How to make dry-roasted hairtail fish delicious?

Question 1: How to make easy-to-make dry-roasted hairtail fish that is both delicious and simple, recipe and ingredient details

One hairtail fish

Appropriate amount of pepper

An appropriate amount of salt

An appropriate amount of onions

An appropriate amount of ginger

An appropriate amount of cooking wine and aniseed

An appropriate amount of pepper

Appropriate amount of water starch

Appropriate amount of Huadiao wine

Appropriate amount of sugar

Salty and fresh taste

Baking process

Half an hour Time consuming

Unknown difficulty

Steps to make dry-roasted hairtail

1

Wash the hairtail and add salt, ginger, green onion, cooking wine, Marinate the pepper for more than half an hour.

2

Coat the marinated hairtail in dry flour.

3

Heat the pan with cold oil and fry until both sides are brown and crispy.

4

Fry and set aside.

5

In another pot, add onion, ginger, star anise, and pepper until fragrant.

6

Add chopped pepper and stir-fry until fragrant.

7

Add fish, water, pepper, soy sauce, Huadiao wine, and a small amount of sugar and simmer over high heat. Do not cover the pot, so that the fishy smell will escape.

8

When the soup becomes less, add water and starch to reduce the juice.

9

Take out the pan and sprinkle a small amount of chopped green onion for color.

Kitchen utensils used: wok

Question 2: How to make hairtail, how to make delicious braised hairtail, and the main ingredients for home-style braised hairtail

Hairtail

1000g

Vegetable oil

Appropriate amount

Accessories

Cooking wine

Appropriate amount< /p>

Salt

Appropriate amount

Star anise

Appropriate amount

Sichuan peppercorns

Appropriate amount

Tomato sauce

Appropriate amount

Bean paste

Appropriate amount

Green onion

Appropriate amount

White sugar

Appropriate amount

Ginger

Appropriate amount

Geranium leaves

Appropriate amount

Rice vinegar

Appropriate amount

Steps

1. Wash the hairtail fish, cut into sections, and dry the water on the surface with kitchen paper.

2. Heat the pot, pour in an appropriate amount of oil, heat the oil, and add the hairtail segments.

3. Flip once one side is done.

4. Fry both sides until golden brown and serve.

5. Add oil to the pot again, heat the oil and add onion and ginger until fragrant.

6. Pour in bean paste and stir-fry.

7. Fry the red oil.

8. Pour in water.

9. Add appropriate amount of salt.

10. Add Sichuan peppercorns.

11. Add tomato sauce.

12. Add a few fragrant leaves and bring to a boil.

13. Add hairtail, cooking wine and rice vinegar.

14. Add sugar, bring to a boil over high heat, then turn to low heat.

15. Simmer until a small amount of juice remains in the pot.

Question 3: How to make Braised Hairtail in Braised Hairtail? How to make delicious Braised Hairtail?

1. Wash the hairtail, cut it into sections of more than 10 cm, and marinate it for about 10 minutes. .

2. Take a clean small bowl, pour an appropriate amount of cooking wine and a tablespoon of soy sauce.

3. Pour in one tablespoon of sugar and mix well.

4. Pour in appropriate amount of vinegar and appropriate amount of refined salt according to preference, stir well and set aside.

5. Dip the hairtail segments evenly into the dry starch. If you find it troublesome, you don’t have to dip it.

6. Add oil to the pot. When the oil is hot, add the hairtail segments and fry over low heat.

7. Fry one side, gently turn over the hairtail segments, and fry the other side until slightly brown.

8. Set the hairtail segments to one side, add green onion segments, ginger slices, and star anise and stir-fry until fragrant.

9. Pour in the prepared sweet and sour sauce to cover the hairtail, and simmer over low heat for 10 minutes.

Tips

Choosing hairtail:

1. Choose the species. my country’s East China Sea hairtail is better, with a pointed and narrow head, not the wide one. The tail should be wide; the tail should be slender, and there must be no bead-like joints on the back. That is foreign hairtail

Question 4: How to make braised hairtail? The reason why braised hairtail in restaurants is dry and fragrant is because hairtail is over-oiled. I don’t like to over-oil hairtail at home because the oil is full of hairtail smell. Only braised hairtail can be used. Let me tell you about my recipe. Braised hairtail

(1) Don’t rush to cook the hairtail after washing it. Cut it into sections and marinate it with salt for 1-2 hours (use a little less salt than usual for cooking) so that the hairtail meat is slightly It is tight and not loose, and it is more delicious.

(2) Cut the green onion into sections, shred the ginger, mince the garlic and set aside, a little dried chili, cooking wine, salt, sugar, soy sauce, vinegar, a little MSG< /p>

(3) Heat the pan with oil and add a little salt. When it is 70% to 80% hot, add the fish segments and fry over low heat until golden brown on both sides.

(4) Add shredded ginger, Dried chilies, pour an appropriate amount of soy sauce and cooking wine, gently lift the bottom of the pot to make each piece of fish evenly colored, and pour in cold water. The amount of water is enough to cover the fish pieces, turn to high heat and bring to a boil, then change to medium heat

(5) When the juice is half full, add two drops of vinegar, add green onions, and gently stir the bottom of the pot to prevent the pot from settling. Turn to high heat and cook until the juice thickens. Add minced garlic, remove the MSG and remove from the pot.

To sum up, the key to cooking hairtail well is to marinate it, bake it, add a few drops of vinegar, remember to use cooked onions and raw garlic, and slowly scrape the bottom of the pot (if it falls apart, it will be gone) It’s a good look)

Method 2

Health effects:

Zanthoxylum bungeanum: Warming, antidiarrheal, and pain reliever

Soy sauce: Boost blood pressure , nourish blood, protect teeth

Eggs: moisturize dryness, enhance immunity, protect eyes and improve eyesight

Ingredients:

Hairtail (remove internal organs and cut into sections . )

Appropriate amount of green onion, ginger and garlic

Appropriate amount of Sichuan pepper [Picture] Appropriate amount of Sichuan pepper

Appropriate amount of high-quality white wine (Red Star Erguotou)

Appropriate amount of dark soy sauce

Soy sauce [Picture] Appropriate amount of soy sauce

Eggs [Picture] One egg is incompatible with food

Star anise [Picture] Appropriate amount of star anise

Recipe Method:

1. Put the processed hairtail in a crisper, pour in an appropriate amount of high-quality white wine and soak it (high-quality white wine can effectively remove the fishy smell, and the hairtail soaked in high-quality white wine will have a smell after braised) Rice fragrant. At the same time, add a small amount of peppercorns and soak for 15 minutes)

2. Crack an egg into the bowl. Heat the oil pan, put the hairtail pieces into the egg liquid and roll them. When the oil temperature is 70% hot, put it into the pan and fry until both sides are golden brown. Drain the oil and set aside.

3. Reheat the oil in the pan. When the oil is hot for 7 minutes, add a small handful of peppercorns, then add onion, ginger, garlic and star anise and saute until fragrant.

4. Add the fried hairtail pieces and do not flip them. At this time, add sugar, dark soy sauce, soy sauce, vinegar (you can add more), and salt. Pour in boiling water until the hairtail can touch the surface of the water, cover the pot and simmer over medium heat for 20 minutes.

5. After 20 minutes, open the lid of the pot, reduce the juice over high heat, and you are ready to serve!

Question 5: How to make braised hairtail How to make braised hairtail How to make it delicious Ingredients: mandarin fish Accessories: star anise pepper salt onion boiled water white sugar garlic cooking wine mature vinegar light soy ginger

Steps< /p>

1. Use a fish scale remover to scrape off the fish scales and remove the internal organs and wash them thoroughly.

2. Prepare onions, ginger, peppercorns, star anise, garlic, and cut a few cuts on the fish.

3. Sprinkle some salt on the fish and marinate it for 20 minutes.

4. After the oil is hot, put the dried fish in and fry it.

5. After browning one side, turn it over and continue to brown the other side.

6. Pull the fish to one side, leaving an oil pit, and stir-fry all the seasonings into the oil pit.

7. Add cooking wine.

8. Add vinegar and cook.

9. Add light soy sauce.

10. Add another spoonful of sugar.

11. Add boiling water to cover the fish body, cover and bring to a simmer.

12. It’s enough when you see that there is not much soup left.

Another way to do it:

1. Remove the scales, guts and slaughter the fish.

2. Chop onions, ginger, garlic, and peppers.

3 Marinate the fish with a little salt, cooking wine, shredded ginger and white pepper for 10 minutes.

4. Pour oil into a pot and stir-fry chives, ginger and garlic.

5 After sauteing until fragrant, add tempeh and bean paste and continue to stir-fry until fragrant.

6Put the marinated fish into the pot.

7 Pour in an appropriate amount of water, add half a spoon of salt, half a spoon of sugar, and cooking wine, cover the pot and cook slowly.

8 When the soup boils and thickens, add an appropriate amount of white pepper and chopped green onion, and it is ready to serve.

Question 6: How is the braised hairtail in the restaurant made? Braised hairtail

Ingredients

Ingredients:

Hairtail 2 Strips

Ingredients:

1-2 red peppers (don’t add them if you are afraid of spicy)

1 handful of chives

1 piece of ginger

Pickled fish seasoning:

1 tablespoon high-strength white wine

1/2 teaspoon salt

Seasoning:

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 tablespoon balsamic vinegar

1 tablespoon sugar

An appropriate amount of salt

A little pepper

(Please adjust the seasoning according to your personal taste)

How to braise the hairtail fish

Put the hairtail fish After removing the head, tail and internal organs, cut them into pieces and put them into a large bowl. Sprinkle in salt and ginger slices, pour in high-quality white wine, mix well and marinate for 10 minutes.

Pour oil into the pot and heat until 7 When mature, turn to medium heat, drain the marinated hairtail pieces (wipe dry with kitchen paper), fry in oil until the surface is golden brown, remove and drain the oil.

Pour out the frying oil from the original pot, leaving about 1 tablespoon of oil in the pot, add ginger slices, green onions and red pepper and stir-fry until fragrant

Add the fried hairtail , pour boiling water to cover the fish body, continue to add seasonings, cook over medium-low heat until the flavor is infused

Finally, turn off the heat when the soup thickens, do not drain it all, and mix the braised hairtail fish soup with rice , very delicious

Question 7: How to make delicious braised hairtail in a complete collection of home recipes. Video: Steps to make braised hairtail

1

Clean the hairtail, Cut into segments.

2

Cut garlic and ginger into slices and set aside.

3

Prepare the eggs.

4

Place the hairtail in the egg liquid and soak it completely.

5

Put a little more oil in the pot and heat until 7-8% hot.

6

Add the soaked hairtail, fry until both sides of the hairtail are golden brown, remove and control the oil.

7

Heat a small amount of oil in the pot, sauté the garlic, ginger slices and star anise until fragrant.

8

Add the fried hairtail, then add cooking wine, salt and dark soy sauce. Pour boiling water to cover the hairtail, then add sugar and vinegar, cover the pot and simmer over low heat until the hairtail is fragrant.

9

Reduce the juice over high heat, sprinkle with chopped green onions, and serve the hairtail fish.

Question 8: Is hairtail better to be fried dry or braised? How to cook hairtail

1.

Clean and cut the hairtail into sections

p>

2.

Score the surface of the fish segments

3. Finish in sequence

4.

Frying pan Heat oil and fry the hairtail segments

5.

Fry both sides until browned

6.

Add the green onions

7.

Cook in cooking wine and vinegar

8.

Add appropriate amount of light soy sauce

9.

Add appropriate amount of water and cook for 5 minutes

10.

Add salt to taste, turn over and cook for 2 minutes

11.

Turn off the heat after the juice is reduced.

12.

Take it out of the pot and serve it on a plate.

< p> Question 9: How to make braised Zhoushan hairtail, how to make braised Zhoushan hairtail delicious? How to make braised hairtail

Ingredients

400 grams of hairtail, 5 grams of ginger, 10 grams of green onions, dried 5 grams of red pepper, 10 grams of oil, a little white wine, 5 grams of dark soy sauce, 5 grams of salt

Method

1. After the frozen hairtail is defrosted, drain the water and sprinkle with salt Spread evenly and marinate for 30-60 minutes; cut the ginger into shreds, cut the green onion into sections, and cut the dry red pepper into small pieces and set aside;

2. Add oil to the pan, heat to 60%, add hairtail fish Fry both sides until golden brown;

3. Add shredded ginger and dried chili peppers to the remaining oil, sauté until fragrant, stir-fry with hairtail, add dark soy sauce and water to cover the ingredients, and simmer over medium heat; < /p>

4. When the juice dries up, sprinkle with green onions.

Question 10: How to cook braised hairtail. The method of cutting braised hairtail is to make the fish into lumps. First fry it in a pan with just the right amount of oil, not too much.

Then season the broth (chicken bone broth or pork ribs broth or water) into the pot, and then add soy sauce.

When the water temperature in the pot rises, add a small amount of vinegar (vinegar is very important and essential. It not only softens the fish bones, but also removes the fishy smell).

The burning time is generally about five minutes. After cooking, the broth in the pot has been condensed and only part of the juice remains, which is dark red in color. Because of the stewing process, the braised fish is more delicious and rich in flavor.

The taste of braised fish is tender, soft and fragrant, suitable for everyone.