What should you do to keep your hairtail fish from being fishy? How does braised hairtail work?

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.

**Fish is delicious when you do this.

Fry it first so that it is not fishy. Wash the hairtail and marinate it in cooking wine and a little five-spice powder, then put it in an oil pan and fry it until it is crisp brown on both sides, then cook the sauce prepared with light soy sauce, aged vinegar, sugar and dark soy sauce, stir-fry to taste.

If you want to get rid of the fishy smell of the hairtail, you can use some ingredients to marinate the hairtail, such as the hairtail, after processing, marinate it with salt, pepper, peppercorns, and cooking wine before cooking.

There are tricks to the delicious hairtail, keep in mind 2 steps, no fishy, no oil, no sticky pan, New Year's hospitality has face, the practice of hairtail, hairtail, how to fry the hairtail fish to be crispy, how to make the hairtail delicious, and the home-cooked practice of hairtail.

How to make the fish not fishy? Take a look at this and make it easy to make a good taste.

Ingredients: hairtail, green onion and ginger, cooking wine, pepper, flour, salt and pepper.

1. Wash the hairtail, drain the water and cut into small pieces.

2. Finely chop the green onion and ginger.

3. Take 2 tablespoons of cooking wine, 2 teaspoons of salt or adjust according to your taste, mix white pepper powder and Sichuan pepper powder with hairtail, and marinate for 30 minutes or longer.

4. Drain the soup from the marinated hairtail and evenly cover it with flour.

5. Use a non-stick pan to add heat over low heat, and the oil temperature is 50% hot.

6. Fry over low heat, and the heat should not be too high. Fry one side and turn the other.

7. Cook and fry on both sides until golden brown, drain the oil on the surface or put the fish on a kitchen paper towel to absorb the oil, and then serve on a plate.

8. You can sprinkle some salt and pepper to eat it together, which is very fragrant.

1. First of all, take the fish to the internal organs and wash it, cut it into sections, and then cut two knives on both sides of each section to facilitate the flavor. If the hairtail fish is not fishy, the internal organs must be removed, and the black membrane inside the shirt must be carefully cleaned and <>

2. Put the washed hairtail fish into a basin, add minced ginger, or Zheng Cheng salt, cooking wine for marinating, or pour light soy sauce, rice wine, and cola together, and then add a small half bowl of water to make juice.

3. Put a small amount of dry flour on the plate, put the hairtail fish into the plate, and wrap a layer of dry flour on the hairtail, which is the second way to ensure that the hairtail fish does not stick to the pan.

4. Heat the pan in advance, and then pour in the oil, so that the pan is heated with cold oil, and ensure that the hairtail does not stick to the pan when frying the hairtail.

5. The oil in the pot can not be used by the hairtail, and it does not need too much, because the oil for frying things needs to be poured out, so that it will not cause too much waste, and then the hairtail fish will be scooped up.

6. Put an appropriate amount of oil in the pot, pour in the fried band bush or fish, and the adjusted juice, simmer for about ten minutes on low heat, and then reduce the juice over high heat.

7. Out of the pot and on the plate, the delicious hairtail fish that is crispy on the outside and tender on the inside has been made, and it is not fishy at all.

The fishy smell is strong, and if the cleaning is not done properly, it is easy to retain the taste and affect the taste. It can be treated from the following aspects to reduce the fishy smell.

1. The head and gills of the hairtail should be removed.

2. There is a black film in the belly of the hairtail, which is the main reason for the excessive fishy smell. If you still feel that the fishy smell is too strong, you can remove the silver film on the surface of the hairtail, and the silver film will be destroyed when you put it in 75 water.

3. Before cooking, you can add some cooking wine, ginger and black pepper to marinate, which is also very helpful to get rid of the fishy smell.

Preparation of braised hairtail:

Ingredients: 1 hairtail.

Excipients: 2 tablespoons light soy sauce, appropriate amount of corn oil, 2 grams of salt, 2 tablespoons of cooking wine, 1 tablespoon of flour, half a teaspoon of soy sauce, appropriate amount of five-spice powder, appropriate amount of pepper, gram of monosodium glutamate, 2 green onions, 1 piece of ginger.

1. Remove the internal organs of the hairtail, clean it and cut it into pieces.

2. Shred the green onion and slice the ginger.

3. Marinate the hairtail with ginger, shredded green onion, 1 teaspoon light soy sauce, 1 teaspoon cooking wine, 1 gram of salt, pepper and five-spice powder for 1 hour.

4. After marinating, spread a layer of flour evenly.

5. Put oil in a pot and heat it for 6 minutes, then put in the hairtail and fry it over low heat.

6. Fry until set, then turn over and fry the other side.

7. Until both sides are golden brown.

8. Remove the excess grease.

9. Spread the pot outside, add oil, and bring out the flavor of the green onion and ginger in the pot.

10. Put in the hairtail.

11. Add 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 teaspoon of sugar, half a teaspoon of aged vinegar, 1 tablespoon of water, and cook over low heat for a while.

12. During the process of boiling, keep turning the dough until the soup is thick.

The key to making the hairtail fish not fishy is to put ginger and cooking wine to remove the fishiness. The town collapsed wide.

Ingredients: domestic hairtail catty, appropriate amount of salad oil, 2 sections of green onion, 2 slices of ginger, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of vinegar, 2 large ingredients, 2 cloves of garlic, 2g of salt, appropriate amount of Lee Kum Kee braised soy sauce, appropriate amount of light soy sauce.

Method: 1. Scrape off the skin of the fish after you buy it, rinse it well, and use kitchen paper to absorb the water.

2. Pour an appropriate amount of oil into the pan, not too much.

3. Put the hairtail in a frying pan and fry over medium heat until golden brown.

4. Turn over after frying one side and fry the other side until golden brown.

5. Fry the hairtail and put it on a plate for later use.

6. Pour a small amount of oil into the pot, add the green onion, ginger and garlic, and stir-fry slightly until fragrant.

7. Add braised soy sauce, light soy sauce, sugar, and a small bowl of cold water.

8. Put in the fried hairtail, add the cooking wine and salt! Cover the pot and turn on medium-low heat for about 5 minutes.

9. There will be a small amount of soup in the pot with fish, turn on the high heat and accept it slightly.

10. Serve and start eating! Tastes great.

There are several tips for not fishing, the first tip is on the method of cleaning up the fish, what is the trick? Hehe, it's actually very simple, take the fish to the head and tail, use the wire ball to gently scrape off the white scales on the surface of the fish, open the belly of the fish, dry the intestines and gallbladder, remember to drain the black membrane on the stomach and the blood close to the fish bone, and the basic treatment of the fish is over.

Braised hairtail: Ingredients:

Hairtail, green onion, ginger and garlic, black pepper, cooking wine, star anise, bay leaves, grass fruit, dried chili, vinegar, dark soy sauce, salt, rock sugar.

Method: 1. Cut off the processed hairtail, add green onions, ginger shreds, add two spoons of cooking wine and a few black peppers, mix well, and marinate for 20 minutes. This is the second tip of the fish without fishing.

2. Put a little more fried hairtail fish in a non-stick pan, take a plate and put some flour, wrap the hairtail on the flour, and then put it in the pan to fry slowly.

3. Use the remaining bottom oil of the fried fish rock, put in green onions, ginger shreds, garlic slices, dried red pepper flakes, choke out the fragrance, put in the hairtail, add 2 spoons of cooking wine, 1 spoon of dark soy sauce, 1 spoon of vinegar Add half a bowl of water to small rock sugar, put in grass fruit, star anise, bay leaves, after boiling over high heat, simmer slowly over low heat, add salt, and dry over high heat.

Tips: 1. The third trick to keep fish from being fishy is dried chili peppers, which can be fishy and cover the taste.

2. When the fish is fried, it should be fried a little dry, in fact, it is already cooked, and you can eat it as a salt-and-pepper fish if you throw some salt and pepper on the jujube without noodles.

3. Many people think that when frying fish, it will stick to the pan, and the skin will not look good, in fact, when I fry fish, it is wrapped in thin flour and then fried, and don't worry about turning it over, basically the fish will not lose its skin.

4. Salt can also be put first, so that the taste is good.

5. Cook the fish in the pot, don't turn it back and forth, after the soup boils over high heat, pick up the pot and shake it, and then turn to low heat, and often pick it up and shake it, so that the color is uniform. Leave it untouched, and you can keep it looking neat. When I get out of the pot, I usually let them slide down the pan and onto the plate.

Home-cooked grilled hairtail].

Ingredients: hairtail, green onion, ginger, garlic, liquor, salt, sugar, edible oil, flour, light soy sauce, starch, water;

Production process: 1. Wash the hairtail, cut it into appropriate size segments, put it in an empty tall bowl, and then put in green onions, ginger, white wine, salt, and sugar;

2. Mix the ingredients in the bowl evenly, cover with plastic wrap, and marinate the hairtail with seasoning flavor for about 15 minutes;

3. The marinated hairtail section first absorbs the excess water with kitchen paper, and then rolls it in dry flour and sticks it with a thin layer of dry flour;

4. All hairtail segments are glued with dry flour;

5. Put oil in the wok, the amount of oil is slightly more, turn the oil temperature to medium-low heat, and put the hairtail section into it to fry;

6. Fry until the two sides of the hairtail section are browned;

7. All the hairtail fish are fried;

8. Leave the bottom oil in the wok, stir-fry the chives, ginger and garlic, and then pour in the light soy sauce;

9. Add an appropriate amount of water and bring to a boil over high heat;

10. Put the fried hairtail in it, continue to boil over high heat, and then simmer over medium heat to taste;

11. When the hairtail is in the pot, try not to touch it with a spatula, so as not to damage the shape of the hairtail, add some salt and sugar to make the hairtail flavorful;

12. Mix the bucket starch and water into water starch, pour it into the pot, and the soup can be thickened and put on the plate;

13. The hairtail fish is cooked, sprinkle some green onions on it to decorate, and it can be served on the table to eat.

The sweet and sour taste is good, because the combination of sugar and vinegar itself can produce a mixed umami flavor, and the vinegar will remove the fishy smell of the fish.

Wash and marinate the saury, fry it in a pan under the bright mold, respect the ginger and garlic with green onions, light soy sauce, sugar, vinegar, and boil.

**Fish Brigade Songsheng does this to demolish the old cherry acres to be delicious.