Homemade recipes for cooking hairtail fish

Hairtail is a seafood that mainly grows in the sea. However, since hairtail breeds in most of the sea areas in my country, it is a very common marine fish product on the market in my country. But even so, we cannot ignore the rich nutritional value that hairtail brings to the human body. And the method of cooking hairtail can be changed according to your own taste. What is the method of cooking hairtail if you want to grill it?

How to cook hairtail fish:

1. Wash the hairtail (the key to removing the fishy smell of hairtail is to use a steel wool to remove the white membrane, otherwise it will be all over the pan when frying and it will be very fishy), cut into sections, and fry the mushrooms;

2. Marinate the hairtail with pepper, salt, Shaoxing wine and pepper powder;

3. The key to non-stick pan for hairtail fish is to heat the pan and add oil to 60% of the pan, then put the hairtail fish in. The pan is hot so it is not easy to stick to the pan. It is best not to add starch, otherwise it will be easy to take off a layer of the coating when it is fried. Fry until both sides are golden brown, remove from the pan, drain the oil and set aside;

4. Leave some oil in the pot and stir-fry scallions, ginger, and garlic. Add peppercorns, aniseed, cinnamon, dried chili peppers, and fennel. Add cinnamon, vinegar, and cooking wine. Add a little boiling water and mushrooms. Simmer on medium heat for 10 minutes, then add salt, pepper, and sugar to taste. Cook over high heat until the sauce thickens, serve on a plate, and sprinkle with shredded red pepper and chopped coriander.

hint:

The fishy smell in fish and other aquatic products mainly comes from the amine substances in them. This substance can be dissolved in alcohol. When cooking, the alcohol evaporates after heating, and the fishy smell goes away.

This is the reason why adding wine to fish can remove the fishy smell. The alcohol concentration of liquor, especially strong liquor like Erguotou, is much higher than that of cooking wine. Therefore, it has a stronger ability to dissolve amine substances and a greater effect in removing fishy smells.

Remove the scales and internal organs of the hairtail fish, wash it, and cut it into diamond-shaped pieces with a slanting knife. Then put it in a large bowl, sprinkle with salt, pepper, and pour in high-proof white wine. Stir well and marinate for 10 minutes before cooking. This will effectively remove the fishy smell of hairtail. It should be noted that cooking wine can only be added when the dish is heated.

To remove the fishy smell, you can add white wine when heating or when marinating.

However, it is better to add white wine during the pickling process, so that the alcohol can fully contact with the amine substances in the raw materials and remove the fishy smell more effectively. Finally, do not add too much liquor, otherwise the alcohol will not evaporate completely and remain in the dish, affecting the flavor of the dish.