How to make sweet and sour hairtail fish so that there is no fishy smell at all?

During the New Year, the family will definitely prepare fish at the Chinese New Year's Eve dinner, my family does not like to eat fish very much, but this ribbon fish is my favorite food, especially the fried ribbon fish, which tastes crispy and fragrant. That's why my family's most popular is this hairtail. Then I changed the method today, and added wine to the sweet and sour hairtail fish to remove the fishy flavor and increase the flavor.

The dish shared today is the sweet and sour hairtail with wine, is it the first time to eat it, because there is wine to remove the fishy hairtail, so the fishy smell of the fish is not so strong, and I also added tomato sauce to make the color more red and bright, and it also makes people appetize and eat very much. Then come and learn with me how to take this fish, it is very simple, no fishy smell, sweet and sour, and it is difficult to skip a meal.

Sweet and sour hairtail with wine].

Ingredients required——

500 grams of fresh hairtail, 1 tablespoon of white wine, a small amount of Sichuan pepper, appropriate amount of green onion, ginger and garlic, 1 tablespoon of white vinegar, 1 egg, 20 ml of sake lees, 1 star anise, 1 sugar, 10 grams of sugar, 1 spoon of tomato paste, 10 grams of starch.

Production steps: 1. First buy the hairtail fish and clean it up, and then ask the merchant to help handle the hairtail fish and clean the internal organs of the hairtail. Then cut the hairtail into small pieces of about 6 cm, prepare 1 tablespoon of high-strength liquor, and pour it into the hairtail to remove the fish.

Then add Sichuan pepper and star anise and marinate for about 10 minutes. (When marinating the hairtail, you should make a few small cuts on the hairtail with a knife, so that the pickled hairtail will be more flavorful).

2. Knock the eggs into a small bowl, add an appropriate amount of starch and stir well, and evenly cover the marinated hairtail with egg liquid. Heat the oil in the pan, put the hairtail wrapped in egg wash into the pan and fry until golden brown on both sides.

<>3. After the hairtail is fried, put it out and put it on a small plate. Prepare a bowl of sauce, add sake lees, white vinegar and sugar to a small bowl and stir well, then prepare green onions, ginger and garlic. Cut the garlic and ginger into slices, and cut the shallots into sections.

4. Heat the oil in another pot, then put the green onions, ginger and garlic, as well as the peppercorns and star anise used for marinating the hairtail into the pot to fry the fragrance.

5. Put the fried hairtail pieces into the pan and stir-fry for a while.

6. Turn to high heat, pour the sauce you just prepared into the pot and start cooking.

7. Because there is sauce, so don't prepare another water, and when the sauce in the pot is almost finished, you can turn off the heat and serve it out. Put it in a small plate and sprinkle it with chopped green onions to garnish, it looks great and has a full appetite. The sense of ritual in life is given to oneself, and a little careful thinking about cooking can add a lot of fun to the dishes.

Tips]: 1. The best way to make this dish is to focus on sweet and sour flavors, because this tomato sauce and sake lees are slightly salty, so there is no additional salt. If you have a friend with a heavier taste, you can still add a little salt.

2. After the fish is bought, it must be cleaned up, and we will deal with it if the merchant has not dealt with it.

3. Marinate the hairtail in advance, so that the fried hairtail will taste better, just remember not to let the child eat this dish, be careful of getting drunk.

The taste of sweet and sour hairtail fish wants to make is not fishy, the important point is pickling, after pickling, the hairtail improves the freshness and reduces the fishy smell, so the sweet and sour hairtail fish tastes good, and the pickling does not need too complicated seasonings, it can be marinated with white wine and cooking wine.

If you want to make sweet and sour hairtail without fishy smell at all, you must first marinate the hairtail with white wine, and the hairtail fish that comes out of this way tastes very delicious and has no fishy smell.

First of all, we marinate the fish with green onions, ginger and cooking wine for about half an hour, as long as it can effectively go to the pot, put the oil in the pot and put the sweet, sour and salt, put the fish in it, and simmer for about 10 minutes.

Production process.

1. Remove the head, scales and internal organs of the grass carp, clean them, open them along the dorsal bone from the middle piece, remove the fish meat on both sides, and then cut the blade into thin pieces. Add cooking wine and marinate for 20 minutes. Knock the eggs into a bowl, add the dry starch and beat into a batter.

2. Put oil in the pot, when it is 70% hot on medium heat, evenly coat the fish fillets with egg batter, fry them in oil until golden brown, and drain the oil. Place on a plate.

3. Leave a little oil in the pot, add shredded ginger and stir-fry a few times, add vinegar, sugar, tomato paste, salt and 40ml of water in turn, stir a few times, then add wet starch, stir in one direction with a shovel, and mix into sweet and sour sauce.

4. Quickly pour the prepared sweet and sour sauce over the fried fish fillets.

Delicious tips: 1. There is a difference between male and female carp, and it is best to buy male carp when buying, because its meat is fatter and more meaty; Whereas, female carp has fish eggs and is more fragrant.

2. When cleaning the carp, be sure to completely remove the gill pieces to prevent the fish head from being sand-trapped; In addition, the black coat in the belly of the fish should be cleaned to avoid a fishy smell.

3. Before frying the fish, wipe the pan with ginger to prevent the fish skin from sticking to the pan; In addition, when frying the fish, try not to turn the body of the fish to avoid the meat being broken.

Production key. 1. When using the oily skin, use a wet towel to simmer softly, otherwise the oily skin is very easy to break after encountering the air, and the "fish body" cannot be wrapped.

2. The mashed potatoes should be finely basketed to improve the taste of "vegetarian fish".

3. When frying the "fish", turn it in the pot, the action should be light, and do not break the oil skin, which will affect the shape of the finished dish.

Ingredients: carp, green onion, ginger, garlic.

Seasoning: light soy sauce, sugar, vinegar, cooking wine, tomato paste, salt, starch, flour.

Sweet and sour sauce: 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar, 5 spoons of water, just mix according to this ratio to ensure success!

Step 1: After the carp is cleaned up, drain the water, cut a knife diagonally on each side of the fish body (first 1 cm deep, then 2 cm deep), and marinate lightly with pepper, light soy sauce and a little salt.

Step 2: Mix light soy sauce, sugar, vinegar, cooking wine, water and a spoonful of tomato paste into a sweet and sour sauce and set aside.

Step 3: Mix the starch and flour into a paste and spread evenly on the marinated fish.

Step 4: Heat the oil until it is 70% hot, lift the tail of the fish, fry the fish head in oil first, then scoop the oil and pour it on the fish, and then slowly put the fish into the oil pan when the batter is solidified.

Step 5: Fry the fish until golden brown, remove the oil and put it on a plate for later use.

Step 6: Leave a little oil in the wok, add chopped green onion, ginger and garlic and stir-fry until fragrant, then pour in the seasoned juice, add a little wet starch to thicken the pot and pour it on the fish.

When frying fish, you need to grasp the temperature of the oil, if it is cold, it will not be colored, and if it is too hot, it will not be cooked on the outside and on the inside; The tail of the fish must not be cocked.

Material: Grass carp (grass carp).

Seasoning: tomato paste, sugar, white vinegar, cooking wine, salt, eggs, chicken powder, corn flour, starch water 1, cross the grass carp first, and then cut it into pieces.

2. Season the sliced fish (salt, a little chicken powder, eggs, cooking wine) and marinate for 20 minutes.

3. Decorate the bowl with cornstarch, and then marinate the marinated fish pieces with jade powder on the surface.

4. Put an appropriate amount of oil in the pot, and then put the chopsticks with wooden dry water in the hot oil, if the chopsticks are bubbling around the chopsticks, it means that the oil temperature can now put the fish pieces with cornstarch and fry them.

5. Fry the fish pieces until golden brown and crispy, remove them, and leave a little oil in the pan.

6. Add an appropriate amount of tomato paste, sugar and vinegar to the starch water and stir well.

7. Put the starch water mixed into the pot to thicken, and immediately put in the fried fish pieces after the thickening of the starch water, and quickly stir-fry evenly.

8. Sprinkle with peanuts.

When washing fish, wash it with vinegar and there is no fishy smell.

Many people wash off the silver scales on their bodies. In fact, the so-called silver scales are not scales, but a layer of epidermis formed by special fats, called "silver fat", which is a high-quality fat with high nutritional value and no smell or odor. This fat not only has the effect of lowering cholesterol, but also has the effect of beautifying hair.

Ingredients: Hairtail.

Sugar, ginger, green onions.

Vinegar Sweet and sour preparation of hairtail.

Remove the internal organs of the hairtail, wash it and cut it into small pieces for later use, do not remove the silver scales.

Add a pinch of salt and a teaspoon of cooking wine to marinate for 15 minutes, then pour in the dry starch and grasp it well.

Put oil in the pan, when the oil temperature is 7 hot, put in the hairtail and fry it until golden brown, remove and drain the oil for later use.

When frying the hairtail, it should be fried over high heat to lock the surface of the hairtail, and then fried over medium heat to make it cooked and fried thoroughly.

Pour oil into a wok and stir-fry the green onion and ginger until fragrant.

Add four tablespoons of vinegar (40 grams), three tablespoons of sugar (30 grams), one tablespoon of cooking wine (10 grams), two tablespoons of light soy sauce (20 grams), and five tablespoons of water (50 grams) to bring to a boil. I didn't add salt to the soup because I didn't add it to the soup when I marinated the fish just now, so I can taste the flavor of the soup and adjust it appropriately according to my personal taste.

Pour in the fried hairtail.

Bring to a boil and simmer over low heat for about 5 minutes, until the soup is thick, then serve.

Don't dry up the soup, the sweet and sour fish soup with rice is very delicious.

A friend asked how big the soup spoon is, make up a picture, it is the spoon we usually drink soup, a spoon holds about 10 grams of water, and my soup spoon is slightly larger.

Hairtail fish is one of the most common freshwater fish in daily life, and it is a common specialty food on the table of ordinary people. When it comes to hairtail, there are many ways to eat it, such as stewed hairtail, deep-fried hairtail, and deep-fried hairtail. Today we are going to share a delicious dish related to hairtail, the name is sweet and sour hairtail.

When it comes to sweet and sour hairtail, many people say that the sweet and sour fishy smell they make is very strong and does not taste, what should be done? In fact, there are also methods and tips for making sweet and sour hairtail, when making sweet and sour hairtail, you must add one more process, only by adding this step, the sweet and sour hairtail fish made will not have a fishy smell, and it is colorful and delicious.

Step 1: Clean up the hairtail, remove the head and tail, remove the dirt in the abdominal cavity of the fish, and at the same time remove the black mucosa of the abdominal cavity of the fish.

Step 2: Cut the ginger slices into shredded ginger, put the shredded ginger into a plate with hairtail, add light soy sauce, add edible salt, add an appropriate amount of rice wine, and set aside to marinate for 30 minutes.

Reminder: Ginger slices and rice wine can remove the fishy smell of hairtail, add more ginger slices and rice wine when marinating hairtail, and make hairtail fish not fishy at all. In addition, everyone also remembers that before making sweet and sour fish into the pot, you must add one more process, this step is to marinate the hairtail in advance, only by marinating it in advance, the sweet and sour hairtail fish will be colorful and delicious.

Step 3: Out of the pot, add more vegetable oil to the pot, drain the marinated hairtail and add it to the pot, fry it slowly over slow heat, fry it until the surface of the golden hairtail is golden and crispy, and then dry the hairtail fish and set it aside for reservation.

Step 4: Take a small plate, add a teaspoon of soy sauce, two teaspoons of vinegar, two teaspoons of sugar, one teaspoon of salt, and one teaspoon of oil to the bowl, mix well to make a sauce, and set aside for reservation. Green onions, star anise and other ingredients are ready.

Step 5: Remove from the pot, leave an appropriate amount of oil in the pot, add green onions and stir-fry until fragrant. After that, add the hairtail to the pot, and at the same time add the fried seasoning sauce, open and close the juice, so that the hairtail can completely absorb the seasoning juice.

After the sugar is fried, a delicious sweet and sour hairtail is complete. Due to the early addition of the marinating process, the sweet and sour hairtail made is more flavorful and very delicious.

Everyone should remember to add an extra process before making sweet and sour hairtail into the pot, and this step is to marinate the hairtail. Marinating the hairtail can not only make the hairtail more flavorful, but also remove the fishy smell of the hairtail, which is a way to kill two birds with one stone. If you're looking for a delicious sweet and sour hairtail, be sure to add this step.

Marinate the hairtail in green onion and ginger cooking wine for a while. The hairtail that comes out of this way is very delicious and not fishy at all.

Ginger and cooking wine can remove the fishy smell of hairtail, and when marinating hairtail, add more ginger and cooking wine to make hairtail fish that is not fishy at all. And it's delicious.

Step 1: Clean the hairtail, remove the head and tail, remove the dirt in the belly of the fish, and remove the black membrane in the belly of the fish, then clean it, cut it into segments of appropriate size with scissors, and set it aside for later use.

There are many varieties of fish, but if you want to say that it tastes good without thorns, it is easy to buy and easy to make, and it is suitable for a family to take, I first think of hairtail! Hairtail fish is a freshwater fish, containing a variety of mineral elements and a variety of nutrients necessary for the body.

Sweet and sour hairtail main ingredients: 4 hairtails, 6 sections of dongru, 6 ginger slices, 6 garlic cloves, 15 sesame peppers, 1 dried chili pepper, 1 auxiliary materials: fried hairtail and then boiled, the meat texture is not easy to disperse, the taste is better, it is very delicious to make sugar, cool or stewed, tapioca starch, appropriate rice wine, 2 teaspoons light soy sauce, 2 teaspoons of rice wine, a small half bowl of sweet and sour garlic juice, a small half bowl of salt, a small spoon of salt, processing technology:

Remove the internal organs and fine lin, rinse and control drying, use paper to absorb the water on both sides of the fish, fry the shallots, garlic, chili peppers, and peppercorns in the pot, pour in rice wine + light soy sauce + rice wine + sweet and sour garlic juice + salt, boil and open into the fried hairtail, pour into the appropriate boiling water, tapioca starch, appropriate rice wine, 2 teaspoons light soy sauce, 2 teaspoons of rice wine, a small half bowl of sweet and sour garlic juice, a small bowl of salt, a small spoonful of salt, the fish body is evenly sticky, and the tapioca starch is added to the pot with more oil, and the hairtail will be fried over medium and low heat until the two sides are golden and the Zen hole is pinned. Pay attention to the oil splash, don't get it, you should use long chopsticks to fry the hairtail, and reserve more hairtail fish from the pot, so you can fry it in batches.

Fry chives in the pot, garlic, chili pepper, peppercorns, pour in rice wine + light soy sauce + rice wine + sweet and sour garlic juice + salt, boil open, pour in the fried hairtail, pour in appropriate boiling water, and boil the hairtail without passing the lid, cover and simmer for 20-30min on medium low heat, according to the color of the fried sugar. Okay, little tips.

When frying hairtail, don't turn it red, boil the lid and simmer over medium low heat for 20-30min, according to the color of the fried sugar. Otherwise, it is easy to fry the skin and paste the meat inside, or raw. The fried hairtail is boiled again, the texture of the meat is not easy to loosen, the taste is better, and it is delicious when made into sugar cool or stewed.