When making braised hairtail, is the hairtail fishy and greasy? How do you make it clean and delicio

Ingredients: 350 grams of fresh hairtail in the middle.

Marinated fish: 20 grams of shredded green onion, 15 grams of shredded ginger, 20 grams of Sichuan pepper, 3 grams of salt, a trace of pepper, 30 grams of cooking wine.

Ingredients: appropriate amount of dry starch, 30 grams of pork belly, 30 grams of green onions, 15 grams of ginger, 10 grams of coriander.

Seasoning: sufficient amount of vegetable oil, 2 star anise (optional), 2 cinnamon (optional), 3 bay leaves (optional), 30 grams of soy sauce, 2 grams of dark soy sauce, 30 grams of cooking wine, 10 grams of rice vinegar, 1 gram of salt, 10 grams of rock sugar, 1 gram of monosodium glutamate or chicken powder (optional), a trace amount of pepper, 30 grams of water starch, 10 grams of Sichuan pepper oil (optional) <>

Use 350 grams of fresh hairtail in the middle, remove the internal organs, and clean it. If you want to braised the fish to taste, be sure to make a dense parallel or oblique light flower knife on both sides of the fish body to facilitate the flavor, and then cut it into large sections about 10 cm long.

Put the processed hairtail pieces into a bowl, add 20 grams of shredded green onions, 15 grams of shredded ginger, 20 grams of Sichuan pepper, 3 grams of salt, a trace amount of pepper, and 30 grams of cooking wine, marinate for 30 minutes to remove the smell and taste. Hairtail is a sea fish, there is a certain fishy smell, the key to pickling hairtail is to force out the fishy smell, and then let the taste in. The secret trick of bringing fish to the fish, in this, Sichuan pepper is the key condiment to the fishy and fresh, and it has a strong effect on the fishy and fresh.

Hairtail is very low in fat, and if you want to make the hairtail plump and tender, there is one key ingredient that you should not forget to add, and that is pork belly. 30 grams of pork belly cut into thin slices, cut ginger slices, green onions, minced garlic, coriander leaves and finely chopped.

Braised hairtail fish needs to be fried or fried to form a small burnt shell on the surface of the hairtail, so that the roasted hairtail has a good appearance and taste. I have adopted the cooking method of frying, so please choose the cooking technique of frying or frying according to your personal preferences. Pour enough vegetable oil into the pot, burn until it is hot, about 200 degrees, put the powdered hairtail pieces into the oil pot, fry until the surface is golden brown, and remove the oil.

Don't be in a hurry to turn the fish pieces at first, it is easy to break and peel the hairtail pieces, which will affect the quality. <

After cleaning the hairtail, put some edible alkali into the water and soak the hairtail, marinate the hairtail with green onions, ginger, cooking wine, eggs, and cornstarch, and then fry it in the pan until golden brown on both sides.

First of all, put the processed hairtail into the salted ginger slices, green onion segments and an appropriate amount of cooking wine to marinate for more than half an hour, and then start the pot to burn the oil, heat the pan and fry the oil until both sides are set, and then put in the appropriate amount of seasoning, a small amount of water, fifteen minutes, the braised hairtail fish that comes out of this way is both dry and delicious.

The hairtail is fishy and greasy, it must be blanched before going to the pot, and then marinated with garlic, soy sauce, cooking wine, etc., it can also remove the fishy smell, and then cook it in the pot, and you can also add a little cooking wine to the soup to make the braised hairtail fish tender and delicious.

Material: Main material.

500 grams of hairtail fish with green onions.

10 g garlic. 10 grams of two-pot head.

15 ml. 10 ml dark soy sauce.

Light soy sauce 10 ml.

2 grams of table salt. 10 grams of sugar.

10g minced chives.

2 grams of Sichuan peppercorns. 15 ml of rice wine.

1 dried chili.

10 grams of ginger. 50 grams of peanut oil.

Preparation of braised hairtail.

1.Remove the internal organs, remove the head and tail, scrape the outer skin, wash and cut the sections, control the moisture, and set aside 2Marinate 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.

4.Prepare a few cloves of garlic and cut a few slices of ginger for later use.

5.Pour out the excess oil from the pan and continue to heat.

6.Add garlic cloves, ginger slices, chili peppers, light soy sauce, dark soy sauce, then add a small amount of two pots, and finally add boiling water to boil until the soup is almost dry, add an appropriate amount of sugar and salt.

7.Remove from the pot and put it on a plate, sprinkle with minced chives and you're ready to eat!!

Cooking skills. Although the hairtail fish is delicious, it is advisable for people with sores and scabies to eat less. Adding a little two-pot head high liquor here can remove the fishy smell of the hairtail, which has a unique flavor.

Friends who love to eat fish "hairtail" must also eat often, the meat of hairtail fish is tender and fat, and the fish bones are relatively few, which is suitable for the elderly and children to eat friends who are afraid of fish bones. It is generally made by braising it, steaming it, or frying it directly. The next thing to share with you is the braised hairtail, which is characterized by red and bright color sauce, delicate and tender fish, and salty and sweet taste.

This is the taste after successful cooking, but not everyone can make such a delicious, first of all, we have to master a few skills and steps of braised hairtail, the most important point is to make braised hairtail, do not go directly to the pan to fry, add this 1 step, the fish is tender and has no fishy smell.

Ingredients: Hairtail, green onion and ginger, garlic, millet spicy, bean paste, cooking wine, salt, sugar, soy sauce.

Method:1Wash the hairtail you bought (soak it if it is frozen), cut it into long sections, put it in a large bowl, add cooking wine and ginger shreds and marinate for about 20 minutes.

2.Add an appropriate amount of oil to the pot, add the marinated hairtail before heating, fry until the hairtail is golden brown on both sides.

3.Leave a little base oil in the pot, add garlic slices, millet chili peppers, and ginger shreds to stir-fry until fragrant and spicy, then add a spoonful of bean paste and stir-fry the red oil.

4.Then add the fried hairtail, stir gently, then add a little cooking wine, soy sauce and water, bring to a boil over high heat, add starch juice to thicken.

5.Finally, when it is almost out of the pot, add an appropriate amount of refined salt and sugar to taste.

Precautions: 1. There is a layer of black membrane and blood stain line under the viscera of the hairtail, which is the main fishy **, and must be removed. Seafood and fish are relatively cold and fishy, so be sure to add shredded ginger and cooking wine to marinate for a while before cooking, which will help remove the fishy smell and better absorb the flavor.

2. Do not scrape the silver scales on the surface of the hairtail, the silver is not the scales, but a layer of oil, which is an unsaturated fatty acid and has the effect of lowering cholesterol (people with three highs can eat more hairtail).

3. When frying the hairtail, it is best to put the hairtail in cold oil in a cold pan, and then fry it until, the fish should not be in a hurry to turn, and then turn it over when one side is fried, so that the hairtail is not easy to disperse.

The most popular food in our summer is barbecue, from all kinds of meat and seafood to vegetables and staples, you can grill everything you can eat and it tastes good! There are several barbecue small restaurants near my house, don't look at the place is not big, but the business is good, almost every day, family and friends, most of them are three or five people together at a table, eating barbecue and drinking beer, it is also very relaxed and comfortable! Occasionally, my husband and I will go to eat with our children, and the consumption of three people is only 180 yuan, which is affordable and quite satisfying!

The child usually likes to eat fish, so every time I ask her for a grilled fish, the unique smoky taste is paired with tender and delicious fish, which is particularly delicious. Outside barbecue restaurants are grilled with charcoal fire, and it is not recommended to give it to children often from the perspective of health and hygiene. But it doesn't matter, now there is an oven and an air fryer at home, buy the ingredients and bake them at home, the method is simple and the taste is not bad, the main thing is clean and hygienic, and you can rest assured that your child will eat!

I used the air fryer to grill the hairtail today, and finally sprinkled the appropriate amount of barbecue ingredients, the finished product is charred on the outside and tender on the inside, delicious, the husband and children are rushing to eat, and there is no oil smoke, it is very suitable for summer!

Ingredients Required:2 hairtail fish (about 500 grams of offal), 2 green onions, 4-5 slices of ginger, 2 tablespoons light soy sauce, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, appropriate amount of salt, a little pepper, appropriate amount of cooking oil, appropriate amount of barbecue ingredients.

The production is done with caution:

1.Cut off the fins of the hairtail to remove the internal organs, wash them, cut them into small pieces about 10 cm in length, and put them in a container.

2.Add the chopped green onion and ginger slices to the hairtail slices, and add 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, salt and a pinch of pepper.

3.Mix evenly, cover with plastic wrap and put it in the refrigerator, marinate for 1-2 hours to make it taste.

4.Take out the marinated hairtail and dry the surface moisture, and brush the two sides of the hairtail with a layer of cooking oil.

5.Place the hairtail pieces on the grill in the air fryer, sprinkle with an appropriate amount of barbecue seasoning, and bake at 180 degrees for 10-15 minutes.

6.Take out the flip and sprinkle the barbecue sauce, and continue to bake for about 10 minutes until the surface is browned.

7.A simple and delicious spicy grilled hairtail is ready, the outside is charred and the inside is particularly delicious, everyone is full of praise!

Tips:

When dealing with hairtail, the black film inside must be torn off, because this is a contaminant, with a pungent fishy smell, which especially affects the taste. If time permits, the time for marinating the hairtail can be appropriately extended, and the barbecue sauce includes various seasonings such as chili powder, cumin, and sesame seeds.

If you want to make braised hairtail fish, there are generally two ways to make the fish bones crispy. The first method is to fry the hairtail over low heat until it is fully cooked, then infuse the broth and seasonings, and simmer slowly over low heat, which generally takes 2 to 3 hours to finish.

This practice is a variety of northern crispy fish. But the fish is still loose, and simmering for a long time will cause the meat to rot and melt into soup. So it takes a long time for someone to watch.

If the temperature inside the pot is high, it is necessary to extinguish the fire immediately. When the temperature in the pot drops to 65 to 70, it should be immediately ** and continue to simmer over low heat. In this way, the hairtail fish will not rot for about three hours, and the bones will already be brittle.

It's a craft handed down from the older generation, but in the face of the pressure cooker, all the technology is gone. This is the second method commonly used at present: the hairtail is fried, poured into the pressure cooker with the seasoning, and the soup is mixed with the seasoning, and pressed for about an hour to reach the point where the bones are crispy and the meat is rotten.

Compared with the old one, there is nothing bad about this ** style. Now, this method is very popular in the Beijing and Ki regions, and Beijing. The hairtail melts in your mouth and the soup is thick. Rolled in a brand of oil cake, the taste is thick and delicious, and it lives up to its name.

There are two ways to do this.

Traditional crispy fish method.

The northern pie usually scrapes off the oil film on the surface of the hairtail. Because the hairtail fish is not fresh when transported to the north, this oil film is the main fishy smell.

Scrape off the hairtail and cut into sections. Add ginger, onion, salt, pepper and white wine and marinate for half an hour.

In a gasoline pot, when the oil temperature is 60% hot, put the hairtail into the pan in turn and fry the hairtail until it is light yellow.

When the oil temperature is kept at 30%. Pour all the hairtail into medium-low heat and fry slowly until completely dry.

Leave oil at the bottom of the pan, add ginger slices, and sauté green onions. Pour in cooking wine and soy sauce, pour in water and bring to a boil, add salt, a pinch of sugar and pepper and season to taste. Pour the hairtail into it, bring it to a boil over high heat, and simmer over low heat.

People shouldn't walk away. When you see the soup in the pot tumbling badly, turn off the heat immediately. When the temperature drops to 65 to 70, turn on the low heat and continue to simmer.

Generally speaking, in two and a half hours, the hairtail is completely crispy. It is necessary to be careful to pick up the hairtail. The soup in the pot is condensed and poured over the hairtail.

Pressure cooker practice.

Don't talk about the treatment of the fish, just like the first one. When stir-frying, you can directly fry until golden brown.

The process of roasting hairtail is the same as the first one. Because the pressure cooker does not evaporate water easily, slightly less water is introduced than the first one.

After the flavor is adjusted, pour directly into the pressure cooker, let it dry, and press for an hour. Carefully place the hairtail on a plate. Then pour the soup from the pressure cooker back into the frying pan, concentrate and pour in.

This is the end of it.

2 hairtails, a pinch of refined salt, a pinch of dark soy sauce, 1 tablespoon of white wine, 1 tablespoon of vinegar, an appropriate amount of green onion, 1 egg, an appropriate amount of cooking oil, 2 tablespoons of sugar, an appropriate amount of garlic, an appropriate amount of ginger.

Cooking steps:1Wash the hairtail and cut it into sections.

2.Egg wash. 3.

Pan-fried hairtail. 4.Fry until golden brown on both sides.

5.Put green onions, ginger and garlic and stir-fry until fragrant, cook white wine, and vinegar to remove the fishiness. 6.

Add water, salt, dark soy sauce and sugar and simmer until flavorful. 7.Reduce the juice on high heat, sprinkle with minced green onions and turn off the heat.

The hairtail must be marinated in cooking wine and ginger slices so that it will not be fishy. Braised hairtail fish is to marinate the hairtail fish and fry it in oil, then heat the oil, add Sichuan pepper, star anise, ginger, garlic slices and stir-fry until fragrant, add light soy sauce, soy sauce, sugar, a bowl of water, boil over high heat, add chili peppers and green onions, simmer for 15 minutes, and it's good.

First of all, you can fry the hairtail, before frying, the first thing is to pickle, put some green onions, ginger, garlic, soy sauce, light soy sauce and chili, and then wrap the batter for frying, the braised hairtail is to marinate the hairtail first, and then put it in the pot to braise it.

Ingredients for making fish:

Ingredients: 1 fresh hairtail fish (about 1000 grams).

Excipients: 15 grams of cooked winter bamboo shoots, 15 grams of boiled mushroom slices (steamed shiitake mushrooms), 5 grams of material head flowers (carrot flower blades), 100 grams of lettuce leaves.

Seasoning: 45 grams of soy sauce, 25 grams of Shao wine, 3 grams of refined salt, 20 grams of sugar, 1 gram of pepper, 3 grams of monosodium glutamate, 5 grams of wet starch, 5 grams of sesame oil, 10 grams of cooked chicken fat, 500 grams of soup, 20 grams of green onions, 15 grams of ginger slices, appropriate amount of peanut oil.

Features of braised hairtail:

The sauce ester is fragrant, salty and sweet.

Teach you how to make braised hairtail and how to make braised hairtail.

1.Cut off the dorsal fin with scissors, scrape off the silver-white body membrane on the surface with a knife, open the abdomen to remove the internal organs, scrape off the black membrane in the abdomen, cut off the head and tail, rinse it well, dry the body surface, cut it into 6 cm long segments, put it into a basin, put it into a basin, add 15 grams of Shao wine, mix well with refined salt and marinate for 20 minutes. Remove the stems of the shiitake mushrooms and break them into two.

2.Cook in the pot, add peanut oil and cook until it is 70% hot, add the marinated hairtail segments, fry until the surface is orange and crispy, and drain the oil in a colander. On the pot back to the fire, add the green onions, ginger slices, cooked winter bamboo shoots, mushroom slices, and ingredients to stir-fry until fragrant, cook in Shao wine, add soup, soy sauce, sugar, pepper, and put in the fried hairtail fish segments, boil, buckle a porcelain plate, and simmer for 25 minutes, wait for the fish to be cooked and flavored, and the juice will be thickened.

In another pot, bring water to a boil, add 10 grams of peanut oil, add lettuce leaves and fly water, put in a colander, and drain the water into the glass plate. Drain the fish pieces in the pot, put them in a glass plate, and add bamboo shoots, mushroom slices, and ingredients, and remove the green onion and ginger slices. Add monosodium glutamate to the original juice in the pot, bring to a boil, thicken with wet starch and sesame oil, pour in cooked chicken fat, and pour it on the fish pieces on the plate.