How to make the five spice hairtail fish crispy bones

As a food lover, I have a lot of say in this kind of food problem

The following method makes the taste salty and umami, and there is not much to say about the method

Ingredients

Hairtail 800g 3 servings.

Excipients

Appropriate amount of salt, appropriate amount of vinegar, appropriate amount of rock sugar, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of cinnamon, 5ml cooking wine, 5ml light soy sauce, 5ml dark soy sauce, appropriate amount of blended oil, 7g of five-spice powder, 2 bay leaves.

The preparation of crispy bones with fishRemove the internal organs of the hairtail, clean it, put cooking wine, salt, and five-spice powder and marinate for 20 minutes.

Marinated hairtail with a layer of dry powder.

Fry in a pan until golden brown.

Put star anise, Sichuan peppercorns, bay leaves, cinnamon, light soy sauce, dark soy sauce, five-spice powder and water in an electric saucepan and bring to a boil.

After boiling, pour in the fried hairtail.

Pour in balsamic vinegar, you can put more in moderation.

Simmer for more than three hours and serve.

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You can put a little vinegar and fry it in oil to make the bones crispy.

You have to use a pressure cooker to stew it.

The method is as follows: Ingredients: 500 grams of hairtail.

Excipients: 100 grams of vinegar, 175 grams of sugar, 10 grams of soy sauce, 3 grams of refined salt, 300 grams of clear soup, a little minced ginger, minced green onions, minced garlic, 150 grams of wet starch, 1750 grams of peanut oil. Steps:

1. Take the fish to the inside, wash it, cut it into 6 cm long sections, sprinkle the refined salt into the fish body and marinate it slightly, and evenly coat the whole body of the fish with a layer of wet starch paste. 2. Pour oil into the wok, boil until it is hot, and put the fish into the oil pan. Hold the fish with a spatula until all the fish are golden brown, then remove and place on a plate.

3. Leave a little oil in the wok and burn it until it is 60% hot, put in the green onion, ginger, minced garlic, vinegar, soy sauce, sugar, and clear soup, and thicken it with wet starch after it is thickened, warp the seasonal vegetable shreds, pour a little cooked oil, and quickly pour it out of the pot and pour it on the fish.

The steps to prepare the crispy hairtail are as follows:Ingredients: 2 kg of hairtail, 2 green onions, 2 spoons of ginger and garlic juice, 2 spoons of light soy sauce, appropriate amount of cooking wine, 2 spoons of sugar, 1 spoon of rice vinegar, appropriate amount of oil, appropriate amount of salt, spices.

1. Remove the internal organs of the hairtail fish, clean it, add an appropriate amount of salt and cooking wine and marinate for two hours. Prepare two star anise, two bay leaves, a piece of cinnamon and 1 small handful of peppercorns. Two spoonfuls of ginger and garlic juice (a piece of ginger with three heads of garlic and a bottle of apple cider vinegar squeezed into juice. Cut the green onion into pieces.

2. Pour an appropriate amount of oil into the pan and fry the hairtail until golden brown.

3. Remove the fried hairtail to control the oil.

4. Leave a little base oil in the process, put in the spices and stir-fry over low heat to bring out the fragrance.

5. Put the fried fish into the pot and add water to cover the fish, add two spoons of sugar, two spoons of light soy sauce, an appropriate amount of salt, bring to a boil over high heat, simmer slowly over low heat, and turn off the heat with at least some soup. The room is full of fragrance! You can eat it now, but the bones are not crispy.

6. Put it in the pressure cooker and select the stew button. Then the bones will be crispy.

7. Store in a closed container, take it as you eat, and eat it super well.

The home cooking method of crispy hairtail requires 1 hairtail, 2 chives, 3 slices of ginger, 1 2 teaspoons of salt, 1 teaspoon of rice wine, and 20 grams of dry starch.

Cut off the head of the hairtail, wash it and cut it into 4 cm long pieces, and cut the chives into small pieces. Put the washed hairtail in a container with chives and ginger slices, and marinate for 20 minutes with salt and rice wine. Put the marinated hairtail on a paper towel to absorb the water, then coat the surface with a thin layer of dry starch, put it in a pan with cold oil in a hot pan, slowly fry it over medium-low heat until one side is golden brown, and then turn it over and fry.

Remember not to turn it too often, so that the skin of the fish will not break, the meat will crumble, and finally the fish will be golden brown on both sides.

Ribbon fish introduction

Hairtail is widely distributed in the world's temperate tropical seas, is a mid-bottom migratory fish, generally inhabits ocean waters, deep sea, sandy and muddy bottoms, estuaries, coastal coasts, water depth between 60-100 meters, will also swim to a depth of 350 meters, or even deeper waters, spawning and migrate to shallow waters.

Hairtail fish have poor swimming ability, floating on the surface of the sea during the day and descending to the bottom of the sea at night. When the head is up, the body is vertical, only the dorsal and pectoral fins are waved, the eyes are fixed on the movement of the head, and when the prey is spotted, the dorsal fin vibrates rapidly, and the body bends and pounces on the food. Hairtail has the characteristics of grouping and queuing, every spring when the water temperature rises, the hairtail fish swims to the shore in groups, from south to north in the reproductive return, it is the fishing season, during the winter solstice, the water temperature decreases, and the hairtail fish swims to the depth of the water to avoid the cold.

<> "Crispy Hairtail Method.

Ingredients: Hairtail, cooking wine, pepper finger mountain.

1. Put the processed hairtail fish in a bowl + green onion segment + ginger slices + cooking wine + light soy sauce + oyster sauce + pepper, mix well and marinate Xiaoxin for 20 minutes.

2. Preheat the air fryer in advance, bake at 200 degrees for 20 minutes, turn it over halfway, and add or subtract the time according to the size of the hairtail.

3. Wait for the hairtail to be grilled until the skin is golden brown. Clever teasing wheel.

1. Material: hairtail.

2. Seasoning: ginger, green onion, star anise, cinnamon skin, bay leaf.

3. Wash the hairtail and cut it into sections, put it in a pan and fry it until golden brown on both sides, drain the oil and set aside.

4. Mix an appropriate amount of soy sauce, sugar, cooking wine, salt, cinnamon, star anise, bay leaves, five-spice powder, green onion, ginger and salad oil to make a sauce.

5. Put water in the pot (it is advisable to pass the hairtail fish at the end), add seasonings and boil the stove juice over high heat, put in the fried fish with banquet, and reduce the juice on high heat until it is thick and then put it on the plate.

<> "Fragrance shouts before crispy fish."

Ingredients: Hairtail.

Method: Wash the hairtail fish on both sides and cut off the green onion and ginger.

Two spoonfuls of cooking wine, one spoonful of chili powder, one spoonful of peppercorns.

1/2 teaspoon five-spice powder and a pinch of salt.

Grasp well and marinate for 30 minutes.

Three spoons of starch, one egg fanqing, one spoonful of cooking oil, and an appropriate amount of water to stir well into a batter.

Wrap the hairtail in batter and fry in oil until golden brown.

Remove from the pan and sprinkle with chili powder and chopped parsley.

First of all, we clean the hairtail, cut it into sections, put it in a basin, add salt, green onions, shreds, ginger shreds, plus an appropriate amount of cooking wine, marinate for about half an hour, and then wrap it in a layer of egg liquid and flour and put it in the pot to fry it thoroughly.

Wash the hairtail, cut it into pieces, marinate it in cooking wine for half an hour, put oil in the pot, put the hairtail in the hot oil temperature until it is golden on both sides, take it out and set aside, leave the bottom oil in the pot, put in the green onion, ginger and garlic, bean paste, and then put in the fried hairtail, add a little water and simmer for half an hour.

The first thing is to cut the hairtail into pieces, then marinate it, put it in a pan and fry it until golden brown on both sides, and after adding your favorite toppings and stir-frying evenly, it is very delicious, and it is also crispy on the outside and tender on the inside.

Wash the cleaned hairtail and cut it into 2-inch long pieces.

Put the hairtail into the egg batter so that the hairtail is evenly stained with the egg batter.

Heat oil in the pan and fry a piece of hairtail until the color is slightly darker.

Spiced hairtail Ingredients: 1000 grams of hairtail. Excipients

1000 grams of vegetable oil, 40 grams of sesame oil and soy sauce, 50 grams of sugar, 25 grams of vinegar, 3 grams of refined salt and monosodium glutamate, 10 grams of cooking wine, 4 grams of five-spice powder, 1 gram of pepper, 5 grams of spice and cinnamon, 20 grams of green onion and ginger, Preparation method: 1. Chop off the head and tail of the hairtail, disembowel and remove the internal organs, chop it into 6 cm long segments with a knife after washing, put it in a basin, add refined salt, cooking wine, pepper, green onion, ginger slices, mix well and marinate for about 2 hours. 2. Remove the oil from the pan, when it is hot, divide the fish into the pot several times, fry it until it is golden brown, and remove it when the skin is slightly hard.

3. Pour the oil into the pot, add the cinnamon, spices, green onions, ginger slices, fry the fragrance, and then add cooking wine, refined salt, soy sauce, sugar, vinegar, fried fish and an appropriate amount of water. 4. After the fire boils, turn to a slight heat and cook for 10 minutes, then take out the fish pieces and put them in a white porcelain plate. Add five-spice powder and monosodium glutamate to the pot, thicken the juice over the high heat, pour in sesame oil, and pour it on the hairtail segment in the plate.