2 tablespoons of sesame oil, 1 tablespoon of Pixian bean paste.

Method. 1.After the hairtail is cleaned, the white scales on the surface of the hairtail can be carried a little, the nutritional value is very high, cut into long sections of about 8 cm, and a little drizzling with rice wine cooking wine to remove the fish, egg yolk, starch, a little salt, pepper, thickening.

2.Put the hairtail into the oil pan and cook the oil until it is 80% hot and fried until golden brown.

3.Then put the oil pot to burn 7 into the heat and put in the dry chili pepper, pepper, pepper, and large ingredients to stir out the fragrance, quickly take out the peppercorns, large ingredients, and then put in the ginger shreds, green onions, minced garlic, Pixian bean paste sauce and stir-fry, then add warm boiled water, put in the fried hairtail, salt, rock sugar, rice wine, cooking wine with low heat until the soup is thick, add a little chicken essence, and finally drizzle sesame oil (you can put a little chives to decorate).

How to cook spicy hairtail? Cut the fish into pieces, add cooking wine, salt, ginger and shallots, marinate for 10 minutes, fry in the oil pan until golden brown on both sides, and pour the sauce prepared by Na Yumin into the pot and add the fish to stir-fry.

1. Cong Li first processed the hairtail, washed it, cut it into five cm long sections, added the egg yolk, powder, pepper, and thickened.

2 Put the hairtail in the oil pan and fry it until golden brown and remove it.

3. Burn the oil pan to 7 into heat, chopsticks just into the pot around the oil bubbles, put in the dried chili pepper, pepper, big material to fry the fragrance, quickly take out the pepper, big material, and then put in the ginger shreds, green onions, minced garlic, red pepper sauce stir-fry, then add the white open brother water, put in the hairtail, salt, sugar, cooking wine with low heat until the soup is thick, add chicken essence, and finally drizzle with sesame oil.