Braised Hairtail in Brown Sauce(hong shao dai yu )

Braised Hairtail in Brown Sauce

Introduction:

Production steps:

Step 1: eviscerate hairtail and cut into segments

Step 2: after removing the scales, use a kitchen towel to dry the water

Step 3: dip dry starch on both sides

Step 4: dip dry starch on both sides

Step 5: fry in oil

Step 6: fry in oil

Step 7: use kitchen tissue to absorb the extra oil from the fried hairtail

Step 8: add star anise, pepper and rock sugar to the bottom oil

Step 9: add onion, ginger and garlic into the pan

Step 10: add the fried hairtail

Step 11: cook with vinegar,

Step 12: add the cooking wine and make the soy sauce

Step 13: add water and bring to a boil over high heat. Turn to low heat and simmer

Step 14: Stewed hairtail

Materials required:

Hairtail: two

Scallion: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Rock sugar: right amount

Vinegar: right amount

Old style: moderate

Cooking wine: moderate

Salt: right amount

Starch: right amount

Note: one time add enough water, fish to stew will be good taste.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: fish flavor

Chinese PinYin : Hong Shao Dai Yu