If you want to eat braised hairtail, how can you make it delicious?

The bought hairtail is thawed in advance, put it in a bowl and pour an appropriate amount of water to clean it, put ginger and green onions into a basin, pour an appropriate amount of water and put an appropriate amount of salt to soak for 15 to 20 minutes to clean it, and cut it into minced green onions and ginger slices with a knife for later use. The purpose of soaking with salt is to remove 80% of the pesticide residues in the green onion and ginger, but the time should not be soaked for too long, otherwise the pesticide residues will run into the soaked vegetables, causing white bubbles.

Pour the sliced ginger, a spoonful of cooking wine, and a spoonful of edible salt into a clean hairtail bowl until the edible salt melts and allows to marinate for half an hour, so that the hairtail fish can initially absorb the flavor.

Put an appropriate amount of oil in the pot, put in the marinated hairtail, fry on medium heat until one side is set, then turn over and fry the other side, until it is golden on both sides, do not turn the hairtail fish immediately when you put it in, wait for the bottom to feel that it is almost fried, shake the pot for about 30 seconds to 1 minute to let the hairtail fish naturally get out of the pot, and then use a spatula to turn over and fry to the other side, so that the hairtail will not be broken, if you are a novice, it is recommended to wrap the hairtail with a layer of flour before frying the hairtail, and then fry it in the pan, This is also to ensure that the hairtail fish is not easy to break during the frying process.

Pour an appropriate amount of oil into the pot again, add a handful of rock sugar and fry until it is almost melted, then add the chopped green onion and chili pepper segments to burst the fragrance respectively, pour in the fried hairtail until it is good, and stir-fry evenly.

Pour an appropriate amount of water into the pot of stir-fried hairtail, the amount of water overflows over the hairtail, pour in 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce stir-fry evenly with a stir-fry spatula, cover the pot with a lid, boil over low heat, pour in 1 tablespoon of edible salt, stir-fry evenly, cover the pot and continue to cook.

When the soup is almost cooked, open the lid and turn to high heat to drain the soup, then turn off the heat and put it out.

Hello landlord, braised hairtail is very delicious, its homely practice is: first wash the hairtail, cut into pieces, then add cooking wine and salt to marinate for 5 minutes, chop ginger and garlic, add oil to the pot, put in the hairtail, fry the hairtail until golden on both sides, put ginger and garlic soy sauce and other seasonings in the pot, and then take the fish, cover and simmer for 5 minutes after boiling, and reduce the juice on high heat.

Ingredients: hairtail, green onion, garlic, two pot heads, dark soy sauce, light soy sauce, salt, sugar, chives, Sichuan pepper, rice wine, dried chili, ginger, peanut oil.

Method:1Remove the internal organs, remove the head and tail, scrape the outer skin, wash and cut the sections, control the moisture and set aside.

2.Marinate the hairtail with shredded ginger, Sichuan pepper and rice wine for half an hour.

3.Drain the marinated hairtail with kitchen paper, heat a small amount of vegetable oil in a pot, and fry the hairtail until golden brown on both sides. Prepare a few cloves of garlic and cut a few slices of ginger for later use.

4.Pour out the excess oil from the pan and continue to heat and add the garlic cloves, ginger slices, chili peppers, light soy sauce and dark soy sauce.

Add a small amount of the second pot head, and finally add boiling water to boil until the soup is almost dry, add an appropriate amount of sugar.

5.Remove from the pan and sprinkle with chopped chives.

Ingredients: 1 hairtail, 1 2 green onions, 5 slices of ginger, 2 cloves of garlic, 1 green onion Marinade: 1 3 tablespoons salt, 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 2 tablespoons corn starch.

Sauce: 1 3 tablespoons sugar, 1 3 tablespoons salt, 1 tablespoon cooking wine, 1 2 tablespoons cornstarch, 1 tablespoon soy sauce.

Seasoning: 1 bowl of oil.

1. Fry. Wash and dry the hairtail, and use a paper towel to absorb the water for insurance. Another option is to coat it with flour so that it doesn't crumble easily due to the presence of water. Put oil in a pan, heat it, fry the fish, turn the noodles in the middle, fry until golden brown on both sides, and set aside.

2. Burn. Change the oil, add green onions, ginger and garlic, stir-fry until fragrant, and stir-fry the hairtail. Put cooking wine, soy sauce and vinegar, simmer, put an appropriate amount of sugar and salt, stir-fry a few times, add water, and level with the hairtail. Turn on high heat to concentrate the soup and serve on a plate.

Note: It is better to have a hairtail fish, which is smaller and tasty. It is very important to fry it, coated in a little flour, it is thin and will be very crispy.

First of all, we wash the hairtail. Cut into small pieces. Marinate for a while with ginger, shallots, salt, cooking wine.

Coarsely coated with starch. pot. Fry in oil until golden brown.

Expose ginger, shallots, garlic and stir-fry until fragrant. Add the water packet, add the hairtail, and add the dark soy sauce. Salt and vinegar.

Sugar. Crumb. Hook the roasted liver into the water, starch, and seven fruits.

Golden and loud. Delicious scented red ribbon Fish Castle.

Wash the hairtail and cut it into small sections, slice the ginger, cut the green onion into chopped green onions, separate the green onions, mince the garlic, beat an egg, pour oil into the hot pot, wrap the hairtail in egg liquid and fry it in the pan until golden brown on both sides, pour an appropriate amount of oil into the pot, pour in the green onions, ginger and garlic and stir-fry until fragrant, pour in the hairtail, add a spoonful of cooking wine, light soy sauce, rice vinegar, dark soy sauce, half a bowl of water, boil, add salt and sugar, adjust to medium heat and simmer for five minutes, pour in water starch to thicken, and sprinkle out of the pot.

The home-cooked recipe for braised hairtail is as follows:Ingredients: 500 grams of hairtail, 10 grams of ginger, appropriate amount of chili pepper, 5 grams of oil, appropriate amount of salt, 10 grams of green onion.

1. Prepare ginger, garlic, green onions, coriander, and chili peppers as shown in the figure below.

2. Fry the hairtail and noodle sauce and set aside as shown in the figure below.

3. You can add a little more oil and ginger to stir-fry as shown in the figure below.

4. Add the hairtail and fry it over the heat to make it golden brown as shown in the figure below.

5. Fry golden brown on both sides, add salt, soy sauce and a little vinegar as shown in the picture below.

6. Add garlic, green onion, chili pepper and chicken essence as shown in the figure below.

7. Add water, boil over high heat, simmer over low heat, and reduce the soup as shown in the figure below.

The preparation of braised hairtail is as follows:

First of all, prepare the ingredients you need to make this dish: hairtail. The hairtail fish you usually buy is generally frozen, so it must be thawed naturally, and do not use boiling water to scald it, as the meat will become loose and affect the taste.

Clean the scales on the hairtail, cut off the head and tail to clean the internal organs, and cut the hairtail that is not very wide and thick directly with scissors into appropriate inch segments.

Add salt and cooking wine, ginger slices, marinate for about 10 minutes to remove the smell.

Heat a wok over medium heat until the palm of your hand is hot, pour in cooking oil and heat. Drain the salted water, then put the fish on kitchen paper to soak off the excess water.

Pick up the hairtail with chopsticks, roll it in the starch, dip a thin layer of starch to coat the fish, slide the hairtail pieces into the pot one by one when the oil temperature is hot, and turn down the heat to fry.

Fry the hairtail until golden brown on one side, then turn over and fry on the other side.

When the hairtail is fried until both sides are golden brown, you can smell the aroma of the fish, turn off the heat and take out the hairtail for later use, if you are hungry, you can already steal two pieces to relieve your hunger, because this step has been the finished version of the dry-fried hairtail. But don't finish eating, after all, what we're going to do today is braised hairtail.

After pouring out the oil for frying the hairtail, ** continue to the next step, leave a little base oil in the pot to make a braised oil, and add the green onion, ginger and garlic to stir the fragrance when the oil is hot.

Spread the fried hairtail on top of the green onion, ginger and garlic, pour a little dark soy sauce and vinegar, the salt has been left out when marinating, and only the soy sauce needs to be colored.

Add a little sugar and add hot water, and the amount of water can be submerged in the hairtail.

Bring the hairtail to a boil over high heat and simmer over medium heat for a few minutes.

The fried hairtail itself is already cooked, simmer it lightly for a few minutes on high heat to collect the soup, the color is red and bright, and the soup is viscous and ready to come out of the pot.

1.Remove the head, tail, internal organs and fins of the hairtail, clean it, and cut it into even sections with scissors.

2.Wipe the surface of the hairtail with kitchen paper or air dry.

3.Evenly coat each piece of fish with cornstarch.

4.Heat the pan with more oil, half the thickness of the hairtail oil, and fry the fish.

5.Fry thoroughly on one side, turn over and fry again until golden brown on both sides.

6.Slice the ginger and garlic, cut the green onion into sections, and cut the flowers. Octagonal ready.

7.Leave the oil for frying the fish in a pan and fry the chives, ginger and garlic.

8.Put the hairtail in the pot, add the cooking wine, and light soy sauce.

9.Pour boiling water into the pot, just over the hairtail. Add salt, sugar and pepper. Bring to a boil over high heat, reduce heat to low and simmer for 10 minutes.

10.Open the lid and observe that the soup is almost closed, pour vinegar along the edge of the pot, and then reduce the juice over high heat.

11.Serve on a plate and sprinkle with chopped green onions.