How does the oily hairtail do this, how does the oily hairtail fish

First of all, the hairtail is handled, the head and tail of the fish are cut off, the fins are not to be cut off with scissors, and the fin is torn off directly from the tail (so that the fish bones inside can be brought out), and then the internal organs are removed and cleaned (pay attention to the silver grease on the surface of the hairtail, its nutritional value is very high), and then put a word flower knife on the hairtail, do not cut off, and then turn it over, continue to play the flower knife, about 10 knife positions to cut off, all cut and set aside. In this way, it is easy to taste and one of the tips.

After cutting the hairtail, put it in a large bowl, add chopped green onion and ginger, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, an appropriate amount of pepper, 1 tablespoon of salt, grasp and mix evenly with your hands, grasp and mix for a while, so that it is easier to absorb the flavor, and then set aside to marinate for 20 minutes.

Next, we mix a sauce, add 2 spoons of cooking wine, 2 spoons of light soy sauce, 2 spoons of balsamic vinegar, 1 spoon of sugar to a small bowl, and finally put a little less salt, stir well, and our sauce is ready. Spare.

After the hairtail is marinated, it is wrapped in a layer of starch, a thin layer can be, not too much, start the pot and burn the oil, the oil can not pass the bottom of the pot, the oil is burned until it smokes, and the hairtail fish is set quickly (the surface of the pot is set faster at high oil temperature, and the fish skin is not easy to stick to the pan and can also lock the moisture of the fish, one of the tips), you don't need to turn it over repeatedly, wait for the bottom of the hairtail to be golden and then turn it over, fry both sides until golden, and then put it out for later use, it takes about 4 to 5 minutes.

Leave the bottom oil in the pot, add green onions, ginger, garlic, star anise, and dried chili peppers (you can not put them if you don't eat spicy), fry them first, then pour in the seasoned sauce, put in the fried hairtail, add an appropriate amount of boiling water, can not pass the hairtail, simmer for about 3 minutes on medium heat, and then pour some balsamic vinegar along the edge of the pot when the time is up, and then turn to high heat to collect the soup, you can get out of the pot, and our hairtail fish is ready. The hairtail is sweet and sour and appetizing, the water of the fish is locked, and the texture is tender and tender, and there is no fishy smell at all.

Step 1 Chop the garlic cloves, cut the parsley into sections, and don't have coriander or green onions!

2. Wash, cut and lay the hairtail; Add the sliced ginger and a teaspoon of puning bean paste (a little less, it's salty)!

Pour water into the pot and bring to a boil!

After the water boils, put the hairtail and steam, and steam it for 7-8 minutes on high heat!

Step 5: Bring out the steamed hairtail, boil the pot dry, put the oil, stir-fry the minced garlic and parsley until fragrant, pour some light soy sauce and boil with the oil, and turn off the heat!

Ribbon fish is a kind of fish that lives on the surface of the light ridge and simple water, because it is delicious and nutritious, it is loved by people, and the ribbon fish refers to the ribbon fish that is caught with a fishing rod, not the ribbon fish, and in life there is a food called Iwano Mountain to make oil ribbon fish, oil ribbon fish, it is a cold-water ribbon fish, small size and thin and delicate meat with bite stagnation, generally less than one meter, no stone bones on the back, and the taste is better.

Hairtail in oil is just one dish. It is just a dish in which the hairtail is fried in cooking oil until golden brown on both sides, and there is no big difference in the quality of the main hairtail, but the nutrients are lost during the cooking process.

Ribbon fish is delicious and suitable for steaming, the oil ribbon fish has more oil on the body, not very suitable for steaming, we often say that the oil ribbon fish refers to the ribbon fish after frying, and the fishing belt often inhabits the water depth of 20 to 100 meters offshore, fishermen in addition to using nets to catch a large number of fish, but also use bait to lure the method of catching, the fishing ribbon is called "fishing belt", the fish body grows, the surface color is white as silver, shiny, the quality is better than the general ribbon fish.

Oil-drizzled sea bass.

Catalog Ingredients: Production Process:

Raw material for this section: one sea bass. One pound and three taels. Sister Duck said that it could not exceed one and a half catties. Otherwise, the taste will be discounted.

Ingredients: 2 red peppers. Three small sprigs of chives. A small handful of parsley. A small piece of old ginger.

Seasoning: steamed fish soy sauce, rice wine.

The production process of this paragraph:

1.Wash the sea bass and split it from the middle bone. Turn it over and spread it in **, rub the fish body with a little salt and pepper, and marinate for ten minutes.

2.Wrap in plastic wrap, prick a small hole with a toothpick, put in the microwave and heat on high for four minutes. Remove and decant the fish juice.

3.Spread the shallots, coriander, ginger and red pepper slices on the fish. Take a bowl, pour in two spoons of steamed fish soy sauce, a spoonful of rice wine, a little chicken essence, mix well and pour into the fish.

4.Heat up the wok, pour in the oil, pour more. Burn as hot as possible until 10 percent. Pour over the fish.

Ingredients: Ingredients: 1 yellow croaker (about 750 grams).

Seasoning: 15g shredded green onion, 5g minced ginger, minced chives, shredded red pepper, 10g garlic oil, 1000g salad oil, 15g abalone juice, 8g maggi fresh, 5g light soy sauce, 8g salt, 8g monosodium glutamate, 10g chicken bouillon, 50g broth.

The method of this paragraph: 1. Slaughter the yellow croaker, cut from the abdomen, remove the internal organs, and then remove the scales and gills, and wash it.

2. Put the washed fish into a knife from the abdomen and cut the fish in two along the middle bone, then marinate with salt and monosodium glutamate for 15 minutes.

3. Put the marinated yellow croaker into the salad oil that has been burned to 40% hot and fry it over medium low heat for 2 minutes, then take it out, put it in the steamer and steam it over high heat for 5 minutes, and then take it out.

4. Mix the abalone juice, broth, Maggi fresh, light soy sauce and chicken essence into juice, then pour it on the yellow croaker, then add shredded green onion, minced ginger, minced chives and shredded red pepper to decorate, and drizzle with garlic oil that is burned until it is ten percent hot.

Ingredients: 1 grass carp (1000g), 100g chives, 30 peppercorns.

Seasoning: ginger slices, cooking wine, salt, light soy sauce, and oil.

Method: 1. Remove the scales and gills of the grass carp, cut the fish belly and intestines, cut and drain, put a flower knife on both sides of the back, and marinate it with salt and cooking wine; Wash the chives, peel and remove the roots, wash and cut into 3 cm long sections, and then cut them into thin strips for later use.

2. Put the bottom of the ginger slices on the plate, put the marinated grass carp, pour a spoonful of light soy sauce, steam for 15 minutes after boiling the pot on high heat, and evenly sprinkle the shredded green onion on the fish segments.

3. Pour oil into the pot, burn until it is 60% hot, add Sichuan pepper and fry until fragrant, remove Sichuan pepper, and pour the hot oil on the fish segment.

Preparation: Kill the fish, bleed and wash. Cut the fish in half along the backbone of the fish, and cut the front and back of the two parts of the fish obliquely several times, paying attention to keeping the fish body intact.

2. Boiled fish in white water: Boil the pot under water, put an appropriate amount of pepper and salt to remove the smell, bring to a boil over high heat, and cook over medium heat for 7 minutes.

3. Adjust the sauce: Adjust the oil, pepper, garlic, vinegar and real fish soy sauce into a thick and appropriate sauce in proportion.

4. Plating: Drain the fish and arrange it in half, and evenly coat the fish with sauce.

Method. 5. Stir-fry chili oil: put the salad oil in cold oil, 5 into a hot dry chili section, stir-fry and add pepper oil after changing color.

6. Oil: Pour oil on the head and tail of the fish, and drizzle the other parts with chili peppers and oil, and then you can get out of the pot. Garnish with chopped green onions.

Tips: 1. When boiling fish, the tail of the fish is cocked to indicate that the fish is very fresh, and the more warped, the better the freshness.

2. Knife cutting the fish body can make the oil drenched fish more flavorful.

3. Before boiling the fish, add an appropriate amount of pepper and salt to effectively remove the fishy smell.

4. Grass carp and crucian carp can also be made into oily fish, and the weight is about one catty.

Extended Materials. Crucian carp drizzled in oil.

Oil pouring is a cooking technique in Cantonese cuisine, and its operation process is roughly as follows: first put the main ingredient in the brine pot to soak it into the flavor, then take it out and hang a layer of syrup, wait until the syrup on the surface of the main ingredient is dried, and then fry the surface of the main ingredient until crispy by pouring hot oil.

The dishes made in this way are not only flavorful on the inside, but also crispy on the skin. The crucian carp that I want to introduce to you next should be said to be based on the method of oil drenching, and we have innovated in the taste of the finished dish, so as to make the dish more selling.

When it comes to making this dish, it can be roughly divided into the following six steps.

Step 1: Process crucian carp.

The main ingredient must be live crucian carp. There are two ways of primary processing: one is to cut the back of the crucian carp to take the internal organs, and the other is to cut the internal organs from the abdomen.

In terms of the appearance of the finished dish, the crucian carp processed by abdominal incision is more beautiful; On the other hand, the crucian carp with a knife on the back can be poured with hot oil more fully, so the texture of the dish is more crispy.

How to pour fresh fish in oil.

1.Wash the fish, draw oblique knives on both sides of the fish body, stuff 5 sections of green onion and 5 slices of ginger into the fish belly, smear with salt and wine for 10 minutes, add 20 grams of water, 10 grams of oil, cover with adhesive film, and steam for 6 minutes with strong microwave.

2.Cut the remaining green onions, ginger and chili peppers into long strips and spread them on the cooked fish.

3.Pour the salad oil into a sauté bowl, stir-fry in a strong microwave for 3 minutes, and then pour the oil over the fish while the oil is hot.

It's about the same as an eggplant drizzled in oil.

You can add green onions, ginger, green and red peppers, perilla and so on to the fish in oil.

Oil-drizzled sea bass.

Materials

1 sea bassGreen onions1 root.

Ginger1 pieceGreen and red peppers2 pcs.

2 tablespoons of steamed fish soy sauce and an appropriate amount of chicken essence.

Salt to taste, oil to taste.

PerillaOf little consequence.

Method.

Step 1

The sea bass is cleaned up, which is a one-step fish sellerDispose of it cleanly, just go home and rinse it off.

Step 2

Cut a few knives diagonally on both sides of the back of the fish, put an appropriate amount of salt and spread evenly, and stuff in ginger slicesMarinate for more than 15 minutes.

Step 3

Shred green onions, ginger and green and red peppersSpare.

Step 4

Take a flat chassis and spread ginger slices and perilla leaves on the bottom of the plate. If you love fish, you can grow a pot of perilla by yourselfThe deodorization effect is particularly good.

Step 5

Put the fish, steam it in a pot, steam it on high heat for 12 minutes after the water is boiled, turn off the heat and simmer for 2 minutes, take it out, and put it on a fish plate for later use.

Step 6

Mix the steamed fish soy sauce with the chicken essence and stir well.

Step 7

Pour evenly over the fish.

Step 8

Spread with shredded green onions, ginger and chili peppers.

Step 9

Drizzle with hot oil and serve.

Cooking Tips:

The time to steam the fish is determined according to the size of the fish, and about a pound of fish is basically12 minutesThat's enough.

Teach you how to make fish in oil Put the fish on a plate and marinate it with some rice wine. Other ingredients are, green onion, ginger, non-spicy green and red chili, fungus, soy sauce, vinegar, Sichuan pepper, coriander. Soak the fungus in water until soft, green and red peppers, ginger and shallots and shreds.

Put water in the pot, it has the appearance of half a pot, and you can spread the fish when you cook it later. After the water boiled, I took out the fungus in the water, for fear that it would be unclean and bad for my stomach. Put the fish in a pot, open the lid and bring to a boil over high heat, cook for another three minutes, turn off the heat and lid.

Simmer for 5 minutes. Put the fish in **, and spread green onions, green and red peppers, and coriander on the fish. The general recipe is to spread the shredded ginger as well.

Serve with some soy sauce and vinegar and pour around the fish. In a clean pot, put some sesame oil and corn oil (other oils are fine), and put some peppercorns. When the oil is hot, remove the peppercorns.

When the oil is smoking, pour the oil evenly over the fish and vegetables.

Hairtail is a fish that lives in freshwater, and is loved by people because of its delicious and nutritious taste, and there is a food called oily hairtail in life. In fact, the hairtail is still the hairtail, it is just a dish, it is a dish that deep-fried the hairtail in cooking oil until golden brown on both sides, and there is no big difference in nature, but the nutrients will be lost during the cooking process. The common hairtail fish, such as saury, skirting, fat belt, oil belt, etc., has a flat side like a belt, silver-gray, with small spots on the body, and a large head and mouth.

How to make braised hairtail fish.

1. First of all, prepare an appropriate amount of hairtail, garlic, ginger slices, salt, cooking wine, and dried chili.

2. Then clean the hairtail, remove the fins, and cut it into segments.

3. Then put an appropriate amount of oil in the pan, pour in the water to control the dryness, fry until golden brown on both sides, and then remove it.

4. Then pour in an appropriate amount of ginger, garlic and dried chili peppers and stir-fry until fragrant.

5. Finally, add the hairtail fillet and stir-fry for 3-5 minutes, add an appropriate amount of water, salt and cooking wine and simmer for 3-5 minutes.

How to coat fried hairtail in flour.

1. Beat 1 egg in a bowl and stir well; Prepare a dish of cake flour.

2. Wash and drain the hairtail.

3. Wrap the hairtail in a layer of egg liquid, then take it out, put it in low-gluten flour and evenly coat it with a layer of dry flour, and then you can start frying.

Pan-fried hairtail wrapped in flour or batter.

Pan-fried hairtail is more suitable for flour than batter, because there is moisture in the batter and it is easy to stick to the pan during the frying process. The hairtail coated with flour has a lower chance of sticking to the pan when fried, and it can also avoid frying the hairtail or causing the loss of moisture from the fish, so that the fried hairtail is more tender and the puff pastry on the outside is also delicious.

1.Wash the fish, make a few cuts evenly with a knife on both sides of the fish, and then smear the inside and outside of the fish with salt and cooking wine and marinate for 1 hour.

Prepare green onions, ginger and chili noodles.

2.Prepare green onions, ginger and chili noodles.

Put the marinated fish in a steamer, and after 3-5 minutes of boiling, pour out the bloody water on the surface of the fish body that oozes from the fish plate, and return to the pot to continue steaming.

3.Put the marinated fish in a steamer, and after 3-5 minutes of boiling, pour out the bloody water on the surface of the fish body that oozes from the fish plate, and return to the pot to continue steaming.

After steaming for about 7-10 minutes, turn off the heat, and then don't pour the water seeping out of the fish plate, it's useful.

4.After steaming for about 7-10 minutes, turn off the heat, and then don't pour the water seeping out of the fish plate, it's useful.

Fry the peppercorns over low heat until fragrant, add the chili noodles, green onions, ginger, and stir-fry until fragrant.

5.Fry the peppercorns over low heat until fragrant, add the chili noodles, green onions, ginger, and stir-fry until fragrant.

Put the juice in the fish plate, add vinegar, soy sauce, sugar, white wine, cooking wine, chicken essence and boil for a while, and pour the sauce on the fish.

6.Put the juice in the fish plate, add vinegar, soy sauce, sugar, white wine, cooking wine, chicken essence and boil for a while, and pour the sauce on the fish.