Braised Hairtail in Brown Sauce(hong shao dai yu )

Braised hairtail in brown sauce

Raw materials for making braised hairtail

Hairtail 400g; bamboo shoots 25g; scallion 1; ginger 1 small piece; garlic 6

Ingredients for making braised hairtail

500g edible oil; (50g actual consumption); 3 tsp soy sauce (9g); 1 / 2 tsp cooking wine (15g); 1 tsp vinegar (3G); 1 tsp refined salt (3G); 1 / 2 tsp monosodium glutamate (1.5g)

Processing steps of braised hairtail:

1. Wash and slice the scallion, ginger and garlic; wash and slice the bamboo shoots; clean the hairtail and cut into sections;

2. Put the frying pan on the fire, pour the oil and heat it up. Deep fry the fish until both sides are light yellow and take out;

3. Leave a little oil in the pot, stir fry shallot, ginger, garlic and bamboo shoots, cook in cooking wine and soy sauce, add proper amount of water, add hairtail, vinegar, salt and MSG, and turn to low heat after boiling;

4. Take out the fish and put it into the plate after it is thoroughly burned. Collect the juice by high fire and pour the thick juice on the fish.

The characteristics of braised hairtail are as follows

The fish is tender and delicious.

When making hairtail in brown sauce:

If hairtail is very fresh, you can also directly use boiling water to heat hairtail and then simmer, so that the fish will be more fresh and tender.

Braised Hairtail in Brown Sauce

Braised hairtail is a home dish made from hairtail. The fish is tender, fat and delicious. Except for the big bone in the middle, the fish has no small spines. The meat of braised hairtail is tender, jujube red, salty and sweet. This dish has bright red sauce, delicate and tender fish, salty and sweet taste.

Characteristics of dishes

Hairtail meat is tender, fat and delicious. In addition to the big bone in the middle and the spines on the back, the fish body has no fine spines. It is very suitable for children and those who are afraid of fish spines. Braised hairtail meat is tender, jujube red, salty and sweet. This dish has bright red sauce, delicate and tender fish, salty and sweet taste.

Production method

Practice 1

Ingredients: 1 hairtail, 1 / 2 scallion, 5 ginger slices, 2 garlic slices, 1 scallion. Marinade: 1 / 3 tbsp salt, 1 tbsp cooking wine, 1 tbsp soy sauce, 1 / 2 tbsp cornstarch.

Sauce: 1 / 3 tbsp sugar, 1 / 3 tbsp salt, 1 tbsp cooking wine, 1 / 2 tbsp raw powder, 1 tbsp soy sauce.

Seasoning: 1 bowl of oil.

1. Fried. Wash hairtail and dry it in the air. For safety, use paper towel to absorb the water. Another option is to wrap it in flour so that the oil doesn't collapse easily because of water. Heat the oil in the pan, fry the fish, turn the noodles in the middle, fry until both sides are golden, and set aside.

2. Burn. Change oil, add onion, ginger and garlic, saute until fragrant, add hairtail and stir fry. Put cooking wine, soy sauce and vinegar, stew for a while, add appropriate amount of sugar and salt, stir fry for a few times, add water, even with hairtail. Boil over high heat to concentrate the soup. Serve on a plate.

Note: the best is hairtail, small, delicious. Deep frying is very important. Wrap a little flour. It's thin and crisp.

Practice 2

1. Cut hairtail into 5cm long sections, add 1 / 3 tbsp salt, 1 tbsp cooking wine, 1 tbsp soy sauce and 1 / 2 tbsp cornstarch, stir well, marinate for 15 minutes; slice ginger, chop garlic into pieces, cut scallion into sections.

2. In an empty bowl, add 1 / 3 tbsp salt, 1 tbsp cooking wine, 1 / 3 tbsp sugar, 1 / 2 tbsp raw powder, 1 tbsp soy sauce and 1 / 2 cup water. Mix well with scallion, ginger and garlic to make a sauce.

3. Beat the eggs into a bowl and mix well to form the egg liquid. Remove the head and tail of the scallion, cut into sections and then shred.

4. Heat up a bowl of oil in the pan. First coat the hairtail with egg liquid. Then fry it in the pan until both sides are golden. Drain the oil.

5. Pour in the remaining oil, saute the scallions, pour in the hairtail and the sauce, bring to a boil over high heat and simmer over low heat for 5 minutes. When the soup is thick, serve.

2. Fried hairtail can not be fried, to wrap hairtail paste or egg liquid, and then deep fry until cooked, can avoid the loss of silver fat hairtail.

Practice 3

1. Wash the hairtail, cut off the back bones and fins, cut into sections and marinate for 10 minutes;

2. Ginger, garlic, green and red peppers, onion cut good standby;

3. Fry both sides of hairtail until golden;

4. Cook in rice wine and soy sauce, add water, about 150 ml, ginger and garlic;

5. Because hairtail was fried before, it was almost cooked, so it didn't need to be boiled for a long time. After 2 or 3 minutes, add salt, sugar, vinegar, chicken essence to taste, and then add green and red pepper;

6. When the soup begins to thicken, add the scallion and collect the juice over high fire.

Practice 4

Ingredients: 400 grams hairtail, 25 grams bamboo shoots, 1 chive, 1 small piece of ginger, 6 cloves of garlic.

Seasoning: 500g edible oil (50g consumption), 3 tbsp soy sauce, 1 / 2 tbsp cooking wine, 1 tbsp vinegar, 1 tbsp refined salt, 1 / 2 tbsp monosodium glutamate.

Method:

1. Clean and slice the green onion, ginger and garlic, clean and slice the bamboo shoots, clean the hairtail and cut into sections;

2. Put the frying pan on the fire, pour the oil and heat it up. Deep fry the fish until both sides are light yellow and take out;

3. Leave a little oil in the pot, stir fry shallot, ginger, garlic and bamboo shoots, cook in cooking wine and soy sauce, add proper amount of water, add hairtail, vinegar, salt and MSG, and turn to low heat after boiling;

4. Take out the fish and put it into the plate after it is thoroughly burned. Collect the juice by high fire and pour the thick juice on the fish.

Characteristics: the fish is tender, salty and delicious.

Tips: if hairtail is very fresh, you can also directly use boiling water to scald hairtail and then simmer, so that the fish will be more tender.

Practice 5

Ingredients: 1 hairtail, 5 garlic, 1 green onion, 1 ginger, 1 egg, 30 pepper, 1 star anise, 1 tablespoon Baijiu (15ml), salt 1/2 teaspoon (3 grams), 1 tablespoon (soy sauce), 1 tablespoon (15ml), sugar 1 spoon (1 grams), and vinegar vinegar spoon (15ml).

Method:

1. Remove the scales and viscera of hairtail (you can do it for others in the market). After cleaning, cut the hairtail into diamond shaped pieces. Add the bowl, sprinkle salt, pepper, and pour into the high baijiu. Stir evenly for 10 minutes.

2. Beat the eggs, put them into a flat bottom container, put the salted hairtail pieces into the egg liquid, and dip the egg liquid on both sides.

3. Pour oil into the pan, heat to 70% heat, adjust to medium heat, add hairtail dipped in egg liquid, fry one side until golden, then turn over and fry the other side.

4. Take out the fried hairtail, pour out the oil in the pan, do not (clean the pan), start the pan, pour in the new oil, drain the pepper just pickled hairtail, and then add the star anise, scallion, sliced ginger and garlic cloves.

5, after smelling the aroma, put the hairtail, pour it into boiling water (not cold water), do not fish after the fish into the soy sauce, soy sauce, sugar, and finally, along the pot side of the rice vinegar, cover the lid immediately, and simmer in the middle for 10 minutes.

6. After opening the lid, change it into a big fire to collect the soup. When the soup becomes thick, don't dry it all. The soup of braised hairtail fish mixed with rice is very delicious.

Practice 6

1. Add ginger slices in hot oil, fry the fish on both sides, add garlic and half scallion;

2. First add 1 tbsp cooking wine to remove fishy smell, then add wet material, shake the pot slightly, don't stir fry;

3. Cover the fish with water at one time. Bring to a boil over high heat and simmer over low heat until the water dries quickly (20-25 minutes, turn the fish over gently in the middle for better taste);

4. Then add other scallion and green pepper slices, and finally take the juice out of the pot. If the fried fish skin is easy to stick to the pot and break the skin, you can dry the skin with a kitchen paper towel, evenly pat on a thin layer of flour, then put the fish in the hot oil, and finally fry it yellow with medium heat.

Practice 7

Ingredient: hairtail.

Accessories: ginger, garlic, pepper, soy sauce, cooking wine, salt, sugar.

1. Wash hairtail. Remove the gills with scissors and pull them out by hand;

2. Cut into small pieces and put them in a bowl for later use;

3. Cut pepper into rings, ginger into thick slices and garlic into flat slices;

4. Take up the oil pan. Put in the hairtail and 1 teaspoon salt. Don't turn it immediately after putting it in;

5. Fry one side thoroughly and turn it over again until both sides are golden;

6. Add green pepper ring, ginger and garlic and stir fry;

7. Cook in soy sauce, cooking wine and sugar, stir fry for a while until the soup is thick.

Practice 8

1. Clean hairtail, cut it into 6 cm section, marinate it for 15 minutes with a little salt and cooking wine.

2. In a clean small bowl, put in green onion, ginger, garlic, a little salt, a little sugar, cooking wine and water starch.

3. Take another small bowl, put in an egg and stir well.

4. Add oil to the frying pan until 8 is mature, put in two pieces of ginger, wrap the salted hairtail with eggs, and fry in the oil pan until golden.

Put the inner bowl juice prepared in step 2 into the fried fish pot, bring it to a boil over high heat, and then turn it to a low heat. The fish is easy to cook. Just wait a moment, and the soup becomes sticky. You can eat it on a plate.

Practice 9

Raw materials: 250g jingdai fish, cooking wine, refined salt, soy sauce, sugar, ginger, scallion, vegetable oil

Chinese PinYin : Hong Shao Dai Yu