How to make braised hairtail from frozen hairtail

Put the processed hairtail fish in the crisper and pour an appropriate amount of high white wine to soak (high white wine can effectively remove the fish, and the hairtail soaked in high white wine will have a rice flavor after being braised in high white wine.) At the same time, add a small handful of Sichuan peppercorns and soak for 15 minutes. ）

Crack an egg into the bowl. Remove the oil from the pan, put the fish pieces in the egg mixture and roll them, fry them in the pan when the oil temperature is 7 hot, fry until golden brown on both sides, drain the oil and set aside.

Restart the oil pan, add a small handful of peppercorns when the oil is hot for 7 minutes, then add green onions, ginger, garlic and star anise and stir-fry until fragrant.

Add the fried cuttlefish pieces without turning them. At this time, add sugar, dark soy sauce, soy sauce, vinegar (you can put more), salt. Pour in boiling water, touch the hairtail on the surface of the water, cover the pot and simmer over medium heat for 20 minutes.

After 20 minutes, lift the lid of the pot, reduce the juice on high heat, and it is ready to go!

The above is a way to remove the fish! It's also relatively easy to understand! If you want to change the way, go to the food website and see if there is any braised hairtail fish that suits your taste! Don't forget to think it's useful! Momda.

Now take out the hairtail fish to thaw, thaw is best to put it in cold water to thaw, almost in the put some hot water, so it is faster, drain the water, wrap it in flour, fry it in the oil pan first, and then put oil and put some green onions to add the fried hairtail, put soy sauce, salt monosodium glutamate and other ingredients (according to personal taste), cover the pot and burn, when the juice is about to dry, turn off the fire and put it out. Hope it helps, please, thank you!

Braised hairtail is a home-cooked dish made with hairtail. The fish meat is tender and fat, delicious and delicious, except for the big bone in the middle, the fish body has no fine spines, which is very suitable for children and people who are afraid of fish bones. The braised hairtail fish is delicate, jujube red, salty and sweet.

Ingredients for braised hairtail:Ingredients: 1 hairtail, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of aged vinegar.

Excipients: 3 star anise, 1 green onion, 1 small piece of ginger, 2 cloves of garlic, 1 teaspoon sugar, 1 teaspoon salt.

How to make braised hairtail:1.Prepare ingredients such as hairtail, cooking wine, light soy sauce, dark soy sauce, aged vinegar, etc.

2.Shred and slice the ginger, slice the garlic and cut the green onion.

3.Ginger shreds and cooking wine will marinate the fish for half an hour.

4.Heat oil in a pan and fry the marinated hairtail until golden brown on both sides.

5.Fry the hairtail until golden brown and set aside.

6.Pour out the oil from the pan, leave a small portion of the base oil, pour in the ginger and garlic and stir-fry.

7.After the ginger and garlic are stir-fried until fragrant, pour in the green onions.

8.Then add the freshly fried hairtail.

9.Then pour in light soy sauce, dark soy sauce, sugar, vinegar and star anise.

10.Then pour in boiling water at the same height as the hairtail and simmer for 10 minutes.

11.Reduce the juice over high heat.

12.Before the meal was served, the fish was gone.

1.It is best to dry the marinated hairtail with kitchen paper to avoid splashing oil when frying the fish2Finally, when the juice is almost viscous, turn off the heat and enjoy the juice with the rice 3Because light soy sauce and dark soy sauce are salty enough, you can add salt in the right amount according to your taste.

The preparation of braised hairtail is as follows:

First of all, prepare the ingredients you need to make this dish: hairtail. The hairtail fish you usually buy is generally frozen, so it must be thawed naturally, and do not use boiling water to scald it, as the meat will become loose and affect the taste.

Clean the scales on the hairtail, cut off the head and tail to clean the internal organs, and cut the hairtail that is not very wide and thick directly with scissors into appropriate inch segments.

Add salt and cooking wine, ginger slices, marinate for about 10 minutes to remove the smell.

Heat a wok over medium heat until the palm of your hand is hot, pour in cooking oil and heat. Drain the salted water, then put the fish on kitchen paper to soak off the excess water.

Pick up the hairtail with chopsticks, roll it in the starch, dip a thin layer of starch to coat the fish, slide the hairtail pieces into the pot one by one when the oil temperature is hot, and turn down the heat to fry.

Fry the hairtail until golden brown on one side, then turn over and fry on the other side.

When the hairtail is fried until both sides are golden brown, you can smell the aroma of the fish, turn off the heat and take out the hairtail for later use, if you are hungry, you can already steal two pieces to relieve your hunger, because this step has been the finished version of the dry-fried hairtail. But don't finish eating, after all, what we're going to do today is braised hairtail.

After pouring out the oil for frying the hairtail, ** continue to the next step, leave a little base oil in the pot to make a braised oil, and add the green onion, ginger and garlic to stir the fragrance when the oil is hot.

Spread the fried hairtail on top of the green onion, ginger and garlic, pour a little dark soy sauce and vinegar, the salt has been left out when marinating, and only the soy sauce needs to be colored.

Add a little sugar and add hot water, and the amount of water can be submerged in the hairtail.

Bring the hairtail to a boil over high heat and simmer over medium heat for a few minutes.

The fried hairtail itself is already cooked, simmer it lightly for a few minutes on high heat to collect the soup, the color is red and bright, and the soup is viscous and ready to come out of the pot.

The method of hairtail is actually relatively simple, because the hairtail itself has a certain umami, and it only needs to be fried simply, and finally poured the prepared sauce on top, and then simmered for a few minutes on low heat. Hairtail fish is a high-quality protein, whether it is the elderly or children, eating more fish is very healthy for the body. So let's learn how to make braised hairtail.

Braised hairtail】 Steps: 1. First prepare the required ingredients. Hairtail, light soy sauce, salt, sugar, green onion, ginger and garlic, star anise, tomato sauce and more.

2. Add light soy sauce, salt, tomato sauce and sugar to the bowl, then add a little water starch and stir to make the sauce. 3. Next, let's deal with the hairtail, wash the hairtail and put it into the dry flour, let the hairtail be stained with flour on both sides, set it a little, put oil in the pot, and when the oil temperature comes up, put the hairtail into it and fry it until it is golden brown on both sides, and it is best to shake the pot so that it will not be pasted. 4. After that, you can put the hairtail fish out, and then continue to use the remaining oil in the pot to add some green onions, ginger and star anise to stir-fry, and then put in the prepared sauce, and when it is boiling, you can put the hairtail fish into it, and simmer it over low heat.

5. Sprinkle some chopped green onion or minced garlic before coming out of the pot. Cooking tips: 1. Note that it is best to drain the hairtail and then coat it with flour, otherwise it will be coated with too much flour, which is not conducive to frying.

2. When frying, the fire should not be too small, just keep it on medium heat, so that it is easier to fry thoroughly, otherwise it will be difficult to fry on low heat. 3. After adding the sauce, you can turn to low heat, which is better, and the tomato sauce can be put or not according to your own taste, mainly because it has the same effect as sugar.

If you want to make braised hairtail, this is very simple, first of all, buy a fresh hairtail, whether it is fresh or frozen, and then cut it off and soak it in the water, because it contains a lot of salt, so it is said that in the process of boiling it should also be put less, in addition, then put oil in the pot, heat the pan and cool the oil, and then put the kelp this hairtail down, after the gold is cooked on both sides, then stir-fry the ginger and green onion slices, and then put this relief should be dropped.

Materials:

Hairtail, sliced ginger, garlic, green onion, 2 tablespoons light soy sauce, 1 tablespoon aged vinegar, 3-4 rock sugar, a pinch of salt.

Method

1.Chop the fish into pieces and make a few cuts on the fish pieces (for better flavoring);

2.Ginger slices, garlic, and green onions;

3.2 tablespoons light soy sauce, 1 tablespoon aged vinegar, 3-4 rock sugar, a little salt and stir into a wet season.

4.Add ginger slices to hot oil, fry the fish slightly on both sides, add the garlic and half of the green onions;

5.First add 1 tablespoon of cooking wine to remove the fishy smell, then add wet ingredients and shake the pot slightly, don't stir-fry;

6.Add water to cover the fish at one time, bring to a boil over high heat, turn to low heat and simmer until the water is almost dry (20-25 minutes, gently turn the fish pieces in the middle to better absorb the flavor);

7.Then add other green onions and green and red pepper slices, and finally remove the juice from the pot.

Tips

It is worth reminding that if the fried fish skin is easy to stick to the pan and break the skin, you can first dry the fish skin with a kitchen paper towel, evenly pat it with a thin layer of flour, then put the fish in the oil over high heat, and finally fry it over medium heat. See if there is not a single bit of skin broken? This method is very practical and convenient, if you copy this method of fish skin or sticky pan, I might as well tell you another method:

When the moon is dark and the wind is high, find a place where no one is around, and quietly throw the pot away

Preparation of braised hairtail: 1Wash and drain the hairtail. 2.Fry the hairtail in oil until golden brown on both sides. 3.Stir-fry green onions, ginger and garlic until fragrant, pour in the hairtail and stir-fry, add condiments and beer to reduce the juice.

Braised hairtail. Ingredients: Hairtail, salt, sugar, cooking wine, light soy sauce, dark soy sauce, vinegar, green onion, dried chili, oyster sauce, ginger, garlic.

Steps: <>

Step 1: Clean the hairtail and cut it into pieces.

Step 2: Add cooking wine and salt for 15 minutes, and after 15 minutes, the marinated hairtail will be dried dry.

Step 3: Finely chop the ginger and garlic and cut the dried chili pepper into sections.

Step 4: Take a bowl: Add 2 tablespoons of light soy sauce, 1 tablespoon of oil, 1 2 tablespoons of dark soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of cooking wine, 1 tablespoon of sugar and water to make juice.

Step 5: Put oil in the pan and boil until it is hot until it is five or six hot, fry the hairtail until golden brown on both sides, and then put it out for later use.

Step 6: Leave the bottom oil in the pan, stir-fry the minced ginger and garlic and dried chilies, add the fried hairtail, and then add the sauce.

Step 7: Bring to a boil, cover and simmer for 5 minutes.

Step 8: Reduce the juice on high heat and sprinkle with chopped green onions.

Step 9: Finished product!

Step 10: Finished product!

The home-cooked recipe for braised hairtail is simple. First of all, prepare the ingredients: two hairtails, one shallot, one ginger, two or three garlic, one red pepper, cut off the head and thin tail of the hairtail, and clean the fins, internal organs, and black membrane.

Then cut it into small pieces and make a few diagonal strokes, so that the hairtail fish is easy to taste and looks good.

Put the hairtail fish in a bowl, add ginger, green onion and garlic slices, then put a small spoon of salt, a spoonful of yellow sprinkle, an appropriate amount of pepper, mix with your hands, and marinate for 10 minutes.

In the process of making pure milk hand-pulled toast, we will cut the remaining ingredients, slice green onions, ginger and garlic, cut chives, and cut Hangzhou peppers into small cubes.

It's almost time to marinate the hairtail, just put the fish pieces on the kitchen paper and stick the moisture on the surface of the hairtail, and don't want the pickled ginger, garlic, and green onions.

Wrap the hairtail with a little starch, a thin layer of sticky is enough, shake off the excess starch, the starch can lock in the moisture in the fish, and make the soup more viscous.

Then heat the pan to heat the oil, put in the hairtail, we fry the hairtail, the hairtail does not absorb much oil, we can fry or fry.

Don't be in a hurry to flip the hairtail fish after it is put into the pot, after frying until it is set, gently shake the pan, the hairtail will automatically get out of the bottom of the pot, be sure to fry it slowly over low heat, and then turn it over to fry the other side of the fish after frying one side.

In this way, the fried hairtail will not stick to the pan and peel, the fish will not be broken, and the color is golden, fry until both sides are golden brown, take out, and put it on a plate for later use.

Re-add the oil in another pot, and after the oil is hot, add the ginger, garlic and green onion and stir-fry until fragrant.

Then add the fried hairtail and stir-fry a few times to bring out the fragrance.

Pour water into the pot, don't use a lot of water, a small bowl is fine, add a spoonful of light soy sauce, a spoonful of oyster sauce to taste, half a spoon of dark soy sauce to add color, and then add half a teaspoon of sugar to enhance freshness.

Stir-fry evenly, cover the pot and simmer for five minutes until the flavor is brought out.

After five minutes, open the lid, add the Hangzhou pepper, stir-fry the chicken essence evenly, and collect the soup over high heat to get out of the pot. At last.

Sprinkle a little green onion to decorate, a delicious home-style braised hairtail is ready, there is no fishy smell, the taste is delicious and delicious.

Preparation of braised hairtail.

1.Ingredients: hairtail, auxiliary ingredients: shiitake mushrooms, seasoning: salt, cooking wine, pepper, green onion, ginger and garlic, chili, pepper, 2 spoons of balsamic vinegar, 2 spoons of light soy sauce, 1 2 spoons of dark soy sauce, 1 spoon of sugar.

2.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.

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

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

5.Heat the oil pan until it is 6 hot, then add the hairtail one by one and fry it. (Changed to medium and low heat to fry evenly) 6Fry until golden brown on both sides, remove the oil.

7.2 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.

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

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

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

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

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

Clean up and cut the hairtail fish, control the water, or use kitchen paper to dry the external moisture, you can also apply a little starch to make the skin of the fish dry a little, do not stick to the oil in the pot to make the fire, and then put the fish in the pot to fry it on both sides of the yellow, the fire must be small and fry slowly, and then put the prepared green onion and ginger in the pot and fry it until fragrant, you can put the water, the water is put over the fish section at the end, and then put salt, cooking wine, sugar, vinegar, ingredients, dark soy sauce can be stewed on low heat, and then pour some light soy sauce or extremely fresh soy sauce to eat.