Braised Hairtail in Brown Sauce(hong shao dai yu )

Braised Hairtail in Brown Sauce

Introduction:

"Braised hairtail is a common dish on our common people's table. Hairtail meat is tender, fat and delicious. Except for the big bone in the middle, the body of hairtail has no small bones. It is very suitable for children and people who are afraid of fish bones. Hairtail is a marine fish with high nutritional value. I like to eat narrow domestic hairtail, because it is narrow and thin, very easy to taste, small fire slow stew, the taste is extremely delicious, every time I buy hairtail, my husband always told me to buy thin ah, Dele, who let you like this, not to mention I'm to save money, this can be your request, ha ha. "

Production steps:

Step 1: scaly hairtail, viscera, clean, cut into sections.

Step 2: break up the eggs and evenly coat the hairtail with egg liquid.

Step 3: heat the oil in the pan and fry the hairtail with egg mixture until golden on both sides.

Step 4: put the fried hairtail on the plate.

Step 5: slice onion, ginger and garlic.

Step 6: heat the bottom oil in the pan and fry the pepper until it is a little black.

Step 7: put the fried hairtail in, then add onion, ginger and garlic slices.

Step 8: cook with vinegar first, then add yellow rice wine and soy sauce.

Step 9: sugar, salt (like sweet mouth put more sugar).

Step 10: put water, just over hairtail, bring to a boil, bring to a boil and simmer.

Step 11: cover the pot and simmer for a while.

Step 12: when the water in the pot is basically dry, it's ready to cook. The fragrance comes out. It's delicious. Let's eat.

Materials required:

Hairtail: 500g

Egg: 1

Zanthoxylum bungeanum: right amount

Garlic slices: appropriate amount

Ginger slices: right amount

Scallion slice: appropriate amount

Corn oil: right amount

Soy sauce: right amount

Vinegar: right amount

Yellow rice wine: right amount

Salt: right amount

Sugar: right amount

Note: 1. Fry hairtail as old as possible, so that the hairtail will be fully tasty when stewed. 2. Putting prickly ash and cooking vinegar first is to deodorize fish. 3. If you have time, try to simmer for a while, so that hairtail will taste good.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Hong Shao Dai Yu