How to make the pot collapsed with hairtail, the authentic practice of crispy hairtail pressure cook

1.Ingredients: 500g hairtail

Excipients: flour, eggs, green onions, ginger, refined salt, cooking wine.

Method: 1Wash the internal organs of the hairtail, cut off the head and tail slightly, and cut into sections.

2.Pour in some cooking wine (a little more doesn't matter), cut the green onion into sections, add some ginger, and put less salt. Stir well to combine.

3.Mix the sauce with flour, eggs, water and a pinch of salt, then dip the surface of the hairtail in a layer and fry it in a pan.

Features: Fresh and delicious.

The practice of keeping the hairtail fish from breaking:

The first point is that the oil temperature for frying hairtail must be 10% hot.

Ten percent hot, won't it be fried? No, only when the oil is hot enough, as soon as the hairtail is put into the pot, the skin will be tightened immediately, forming a protective film, so that it is not easy to stick to the pan, and the hairtail is easy to break. You may think that this kind of fish is not just scorched on the outside?

Mr. Han has his own approach.

The second point is to fry the hairtail until it is half-cooked, so that it tastes good.

Oh - that's the case, the hairtail must not be fried fully cooked, as long as it is half-cooked, and look, the hairtail segment can be fried until the skin is golden. Then, leave a small amount of oil in the pot, put the fried hairtail back into the pot, add vinegar, add Sichuan peppercorns, dried chili peppers, green onions, ginger and garlic as ingredients. Add sugar, cooking wine, dark soy sauce and salt.

Finally, pour in an appropriate amount of water, as long as it can cover the hairtail. When the pot is boiling, cover and simmer over low heat for about 15 minutes. Time is almost up, and finally, reduce the juice over high heat.

The juice is almost harvested and ready to be served.

Steps to make crispy hairtail fish in a pressure cooker:

Ingredients: two hairtails.

Excipients: 2 green onions, 50g ginger, 400ml rice wine, 3 spoons of sugar and salt, 2 spoons of vinegar, 30ml of dark soy sauce, 500ml of cooking oil, 400ml of water, appropriate amount of bay leaves, appropriate amount of star anise.

Method:

1.Wash the hairtail and remove the internal organs and head and tail and cut it into segments, cut the green onion and ginger into green onion segments and ginger slices, put the hairtail into a basin, pour rice wine, green onion segments and ginger slices and marinate for a while to remove the fishy smell.

2.After the pot is hot, pour in half a pot of oil, heat it for 7 minutes, put in the hairtail segments and fry thoroughly, remove and set aside.

3.After pouring out the hot oil, leave a little oil, put star anise and bay leaves and fry until fragrant; Then pour in water, sugar, vinegar, salt, dark soy sauce and a small amount of rice wine and bring to a boil.

4.Spread the pickled scallion and ginger on the bottom layer of the pressure cooker, spread the hairtail on top of the green onion and ginger, pour the boiling soup into the pressure cooker, cover the pot and simmer for 30 minutes.

Tips:

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. Hairtail fish is rich in magnesium, which has a good protective effect on the cardiovascular system. Eating hairtail fish often also has the effect of nourishing the liver and blood, and nourishing the skin and hair and bodybuilding.

4. This crispy stewed hairtail made by pressure cooker can be eaten with fish bones, and it can also supplement calcium, suitable for all ages.

1. Scrape the scales of the perch, remove the gills and fins, cut it along the back from head to tail, remove the internal organs, remove the spine and chest, dig out the blind silver thorns, and wash.

2. Cut the cross-shaped knife pattern on the surface of the sea bass.

3. Finely chop the green onion, ginger and garlic.

4. Put starch (10 grams) in a bowl and add an appropriate amount of water to make wet starch (20 grams) for later use.

5. Put the egg yolk in a bowl, add refined salt and wet starch and stir well, then spread it on the surface of the sea bass.

6. Heat the wok on a hot fire, add peanut oil, cook until it is 60% hot, put the fish side down, fry until golden brown, pour into a colander and drain the oil.

7. Heat a wok over medium heat, add cooked lard, add minced green onions, minced ginger and minced garlic cloves and fry until fragrant, then add chicken broth (250ml), add rice wine, soy sauce, sugar and sugar to boil, put the fish side down, cover the banquet pot, and cook for about 2 minutes.

8. Dilute and thicken with wet starch, pour sesame oil along the edge of the pot, shake the wok, turn over and put it on a plate.

Step 1

Ingredients prepared in the quasi-state hall: 300 grams of fish, 3 eggs, 100 grams of flour, appropriate amount of chicken broth, 10 grams of green onions, 10 grams of ginger, appropriate amount of salad oil, 3 tablespoons of rice wine, 1 tablespoon of salt.

Step 2

Take three yolks of the eggs and beat them.

Step 3

Ginger shredded. Step 4Shred the green onion. Step 5Slice the fish. Step 6Marinate the fish with salt and rice wine for fifteen minutes.

Step 7

Then coat with egg yolks and flour.

Step 8

Fry the fish in hot oil until golden brown and remove from the fish.

Step 9

Add a small amount of oil, then add several buckets of green onion and ginger, stir-fry, pour in chicken broth, fish, cover and stew until the soup is thick, take it out of the pot and put it on a plate.

Step 10Remove the pot and sail and put it on a plate.

Ingredients: 600g grass carp. Excipients: 2 dried chili peppers.

Steps: 1. Prepare the ingredients: take out the internal organs of the fish (the store will clean it in this step), wash the black membrane to remove the head and tail, and cut it into sections with a horizontal knife.

2. Finely chop the ginger and garlic, cut the green onion into sections, and cut the dried chili pepper into small pieces.

3. Put the fish on a plate, add green onions, ginger, appropriate amount of cooking wine and salt and marinate for 10 minutes.

4. Evenly dip each piece of fish with dry starch.

5. Add a little oil to a frying pan and fry the fish over medium-low heat until golden brown on both sides. Set aside.

6. Fill a small bowl of water, put an appropriate amount of dry starch, and mix 2 tablespoons of fresh soy sauce into a soup for later use.

7. Heat another wok and put an appropriate amount of oil. Stir the green onions, garlic, ginger and dried chili peppers over medium-low heat until fragrant.

8. Add 2 spoons of tomato paste to color.

9. Add the prepared broth.

10. Boil the soup over medium-low heat until it is transparent and viscous.

11. Add the fish pieces and gently push them to make the fish pieces evenly hang and flavor them. Do not force the fish to prevent it from breaking.

12. Sprinkle with chives and serve on a plate.

Ingredients: 500 grams of hairtail, 20 grams of shredded green onion, shredded ginger and garlic slices, 2 tablespoons of soy sauce, 2 teaspoons of vinegar, 1 teaspoon of Shao wine, 1 teaspoon of sugar, 1 teaspoon of Sichuan pepper oil, appropriate amount of fresh soup.

Production: 1. Remove the head, tail and internal organs of the hairtail, wash it, chop it into about 5 cm segments, and marinate it slightly with salt.

2. Put more oil in the pot and heat it, fry the fish segments, remove from the pot when both sides are golden brown, drain the oil and set aside.

3. Leave the bottom oil in the pot, stir-fry the shredded green onion, ginger and garlic slices, put in the fried hairtail, cook in Shao wine, vinegar and soy sauce, add a little soup, put sugar, pour pepper oil after flavoring, and stir-fry well.

Hairtail fish is warm, sweet and salty; Return to the liver and spleen meridians. It has the functions of tonifying the spleen, invigorating qi, warming the stomach, nourishing the liver, moisturizing the skin, replenishing qi, nourishing blood, and bodybuilding. Before making this dish, the hairtail is scaled and then cut out of the knife on the body of the fish, so that the seasoning can be flavored more quickly when marinating.

Ingredients: 1 hairtail, 1 tbsp coarse salt.

Seasoning: 3 tbsp soy sauce, 1 tbsp ginger slices, 1 kelp (10 cm), 3 tbsp sake, 3 tbsp sugar, 1 cup water.

Method: 1 Remove the scales of the fish, remove the internal organs and head and tail.

2 Wash the hairtail with salt water, wipe off the water, cut into 3 cm sections, and cut the knife edge diagonally on the fish.

3 Mix the seasonings and bring them to a boil until the seasoning is halfway.

4 Marinate the hairtail in the seasoning.

5 Heat a frying pan and add the marinated hairtail.

It's no different.

I'm used to making it in a wok.

Ingredients: Hairtail segments.

Ingredients: green onion, ginger, garlic, red pepper, orange peel, Sichuan pepper.

Excipients: edible oil, cooking wine, salt, rice vinegar, soy sauce, sugar

Production: a. I bought this quick-frozen hairtail fish section in the supermarket, and when I came home, I thawed it in water, cleaned it and marinated it with salt and cooking wine.

Two. Chop some green onion and ginger slices.

Three. Sit in a frying pan, **, put oil in the pot when it is hot, put peppercorns, prepare a little flour, and spread it on the fish (so that the fish skin is not easy to break).

When the oil is hot, put the hairtail into the pan and fry, and fry for a while with a spatula to gently move the fish body and fry.

Until the fish body turns slightly yellow, turn the fish one by one, fry again, fry until both sides of the fish body are slightly yellow, and cook the rice vinegar on the fish.

Quickly close the lid of the pot, hear the sound in the pot, put cooking wine, soy sauce, salt, sugar, green onions, ginger slices, garlic cloves

Orange peel, boiling water, as long as the water overflows the fish, stew until the soup is viscous and turn off the heat, the water in the pan will soon be stewed, pick it out.

Green onion, ginger slices, garlic cloves, orange peel, put on a plate.

Take the fish segment home and bring it to the water to thaw.

Clean and marinate with salt and cooking wine. Prepare a little flour and spread it on the fish (so that the skin is not easy to break).

Sit in a frying pan, **, put oil and peppercorns when the pot is hot.

When the oil is hot, put the hairtail into the pan and fry, fry for a while, you can use a spatula to gently move the fish body, fry until the fish body turns slightly yellow, turn the fish over, and then fry until the two sides of the fish body are slightly yellow.

Cook the rice vinegar on the fish, at this time you should quickly cover the pot, hear the sound in the pot is quiet, put cooking wine, soy sauce, salt, sugar,

Green onions, ginger slices, garlic cloves, orange peel, boiling water, as long as the water overflows the fish, simmer until the soup is viscous, turn off the heat, and pan.

The water quickly ran out.

Remove the green onions, ginger slices, garlic cloves, and orange peel and put them on a plate.

Ingredients: Hairtail segments.

Ingredients: green onion, ginger, garlic, red pepper, orange peel, Sichuan pepper Accessories: edible oil, cooking wine, salt, rice vinegar, soy sauce, sugar, production: 1, clean the hairtail, cut off, marinate with salt and cooking wine.

2. Cut some green onion and ginger slices.

3, prepare a little flour, smear on the fish (so that the fish skin is not easy to break) 4, sit in a pan, **, the pot is hot and then put the oil, put the pepper, 5, the oil is hot, put the hairtail into the pot to fry, fry for a while with a spatula to gently dial the fish body, fry until the fish body is slightly yellow, turn the fish one by one, and then fry, fry until the fish body is slightly yellow on both sides, cook the rice vinegar to the fish, at this time to quickly cover the pot, hear the sound in the pot is small, put cooking wine, soy sauce, salt, sugar, green onions, ginger slices, garlic cloves, orange peel, boiling water, As long as the water overflows the fish, simmer until the soup is viscous and turn off the heat, the water in the pan will soon be simmered, pick up the green onions, ginger slices, garlic cloves, orange peel, and put on a plate.

Here's how to make hairtail in a pressure cooker:

Ingredients: Hairtail, white radish.

1. Prepare the ingredients and spread the white radish on the bottom of the pot.

2. Clean up the hairtail and cut it into sections.

3. Spread the sliced hairtail on top of the radish slices.

4. Pour light soy sauce, dark soy sauce and other soy sauce into the pot, pour in other liquid condiments, and add a small amount of water.

5. Turn the pressure cooker to the pork ribs or stew and start simmering.

6. Done, remove from the pot.

1.First of all, prepare the corresponding condiments: green onion, ginger, Pixian hot sauce, soy sauce, salt, sugar, cooking wine, vinegar, etc.

Chop the green onion into pieces and stack them with the ginger slices on the bottom of the pressure cooker, then pour a little salad oil (to prevent it from sticking). Place the hairtail evenly in a pressure cooker (this is important to make it easy to pick up the fish after cooking).

2.Make the sauce to your taste and pour it into a pressure cooker, depending on the amount of sauce that will be submerged in the pan. My method is to first fry the Pixian hot sauce until fragrant, then pour in vinegar, cooking wine, soy sauce, sugar, salt, and pour it into the pressure cooker after boiling (vinegar is essential, you can put more appropriately, and it depends on it to stew the fish).

3.Cover the pressure cooker, put the pressure reducing valve, put it on the fire and boil, after boiling, cook for 15 to 20 minutes according to the size of the fish (after boiling, turn off the heat).

4.When the pot has cooled to a certain extent, open the lid and reduce the juice. Be careful to use a simmer and not a dry pan.

5.After the juice is collected, wait until the fish is completely cooled before taking it out (it is easy to break the fish when it is hot, it is best to wash the hands when taking the fish, and then take it out by hand, it is easy to break the fish with chopsticks), and put it on a plate. In this way, a plate of delicious braised fish is ready.