How to make the extra small hairtail fish delicious, and how to make the best way to eat the small h

The practice of home-cooked small hairtail.

Ingredients. Hairtail 200 grams.

Oil and salt to taste.

Light soy sauce to taste.

Ginger and garlic to taste.

Cooking wine to taste.

Seasoning: Appropriate amount.

Vinegar to taste. Method steps.

Prepare some ingredients and seasonings for hairtail. Add cooking wine and ginger to remove the fishy smell, and release soy sauce, vinegar, garlic and stir-fry seasoning to enhance the flavor of the hairtail. 200 grams of hairtail fish are prepared. (The hairtail fish I bought for the first trial was relatively small and few).

Wash the ginger and garlic and crush them into a small bowl, add a small amount of water, a small amount of salt and an appropriate amount of light soy sauce, cooking wine, vinegar, and seasonings to the small bowl, stir well and set aside.

To wash the hairtail, wash the area near the head of the hairtail, remove the internal organs, rinse the hairtail under the faucet, and then drain it in a basket before putting it on a plate.

Turn on the high heat and pour an appropriate amount of oil into the wok, put some salt in the oil, and fry the salt a few times, so that the hairtail will not stick to the pan when frying the hairtail.

Use chopsticks to put the hairtail clip in the wok, turn on the high heat, and use a spatula to turn over the hairtail and fry it when it feels almost done.

At the beginning, when the hairtail is put on high heat, it is turned over and fried twice, and then it is slowly fried over low heat, and from time to time the hairtail is turned over to prevent it from frying, until the hairtail is golden on both sides.

After frying the hairtail until golden brown on both sides, turn on medium heat, stir the seasoning in a small bowl and pour it on the hairtail and simmer slowly.

After simmering the water in the pot, this home-style hairtail is ready. Shovel it onto a plate and eat it, it tastes great when eaten hot!

The extra small hairtail can be cut into small sections, fried, and then poured on top with sweet and sour, very fragrant and delicious, when frying, the hairtail should be stained with starch, fried on both sides, fried a little older, not easy to break, sweet and sour sauce is matched, just pour it on the line!

Deep-fried small hairtail

First, the main material:400 grams of small hairtail Xiangmin, 200 grams of flour, 100 ml of cooking oil, 5 grams of ginger, 10 grams of garlic, and one egg.

2. Auxiliary materials:10 ml of cooking wine, 5 grams of pepper, 8 grams of sugar, 10 grams of salt, 5 grams of baking powderThird, the practice is careful to dress up the steps

1. Wash and cut off the small hairtail, add cooking wine, sugar, pepper, ginger and minced garlic, and marinate for about 2 hours.

2. Add an egg to the flour, then slowly add water, mix it into a thick paste with chopsticks, don't stir it vigorously, otherwise you won't be able to catch the fish in the bushes.

3. Before adding the small hairtail, add about one gram of baking powder and mix well, then add the hairtail and stir.

4. Add 100ml of cooking oil, heat the oil pan and slowly slide into the hairtail, fry on both sides over medium-low heat until tender yellow.

5. Heat the oil pan and pour it into the small hairtail fish over high heat and fry it again until golden brown on both sides.

6. Dip some soy sauce vinegar, it's delicious, and the finished product is pictured.

Answer: 1. Braised hairtail is more delicious when made into small hairtail.

2. Ingredients needed to make braised hairtail:

2 hairtails, 100 grams of shallots, 100 grams of ginger, 100 grams of garlic, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of sugar, 1 tablespoon of salt.

3. The practice of braised hairtail:

1. Cut the hairtail into rectangles.

2. Wash the hairtail.

3. Cut the shallots into chopped green onions.

4. Cut the ginger into thin slices.

5. Cut the garlic into small pieces.

6. When the oil pan is hot, pour in the shallots, ginger and garlic and stir-fry for 3 minutes.

7. Pour in 2 tablespoons of cooking wine. Wax this.

8. Pour in 2 tablespoons of light soy sauce.

9. Pour in half a spoon of Lao Lun Hui Xun and smoke.

10. Add 1 tablespoon of sugar first, then pour in 1 bowl of water.

11. Cover the pot and bring to a boil, then add the hairtail.

12. Burn on high heat for 5 minutes, turn to Biyan and simmer for 8 minutes.

13. Add a spoonful of salt.

14. Simmer for 3 minutes to reduce the juice, sprinkle some shallots, and then you can put it out of the pot.

15. Finally, put the braised hairtail on a plate.

<>Ingredients for pan-frying small hairtail:2 hairtails and 1 piece of ginger.

2 green onions and 5 grams of salt.

3 grams of white pepper and 25 grams of peanut oil.

2 tablespoons of lemon juice and 2 tablespoons of cooking wine.

The practice of pan-fried small hairtail fish in the socks:Step 1

Clean the hairtail, cut it into sections, and blot the water with kitchen paper.

Step 2

Put the fish pieces in a bowl and add ginger.

Step 3

Then add the green onion, salt, white pepper, lemon juice, and cooking wine.

Step 4

Mix well and marinate for 30 minutes.

Step 5

Marinated fish Dip in dry flour.

Step 6

Evenly coat with dry flour and shake off excess flour.

Step 7

Heat oil in a frying pan and sprinkle with a pinch of salt.

Step 8

Put in the hairtail in turn and fry over low heat.

Step 9

The bottom is shaped and then flipped.

Step 10Fry on both sides until golden brown.

Step 11Sprinkle with black pepper.

Step 12Pick the fried hairtail on kitchen paper and remove any excess grease before placing it on a plate.

Step 13Finish. <>

Fried hairtail fish is the best!

Ingredients: 2 small hairtail fish, 1 green onion, 2 tablespoons of cooking wine, 1/2 tablespoon of white wine, 2 tablespoons of light soy sauce, 2 grams of salt, 1 small piece of ginger, 100 grams of Zheng flour, 1 tablespoon of oyster sauce, 100 grams of starch.

Steps: 1. Clean the hairtail, cut it into small pieces of uniform size, cut the ginger into shreds, and cut the green onion into chopped green onions for later use.

2. Add green onion, ginger, light soy sauce, white wine, salt, oyster sauce, light soy sauce, cooking wine, and marinate to compare the taste!

3. To make the batter, add two-thirds of the flour and one-third of the starch to the bowl, add an appropriate amount of water and stir well! Pour in a little soybean oil! Stir to combine!

4. Put the marinated hairtail into the batter and evenly cover the batter!

5. Start the oil pan, fry the small hairtail fish in the hot oil, and you can fry it on low heat!

6. Slowly fry until the two sides change color! Fry it for a while and you're ready to go!

Tips: When marinating hairtail, you can add a spoonful of white wine or white vinegar, which can also wake up well!

Ingredients: 600 grams of hairtail, 1 green onion, 1 piece of ginger, 10 peppercorns

4 star anise, appropriate amount of oil, 1 tablespoon of salt, 1 tablespoon of pepper.

Steps: 600 grams of hairtail fish are thawed naturally, and the phosphorus on the surface of the hairtail is cut off with a steel wool brush (in fact, it can be cleaned, white phosphorus has many effects, fish scales contain more lecithin, and lecithin can enhance memory to a certain extent and inhibit the degeneration of brain cells. In addition, fish scales contain a variety of unsaturated fatty acids, which reduce the deposition of cholesterol on the walls of blood vessels, thereby preventing arteriosclerosis, high blood pressure, and heart disease. Personally don't like it;

Cut the fish belly, take out the internal organs, there is a layer of black film on the inner wall of the fish belly to remove the fishy smell, chop it into small pieces of appropriate size, add cooking wine, green onion and ginger, salt, pepper and marinate for half an hour to taste;

Beat the eggs thoroughly, and evenly coat the marinated hairtail segments with egg liquid;

Fry both sides to golden brown to control the dry oil; (You can put less oil in the house, and fry the hairtail in several times).

Fry all the hairtails, then pour them into the pot and fry them again to make them crispy and delicious, and taste the delicious fried hairtails while they are hot!

Tips: Hairtail fish can be removed without removing the scales, and the nutritional value is better;

The removal of the black membrane of the abdominal wall of the fish can effectively remove the fish;

The hairtail fish should be marinated in advance to absorb the flavor, and there is no need to add salt in the future;

The hairtail can be fried at one time, and you can choose to re-fry it twice to make the hairtail more crispy, and you can also avoid frying paste;

Eat as you go, use your own home-pressed peanut oil, the most important thing is that the color of the dishes is attractive.

Ingredients: 1 hairtail, several roots, several slices of ginger, several cloves of garlic, 1 star anise, appropriate amount of pepper, 1 teaspoon of salt

1 tablespoon light soy sauce, 1 tablespoon cooking wine, 2 tablespoons sugar, 1 tablespoon vinegar, appropriate amount of oil, appropriate amount of cornstarch.

Procedure steps Remove the head, tail, internal organs and fins of the hairtail, clean it, and cut it into uniform sections with scissors;

Wipe the water on the surface of the hairtail with kitchen paper, or air dry it directly;

Evenly strip each piece of fish with cornstarch;

Add more oil to the pan to heat the pan, which can have half the thickness of the hairtail fish, and the oil is 70% hot, put the fish into the frying;

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

Slice ginger and garlic, cut green onions, cut flowers, and star anise;

Leave the oil for frying the fish in a pan, and fry the shallots, ginger and garlic;

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

Pour boiling water into the pot, and it is advisable to just cover the hairtail;

Stir in salt, sugar and pepper. Bring to a boil over high heat, reduce heat to low and simmer for 10 minutes;

Open the lid to observe that the soup is almost closed, pour vinegar along the edge of the pot, and then reduce the juice on high heat;

Serve on a plate and sprinkle with chopped green onions.

Tips: Before frying the fish, be sure to dry the surface of the fish to prevent splashing oil and skin from sticking to the pan;

Wrapping cornstarch is also to prevent the fish skin from sticking to the pan;

The fried fish must be fried thoroughly and then turned over to avoid the fish from being fried.

Ingredients: 1 hairtail.

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of steamed fish soy sauce and tead rock.

Steps: 1. Cut the head of the hairtail into pieces, then remove the fins, slice the ginger, cut a little shredded, cut the green onion into sections, and cut a little shredded; Nuclear-fingered Lee.

2. Prepare the hairtail, add a part of ginger slices and green onions, pour in an appropriate amount of cooking wine, stir well, and marinate for 10 minutes;

3. Pour water into the pot, put it on the steaming rack, prepare a plate, put the hairtail fish into the plate, put the remaining green onion segments and ginger slices, steam it for 12 minutes through water, take it out, and put shredded green onion and ginger;

4. Put oil in the pot, boil until it is hot, pour it on top of the hairtail, and finally pour in the steamed fish soy sauce.

The preparation of the fish is as follows:

Ingredients: 1 hairtail, 1 bitter gourd, 3 green onions, 3 slices of ginger, a little peppercorn, a little salt, 1 teaspoon of white pepper, 3 tablespoons of chopped chili, 1 tablespoon of oil, 1 tablespoon of chicken essence.

1. Prepare the ingredients you need. Clean the internal organs of a hairtail fish, wash and cut into sections.

2. The fishy smell should be disposed of before steaming, so it is indispensable to put in green onion and ginger slices, and a small handful of Sichuan peppercorns can also effectively remove the fishy smell. Pour in a tablespoon of cooking wine. Add a teaspoon of salt and marinate for about 2 hours.

3. Wash and cut the bitter gourd, if you want to blanch the water to preserve the green color, boil the water, add 1 teaspoon of salt and half a teaspoon of cooking oil, blanch for half a minute, drain in cool water and set aside.

4. Wash and cut the bitter gourd, take the grinding to blanch the water to preserve the green color, boil the water, add 1 teaspoon of salt and half a teaspoon of cooking oil, blanch for half a minute, drain in cold water for later use.

5. After marinating the hairtail, add the shredded green onion and ginger slices, and add 2 tablespoons of chopped chili.

6. Put the hairtail into the cast iron pot, select high temperature pure steaming in the steaming oven, and steam for 12 minutes after steaming.

7. Pour out the excess soup of the steamed hairtail and serve it with crisp bitter gourd, which has a unique flavor. <>

The best and easiest way to make hairtail is as follows:

Ingredients: hairtail, soybean paste, cooking wine, light soy sauce, oyster sauce, green onion and ginger, star anise, Sichuan pepper, pepper.

1. Remove the head, tail and internal organs of the hairtail, clean it, cut it into small pieces, make a flower knife on the back of the fish and put it in a pot. Add ginger slices + 2 tablespoons of cherry blossom wine + a little pepper spine and marinate for 10 minutes to remove the smell.

2. Take out the marinated hairtail to control the moisture, heat the oil and put the hairtail, fry it on both sides until it is golden and set, and put it on a plate for later use.

3. Leave the bottom oil in the pot, put the green onion, ginger, garlic + star anise + flower nacha pepper + dry chili pepper and stir-fry until fragrant, add 1 tablespoon of soybean paste and stir-fry over low heat, and add an appropriate amount of water.

4. Add 2 tablespoons of cooking wine + 2 tablespoons of light soy sauce + 1 tablespoon of oyster sauce + 1 tablespoon of balsamic vinegar + 1 tablespoon of sugar in turn, and bring to a boil over high heat.

5. Put in the hairtail fish, cover and turn to medium-low heat to simmer, and wait until the soup is thick.

Soy sauce hairtail is to wash the fish first, cut it into small pieces, and then marinate it with salt for about 20 minutes to prepare dry starch to stick evenly on both sides of the fish, put the hairtail fish into the oil pan and fry it until golden brown, leave a small amount of oil in the pot and first put in the tempeh to stir-fry fragrant, then put in star anise, green onion segments, minced garlic, ginger slices, and finally add cooking wine, light soy sauce, dark soy sauce, sugar and vinegar, and pour in an appropriate amount of water to boil. Then add the fried hairtail, boil again on high heat, turn to low heat and simmer for 30 minutes, until finally the soup becomes thick, and then it can be taken out of the pan, and according to personal taste, you can sprinkle chopped green onion or coriander on top.

1.Wash the hairtail, cut it into sections, fry it in a hot oil spoon until golden brown on both sides.

2.Leave the bottom oil in the spoon, put in the hairtail, then add an appropriate amount of water, cooking wine, refined salt, soy sauce, sugar, ginger slices, green onions, and burn until the fish is cooked and flavorful, and the spoon is ready.

You can make pan-fried hairtail, boiled hairtail, braised hairtail, braised hairtail, steamed hairtail, etc., all of which are delicious and simple.

The recipes for hairtail include fried hairtail, steamed hairtail, fried hairtail, steamed hairtail, braised hairtail, minced garlic hairtail, grilled hairtail, and spicy hairtail.

You can make braised hairtail, steamed hairtail, canned hairtail, tomato-flavored hairtail, canned hairtail, these are all good choices.