The practice of boiling hairtail, how to cook hairtail is delicious

1. Cut the hairtail into 5 cm long sections, add 1 3 tablespoons of salt, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce and 1 2 tablespoons of cornstarch, grasp well, marinate for 15 minutes; Slice the ginger, mince the garlic and cut the green onion into sections.

2. Take an empty bowl, add 1 3 tablespoons of salt, 1 tablespoon of cooking wine, 1 3 tablespoons of sugar, 1 2 tablespoons of cornstarch, 1 tablespoon of soy sauce and 1 2 cups of water, and mix well with green onions, ginger slices and minced garlic to form a sauce.

3. Beat the eggs into a bowl and beat evenly into egg liquid for later use; Remove the head and tail of the green onions, cut them into segments and then shred them.

4. Heat 1 bowl of oil in a pan, first coat the hairtail with a layer of egg liquid, then put it in the pan and fry until both sides are golden brown, then drain the oil.

5. Pour in the remaining oil in the pot, stir-fry the green onions, pour in the hairtail and the prepared sauce, boil over high heat and simmer over low heat for 5 minutes, until the soup is thick, then it can be served.

Prepare the ingredients: cleaned hairtail, green onion, ginger and garlic.

Chop the shallots, ginger and garlic and set aside.

Mix a bowl of sauce: rice wine, soy sauce, sugar, salt, and stock.

Pour a small amount of oil and heat the green onion, ginger and garlic.

Once fragrant, pour the sauce into the pan.

When the sauce is boiling, the fish is under the hairtail.

Cook for about 5 minutes, it's almost over, this fish is particularly tender, and it will fall apart after boiling for a long time.

Cooking skills. 1.The meat of this fish is delicate and easy to disperse when fried. It is best boiled or steamed.

2.It's a quick dish that is lit after the preparation is done, otherwise you will be in a hurry.

3.First fry the pan with green onions, ginger and garlic, then bring the sauce to a boil, then put the hairtail in the boil. Only in this order can there be a good taste.

4.If you like spicy food, you can add some chili pepper to enhance the flavor.

Steamed hairtail in sauce.

Ingredients: 2 hairtails, 5 slices of ginger, 3 green onions, 1 chili, salt to taste, 2 grams of thirteen spices, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce.

Steps: 1: Clean the hairtail, clean the chopped green onions, ginger, cooking wine, salt, thirteen spices, and marinate for 30 minutes. Fry in a pan over medium heat until golden brown on both sides.

2) Sauce: 2 tablespoons light soy sauce and 1 tablespoon oyster sauce, stir well, pour over the hairtail, steam for 6 minutes.

3: Take out and sprinkle with shredded chili peppers, shredded green onions and enjoy, the fish is really delicious!

Sweet and sour hairtail. Ingredients:

1 hairtail, green onion, ginger and garlic, millet spicy, sweet and sour sauce, starch.

Sweet and sour sauce: 2 tablespoons light soy sauce, half a tablespoon dark soy sauce, 1 tablespoon aged vinegar, 1 tablespoon sugar, 1 tablespoon oyster sauce, half a bowl of water.

Method: 1: Clean the hairtail and remove the internal organs, cut it into small pieces, add green onion and ginger cooking wine and marinate for 10 minutes, take out both sides and evenly coat the starch after marinating.

2) Add oil to the pot, add the hairtail and fry slowly over low heat, fry until golden brown and crispy on both sides, add green onion, ginger, garlic and millet and stir-fry until fragrant.

3: Pour in the prepared sweet and sour sauce, cover and simmer over medium heat for 5 minutes, then pour in half a bowl of water starch, collect the juice and sprinkle sesame seeds and shallots.

Braised hairtail. Ingredients required.

Hairtail, soybean paste, cooking wine, light soy sauce, oyster sauce, green onion and ginger, star anise, Sichuan pepper, pepper.

Steps: 1: Remove the head, tail and internal organs of the hairtail, cut it into small pieces, put a flower knife on the back of the fish, put it in a basin, add ginger slices + 2 tablespoons of cooking wine + a little pepper, marinate for 10 minutes to remove the smell.

2: Remove the marinated hairtail and control the moisture, heat the oil and put in the hairtail, fry until golden brown on both sides, and put it on a plate for later use.

3: Leave the base oil in the pot, add green onions, ginger, garlic + star anise + Sichuan pepper + dried chili pepper and stir-fry until fragrant, add 1 tablespoon of soybean paste and stir-fry over low heat, add an appropriate amount of water, add 2 tablespoons of cooking wine + 2 tablespoons of light soy sauce + 1 tablespoon of oyster sauce + 1 tablespoon of balsamic vinegar + 1 tablespoon of sugar, and bring to a boil over high heat.

4: Add the hairtail, cover and simmer over medium-low heat, when the soup is thick.

Crispy grilled hairtail.

Ingredients: 3 hairtails, 2 tablespoons of cooking wine, salt and pepper, 1 tablespoon of starch, 1 green onion, 1 piece of ginger.

Method. 1: Prepare all the ingredients, clean the hairtail, cut the fish into evenly sized pieces and put them in a large bowl.

2) Add green onion and ginger slices, 2 tablespoons of cooking wine, salt and pepper to a bowl, marinate for 20 minutes, add 1 tablespoon starch, grasp well and set aside.

3: Put the marinated hairtail into the baking tray, brush with a layer of cooking oil, put it in the preheated oven, choose the double tube heating function of the air stove, and bake at 200 degrees for 20 minutes.

Nutritional value of hairtail

1. The fat content of hairtail fish is higher than that of ordinary fish, and most of them are unsaturated fatty acids, which have a long carbon chain and have the effect of reducing cholesterol;

2. The scales and silvery-white oil layer of the whole body of the hairtail fish also contain an anti-cancer ingredient 6 thioguanine, which is beneficial to the auxiliary leukemia, gastric cancer, lymphoma, etc.;

3. Regular consumption of hairtail fish has the effect of nourishing the five organs;

4. Hairtail fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction. Eating hairtail fish often also has the effect of nourishing the liver and blood, and nourishing the skin and hair and bodybuilding.

People with allergies or patients with a**diseases should eat with caution.

Step 1 of the stewed hairtail fish

1 Do not thaw the frozen hairtail fish you bought, prepare a new steel wire cleaning ball, put the hairtail fish into the sink, open the water tap, pour the fish with clean water, scrape the fish scales with the cleaning ball, the silver scales on the surface of the hairtail will be processed quickly, if it is a fresh hairtail, you don't need to remove it. Then use kitchen scissors to cut off the head and tail, cut a part along the midline of the fish maw until the internal organs can be cleaned, and tear off the internal organs and the black membrane in the abdomen by hand.

2 Clean the hairtail, cut it into small pieces, drain the water or wipe the surface of the fish with kitchen paper.

3 Fill a small amount of oil into a wok and fry the fish pieces in batches until golden brown on the surface.

4 After frying the fish, you can put it in a crisper and freeze it in the refrigerator, and take out an appropriate amount when eating.

5 Put the fried fish pieces in a saucepan and add star anise, Sichuan peppercorns, green onions, ginger slices, soy sauce, vinegar and salt.

6 Pour in an appropriate amount of water, put it on the fire, boil over medium heat, turn to low heat and continue to simmer for about 25 minutes, after stewing, continue to simmer for about 1 hour to make it flavorful.

Step 2 of the stewed hairtail fish

Put cooking oil in the pan, don't wait for it to be very hot, 6 or 7 into heat.

When the oil is hot, add ginger and garlic and stir-fry.

Add cooking wine, vinegar and let the cooking wine and vinegar boil.

Put in the hairtail, add water and no more than the hairtail.

Add salt, sugar, and fish over medium heat.

After boiling, add MSG and remove from the pan.

Tastes great! The fish soup is delicious.

Step 3 of the preparation of stewed hairtail

1.Wash the hairtail, remove the head and guts, and cut into sections.

2.Add cold water to the pot and cover the fish pieces slightly. Pour in chopped green onions, garlic slices, star anise, cooking wine, light soy sauce, salt, sugar, ginger powder, Sichuan pepper powder and vinegar and mix well.

3.Put the sliced fish pieces into the pot and simmer over low heat.

4.After seven or eight minutes, reduce the juice on high heat.

Cooking skills.

1. Stew fish in cold water, the fish meat is more tender.

2. The cutting knife is because the fish meat is thicker, so it is easier to absorb the flavor.