How to stew hairtail how to make it delicious, how to stew hairtail fish to make it delicious

Stewed hairtail is a salty and fresh home-cooked dish with hairtail as the main ingredient. The dishes are easy to use, easy to learn, delicious, salty, fresh and palatable. There are few bones in the fish, especially suitable for the elderly and children, and it is very popular with the majority of families.

Stewed hairtail. How to make it:

Ingredients: 500g hairtail.

Excipients: 1 spoonful of sauce, appropriate amount of green onion, ginger and garlic, 2 spoons of dark soy sauce, appropriate amount of cooking wine, a little white vinegar, a little chicken essence, and an appropriate amount of salt.

Steps: 1. Remove the scales and wash the fish, cut it into moderately sized segments, and roll it in the noodles anyway, 2. Make seasoning water: Take a bowl and put green onions, ginger slices, garlic pieces, ingredients, a little vinegar, soy sauce, a little sugar, salt, chicken essence, and water (the water of the seasoning can be as far as possible over the fish).

3. Put appropriate oil in the pan, put the processed fish into the pan and fry until golden brown;

4. Leave a little oil in the pot, put the fried fish into the pot again, then put the seasoning water into the pot and simmer over medium-low heat.

Suitable for. 1. It is suitable for people who have been sick for a long time, have blood deficiency, dizziness, shortness of breath and fatigue, eat less to win thinness, and are malnourished; Suitable for people who are dry.

2. Hairtail fish is a kind of wind and hair, and those who suffer from scabies, eczema and other diseases or allergies should avoid eating; Cancer patients and people with lupus erythematosus should not eat; Carbuncle and boil treatment poison, lymph node tuberculosis, bronchial asthma are also contraindicated.

Materials. Hairtail 500-750 grams.

1 tablespoon of cooking wine.

Light soy sauce 2 scoops.

1 scoop of dark soy sauce.

Oyster sauce to taste.

Sugar, salt, five-spice powder to taste.

Large ingredient 1 pc.

2 scoops vinegar. Steps.

1. Clean the hairtail, remove the internal organs, and scrape the scales to see your preferences.

2. After washing, 1 spoon of cooking wine + appropriate amount of salt + appropriate amount of five-spice powder + appropriate amount of ginger, grasp and marinate for 20 minutes.

3. First, pour in an appropriate amount of oil Second, hot oil and fry chopped green onions to make it fragrant Third, pour in the seasoned sauce (big sauce + light soy sauce + dark soy sauce + oyster sauce + sugar + vinegar) Fourth, after boiling, put in the hairtail, gently shake the pot, so that the juice fully submerges the hairtail Fifth, pour in boiled water (the same level as the hairtail) Sixth, after the water boils, simmer for 10 minutes on medium-low heat to get out of the pot.

Ingredients for hairtail fish This tutorial is the amount of 5 hairtails.

Rice vinegar to taste (depending on taste), about two tablespoons.

Soy sauce to taste (depending on taste), about a large tablespoon.

Cooking wine to taste (depending on taste), about one tablespoon.

Green onion Appropriate amount (depending on taste), about 5 large sections.

Ginger to taste (depending on taste), about 5 large slices.

Garlic to taste (depending on taste), 6-7 large cloves.

Star anise to taste (depending on taste), a small pile.

Sichuan peppercorns to taste (depending on taste), a small pile.

Salt to taste (depending on taste), two spoonfuls divided into two spoons.

Sugar to taste (depending on taste), about a spoonful.

Peppers to taste (depending on taste), 3-4 pcs.

2 eggs.

Pepper a teaspoon.

The practice of stewed hairtail.

Clean up the hairtail: the scales on the outside are very easy to scrape clean with barbed wire; The stomach is opened, rinsed, and the internal organs are taken out, and when the stomach is broken, there are two layers of flesh film, which must be cleaned one by one.

After that, cut it into sections like this and control the moisture.

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Prepare the seasoning: green onion, ginger, garlic, Sichuan pepper, chili.

Prepare the seasoning: rice vinegar, soy sauce, cooking wine.

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Prepare the seasoning for the fish: beat out two eggs (for 5 fish), do not separate the yolks and egg whites, beat them out and add a teaspoon of salt and a teaspoon of pepper.

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After the hairtail is drained, you can start the operation, and wrap the hairtail segment with the prepared egg mixture.

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Heat the oil in a pan, bring the oil to a boil, and then return to the temperature to about 70° 80°, and then add the fish pieces wrapped in egg wash and start frying.

It is not easy to splash oil when the fish controls the moisture, and the egg wash is also to prevent oil splashing, which is very effective).

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After frying, remove and set aside.

Start a new pot, heat the pan with cold oil, add the peppercorn ingredients and chili peppers and stir until fragrant.

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Add the fried hairtail fish and cook the vinegar while it is hot: pour in about two tablespoons of vinegar and pour it over the hot fish, and the vinegar will smell in the pot

Add cooking wine and soy sauce.

Add cool water, (it must be cold water!) Fish with warm water will become fishy! It's so large that it's not even more than all the fish.

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Add green onions, ginger and garlic.

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Add the sugar and salt, then cover and start simmering.

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After about 40 minutes, the hairtail is stewed, open the lid, the soup has been almost collected, and it is ready to eat

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The way it looks.

Don't mix rice too deliciously, you can't stop at all, okay?

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Tips: It is not easy to splash oil when the fish is dry, and the egg wash is also to prevent oil splashing, which is very effective

Stew fish in cold water, stew meat in hot water – be sure to remember.

1.Wash the hairtail, cut it into sections, slice the ginger, slice the garlic, and soak the soybeans for an hourHeat the oil in a pan and fry the hairtail until golden brown on both sides.

3.Heat the remaining oil, pour in ginger and garlic, stir-fry until fragrant, add star anise, and stir-fry until fragrantPour in the hairtail and soaked soybeans, pour in an appropriate amount of soy sauce to color, then add water until the fish and soybeans are submerged, and simmer.

5.When the water is almost dry, the fish and soybeans are cooked, add salt and stir-fry evenly.

1. Wash and cut the hairtail into sections, cut the surface with a flower knife, fry until golden brown on both sides, and take it out for later use;

2. Sit in a pot and pour in the oil, stir-fry the meat filling, add shredded mushrooms, pickled cabbage, green onions, ginger and garlic and stir-fry until fragrant, pour in an appropriate amount of boiling water, put in frozen tofu, soybeans and hairtail and cook for 8 minutes, put pepper and vinegar in the bowl, and pour the cooked soup and vegetables into it.

1.The fat content of hairtail fish is higher than that of general fish, and most of them are unsaturated fatty acids.

This fatty acid has a long carbon chain and has a cholesterol-lowering effect;

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.

and so on; 3.often refers to the consumption of hairtail, which has the effect of nourishing the five organs;

4.Hairtail fish is rich in magnesium.

It has a good protective effect on the cardiovascular system and is conducive to the prevention of hypertension and myocardial infarction.

and other cardiovascular diseases. Often, the hairtail is also messy, with the effect of nourishing the liver and blood, and nourishing the skin and hair and bodybuilding.

Material. Ingredients: 750g hairtail;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of ingredients, appropriate amount of soy sauce, appropriate amount of vinegar, cooking wine.

Appropriate amount, white sugar.

Amount. Stewed hairtail.

Cut the hairtail into sections.

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When the oil is hot, add the hairtail.

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Add vinegar and cover and simmer for 1 minute.

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Add green onions, ginger, garlic, seasonings, and soy sauce and flip.

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Add an appropriate amount of water, salt, sugar, cooking wine, cover and simmer over high heat, turn to medium heat and simmer until cooked.

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Remove from heat and remove from heat.

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Tips: Do not stir during the simmering process to avoid mincing the fish.

Home-cooked stewed hairtail].

Ingredients: Five hairtail fish about one and a half inches wide.

Excipients: green onion, ginger, garlic, coriander, Sichuan pepper, spices, bay leaves, white pepper, sugar, salt, cooking wine, light soy sauce, dark soy sauce, rice vinegar, two pot heads, dry starch, edible oil.

Method: 1. First of all, the hairtail fish can be easily scraped off with a steel wool ball, in fact, the so-called fish scales are the surface of the surface like hoarfrost-like substance, use scissors to remove the dorsal fin, head and tail and internal organs of the hairtail, and then wash the hairtail;

2. Slice the green onion and ginger, crush the garlic, prepare the bay leaves, spices, and peppercorns;

3. Cut it into two-inch long pieces with a knife and put it in a basin, add the chopped green onion and ginger slices, 1 gram of white pepper, 2 grams of salt, 30 grams of cooking wine, grasp and marinate for about half an hour;

4. Add an appropriate amount of dry starch to the marinated hairtail and grasp it well;

5. Heat the pot, add less than half a pot of oil, put in the marinated hairtail segments one by one when the oil temperature is hot, fry over medium and high heat until golden brown, and remove the oil;

6. Add a little oil in another pot, add green onions, ginger and garlic slices, bay leaves, Sichuan peppercorns and ingredients and stir-fry over low heat to bring out the fragrance;

7. Put the fried hairtail on it, turn it to high heat and pour in a small half bowl of rice vinegar along the edge of the pot, about 50 grams;

8. Cover the lid and simmer for 1 minute, then open the lid, add boiling water that is flush with the fish in the pot, then add 2 tablespoons of sugar, 4 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 40 grams of wine in two pots, 1 gram of salt, turn to low heat and cover and simmer for 10 minutes, add two washed coriander to remove the smell and increase the fragrance, and simmer for about 20 minutes until the soup is thick.

1.When cleaning the hairtail, it should be noted that the scales of the hairtail fish are firmly attached to the body of the fish, and it is not easy to wash it by hand, and it is very time-consuming to scrape with a knife. If you put the hairtail in water at about 80 degrees Celsius, blanch it for 10 seconds, immediately immerse it in cold water, and then scrub it with a brush or a cloth, and the scales will be removed quickly.

2.However, it is recommended that you add some salt and ginger when cleaning, so that the deliciousness of the fish will not be affected by foreign objects when cleaning.

3.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 lowering cholesterol.

Hairtail, also known as swordfish, is loved by most people. Hairtail fish is delicious, and the benefits of eating hairtail fish are very many, hairtail fish has the effect of nourishing qi and replenishing deficiency, skin, and appetizing. In the general cooking method, braised boiled, steamed, fried and other methods are the most common.

Among them, stewed hairtail fish is the simplest and most delicious. Since the hairtail fish is delicious and has a therapeutic effect, let's take a look at how to stew the hairtail fish to make it delicious and simple.

Stewed hairtail. Material.

Hairtail, egg, flour, green onion, ginger, garlic, Sichuan pepper, seasoning.

Method. 1.Clean up the hairtail and cut it into sections. Use a paper towel to absorb any excess water from the fish. In fact, the scales of the hairtail fish are more nutritious, so you don't need to clean them so clean if you are used to eating them.

2.Mix eggs and flour into a thicker batter, add a little salt to the batter, and coat the fish pieces in batter.

3.Place the battered fish pieces in a frying pan and fry them thoroughly with oil on both sides.

4.Because the fish has been cut with oil, in order to avoid excessive oil intake, there is no need to put oil when roasting the hairtail, and the bottom of the pot is lined with green onions, ginger slices, patted garlic, peppercorns, and ingredients.

5.Put the fish pieces on top of the condiment, pour in cooking wine, soy sauce, a little vinegar, sugar, a little salt, and put in enough water. Simmer over high heat, bring the soup to a boil and then turn to medium heat and simmer. Finally, collect the soup and serve on a plate.

Of course, in addition to stewing hairtail, we can also try braised hairtail.

Material. Hairtail, cooking wine, red pepper, green onion, ginger, garlic, star anise, light soy sauce, sugar, monosodium glutamate, water starch.

Method. 1. Wash the hairtail, take the middle section, and marinate it with salt and cooking wine for 20 minutes;

2. Put the fish in a ventilated place to dry the skin;

3. Remove the oil from the pan, after the oil is hot, fry the hairtail fish over medium heat until golden brown, and remove the oil;

4. Leave the bottom oil in the pot, stir-fry the red pepper segments, green onions, ginger, garlic and star anise, and add the fried fish segments;

5. Cook cooking wine, light soy sauce, a small amount of sugar, add unused water to boil over high heat, then turn to medium heat and simmer;

6. When the soup is basically dry, add water starch, reduce the juice over high heat, add monosodium glutamate out of the pot, and sprinkle with green onion and coriander.

1. Ingredients: 600 grams of fresh hairtail, 1000 grams of chicken broth, a little coriander, carrots, an appropriate amount of green onions, ginger, 2 tablespoons of cooking wine, and a little salt.

2. Soak the fish in warm water and wash it clean, cut it into pieces and add a little salt to marinate for a while.

3. Add a little lard to the pot, add chicken broth, cooking wine and marinate the hairtail fish that has been washed after the flavor of the pot.

4. Wait for the soup to boil for about 5 minutes and cook, add a little coriander and carrot to taste.

How to make stewed hairtail fish? Wash up the hairtail, pour it into the pot, add the green onion, ginger and garlic, the cooking wine is light soy sauce, and stir-fry evenly.

1. 660 grams of hairtail, about 50 grams of all-purpose flour (for frying hairtail), 1 green onion (60 grams), 1 garlic (30 grams), 3 slices of ginger, 15 grams of sugar, 2 dried peppers, 2 large ingredients, 1 gram of Sichuan pepper, 6 grams of dark soy sauce, 20 grams of flavor, 15 grams of vinegar, 5 grams of chicken essence, 15 grams of salt, about 200 grams of cooking oil (for fried hairtail), 10 grams of cooking oil (for stewed hairtail), and an appropriate amount of water.

2. Clean up the hairtail fish and control the water. Dark soy sauce, extremely fresh flavor, and vinegar can all be poured into a bowl.

3. Pour enough oil into the pan and start frying the hairtail. Roll the hairtail in a circle of flour until flour is glued on both sides, and then put it in a pan and fry it.

4. Each section of hairtail is covered with a small layer of flour, and then put it in a pan and fry it until golden brown.

5. Put the fried hairtail on a plate for later use. Pour out the oil that has been fried and do not use it. Raise another frying pan.

6. Cut the green onion into sections and pat the garlic clove with a kitchen knife.

7. Pour about 10 grams of cooking oil into the pot until it is hot for seven minutes, put in the hairtail segments, and then add green onions, garlic cloves, ginger slices, Sichuan peppercorns, spices, dried chili peppers...Put it in together.

8. Add sugar;

9. Pour in dark soy sauce, very fresh flavor and vinegar.

10. Pour in an appropriate amount of water, and the water level is just enough to cover the hairtail;

11. Add salt and chicken essence;

12. After boiling, turn to medium-low heat, cover the pot and simmer for 15 minutes. During the period, you should pay attention, do not stew the water dry, you can use a spatula to gently shovel the bottom of the pot, be careful not to paste the pot.

After a few minutes, open the lid, remove the water and turn off the heat. When serving, you can sprinkle some chopped chives or coriander to garnish it for a better look.