What to do if there is no cooking wine for pickled hairtail fish? What to use instead of cooking wine for pickled hairtail fish?

We all know that hairtail is a common fish food. It has delicious meat, a variety of ways to eat, and high nutritional value. It is deeply loved by people. Many people like to eat hairtail. The cooking method of hairtail is also certain. Generally, it needs to be marinated for a while. Most people will marinate hairtail with cooking wine. So what should I do if there is no cooking wine for marinating hairtail? Let's take a closer look!

How to marinate hairtail without cooking wine

When marinating hairtail fish, beer can be used instead of cooking wine. Many people like to use cooking wine to remove the fishy smell when cooking fish. In fact, beer is not worse than cooking wine.

First of all: there is an organic acid in beer, which is not found in other alcoholic beverages. It can soften the meat fiber, making the hairtail meat softer and more tender, and more flavorful. However, the organic acid content is not high, so it will not make the fish meat dissolve and lose its shape. Adding a small amount of beer can make the fish meat more elastic and taste better.

Secondly: After the fish meat is softened, the meat becomes loose, which can speed up the seepage of blood in the meat, thus improving the effect of removing fishy smell.

How to eat hairtail

How to eat hairtail depends on the size and freshness of the fish! For example: if it is just caught and can still twist a few times before being put on the boat, it can be washed and boiled directly with water, and then eaten with some soy sauce. It is absolutely delicious. If it is brought to the port after more than ten or twenty hours, it can still be washed and steamed with ginger, onion and garlic, and it can be perfect with some lard. Finally, if it has been frozen in snow, it is best to fry it in high heat and then braise it. The hairtail pulled in oil can also be made into sweet and sour flavor.

In addition, people in Jiangsu and Zhejiang also like to marinate the hairtail hair. After slightly drying, cut the white radish into shreds. First, fry the salted hairtail fish over low heat until it is 70% cooked, then pick it up, then pour the shredded radish into the fry, add a little water and sugar, cook until it is 80% cooked, add the hairtail fish, pour it until it is cooked through and serve it on a plate. You can imagine how it tastes. Finally, don't forget to sprinkle some white pepper on it!

Hairtail fish recipe

Fried and braised hairtail fish

Ingredients and seasonings: hairtail, tree pepper segments, sugar, salt, flour, vinegar, soy sauce, five-spice powder, star anise, green onion segments, and ginger slices.

Production steps:

1. Remove the internal organs of the hairtail, wash it and cut it into segments. After draining the water, sprinkle flour on the surface of the hairtail. Don't use too much flour, just a thin layer will do. This way, when we fry the hairtail, we can protect the meat of the hairtail from breaking, and the meat of the fried hairtail will be very intact. Then put cooking oil in the wok. When the oil temperature reaches a certain temperature, put the hairtail segments into the wok and fry until both sides are golden brown.

2. After frying the hairtail fish, pour vinegar on the fried hairtail fish first to remove the fishy smell. Then add star anise, scallion segments, ginger slices, five-spice powder, sugar, tree pepper segments, soy sauce, salt, and a little water. Then bring to a boil over high heat, then turn to low heat and simmer for about ten minutes. Remove the soup and serve.