Beijing style braised hairtail(jing wei er men su dai yu )

Beijing style braised hairtail

Introduction:

"In Beijing traditional dishes, there is a crispy fish, which can be used to make Crispy Fish. Generally, small fish is used. Hairtail, small yellow croaker and fresh water crucian carp are used to make this dish. "Crisp fish" is also well-known in court dishes and official dishes. Among the famous four crisp dishes, there is crisp fish. The famous four crisp dishes include crisp fish, crisp chicken, crisp meat and crisp kelp. Since it's crispy, it requires that the crispy meat and bone should be rotten immediately after the finished dish, and the taste should be mellow, and it can be eaten hot and cold. In the selection of raw materials, the size should be consistent, so that it is easy to be heated synchronously and evenly, so as to achieve the purpose of consistent taste and ensure the quality of dishes. Crucian carp and small yellow croaker should be no more than 15 cm in size, while hairtail should be two inches in length and width. For example, when the hairtail is cut into sections and stacked in the pot, the wider one should be placed at the bottom of the casserole, while the narrow tail should be stacked above. This is because the wider part of hairtail is soaked in the vinegar Soup for a longer time, it is more convenient to achieve the purpose of crispness. Today, I choose the hairtail section with little difference in width, so I can stack it at will as long as it is flat and tidy. The method of "stewing crispy hairtail" is as follows

Production steps:

Step 1: lay a horizontal pattern knife on the hairtail piece. The knife is deep enough to the bone.

Step 2: clean the water on the fish block with oil absorbent paper after the knife is finished.

Step 3: then fry the fish in 50% hot oil.

Step 4: fry the fish until golden on both sides. Remove and set aside.

Step 5: spread two green vegetable leaves on the bottom of the casserole to prevent the casserole from sticking during the stewing process, and then spread a layer of onion, ginger and garlic.

Step 6: spread the fried hairtail on top, sprinkle with sugar, salt and a little pepper.

Step 7: pour a little yellow rice wine into the casserole.

Step 8: then pour in soy sauce and vinegar.

Step 9: add some water and bring to a boil.

Step 10: bring the casserole to a boil and lower the heat.

Step 11: seal the lid of the pot with tinfoil and seal the air hole of the casserole with adhesive tape. Simmer for 3-4 hours. During this period, the soup should not overflow.

Step 12: after the hairtail is stewed, open the lid of the pan, thicken the soup slightly with a medium and small fire, and turn off the fire.

Step 13: at this time, the crispy hairtail has been made. It can be eaten hot or in the air, and then put into the refrigerator for cold storage.

Materials required:

Hairtail: 750g

Green vegetable leaf: appropriate amount

Scallion: 50g

Ginger slices: 50g

Garlic slices: 30g

Pepper: 2G

Star anise: 3 G

Vinegar: 120g

Sugar: 7-g

Soy sauce: 30g

Refined salt: 3 G

Pepper: 0.5g

Shaojiu: 20g

Cooking oil: proper amount

Water: moderate

Note: the characteristics of this dish: the color of the dish is red sauce, sweet and sour, salty and fresh, the fish pieces are intact, the mouth is crispy, the meat is rotten, the food is convenient for drinking, and the food is hot and cold; warm tips: 1. When making crispy fish, it's better to cut the bone, but don't cut the back of the fish, which is easy to taste quickly and make the crispy fish stew faster. 2. Fried or fried fish can be made at home, fried method is more fuel-efficient. Fish in the pot before the use of kitchen paper suction fish and fish bore water, so that after the pot can prevent splashing. When making fish, don't wrap it with powder or egg liquid. Don't move the fish when frying. When the skin is scorched and fixed, gently shake the frying pan and it will fall off naturally. Don't use a pan with soup or water to fry fish. It's OK to use a special pan for frying vegetables or a non stick pan. 3. The main principle of making crisp fish is vinegar. Vinegar can dissolve the calcium rich and hard fish bones, making them melt at the mouth when eating. Therefore, the amount of vinegar is very large, and the stewing time is longer. 4. If you don't like heavy color, you can choose rice vinegar and light soy sauce. This Beijing style traditional dish "stewed crispy hairtail" is ready. A plate of frozen crispy hairtail in hot summer is very appetizing, for your reference!

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Jing Wei Er Men Su Dai Yu