A lazy way: Braised hairtail with sauce(lan ren de zuo fa jiang shao dai yu )

A lazy way: Braised hairtail with sauce

Introduction:

"When I was young, I hated eating fish most. As I grew older, I actually liked eating fish more and more, and I also had different preferences for all kinds of fish, such as carp sweet and sour, crucian carp stew, perch steamed, grass carp baked, hairtail braised in soy sauce, pomfret fried, yellow croaker fried, and so on. When I have time, I'll release all my favorite fish practices. I've released a grilled fish before, and today I'm releasing the second sauce barbecued hairtail. Although I'm still learning how to cook, I like to use simple recipes to make delicious dishes for every dish I learn, today's hairtail is still a lazy way. "

Production steps:

Step 1: remove the hairtail's head, fins, and inner abdominal black membrane (just get rid of it by the fishmonger). Rinse it with clean water and cut it into sections

Step 2: chopped scallion, ginger, garlic and red pepper.

The third step: evenly spread the Baijiu and salt on the fish and pickle for 15 minutes.

The fourth step: put the soy sauce, the old soy sauce and sugar into the bowl and mix the juice. Then find a small bowl and pour the right amount of starch into the bowl and add the half bowl of water to mix evenly.

Step 5: spread a layer of flour on both sides of the salted hairtail.

Step 6: do not put oil into the pan, heat it with high fire, pour in oil and sprinkle some salt.

Step 7: add hairtail and fry over high heat. After one side is golden, turn it over, and then fry the other.

Step 8: until both sides are golden brown, remove. (about 2 minutes)

Step 9: clean the pot, dry the water, add a little oil, heat, add scallion, dried pepper, ginger, change to medium heat, stir fry the fragrance.

Step 10: pour in the fried hairtail.

Step 11: pour in the juice, bring to a boil over high heat, put in a small spoon of salt, continue to cook over low heat for about 1 minute, and turn off the heat when you see the soup thicken.

Step 12: Sheng Chu.

Materials required:

Hairtail: 2

Dried pepper: 4

Chives: 2

Ginger: 1 yuan

Garlic: 2

Baijiu: full 1 small caps

Salt: 2 teaspoons

Soy sauce: 3 tbsp

Soy sauce: 1 tbsp

Shuidian powder: small half bowl

Sugar: 1 teaspoon

Flour: right amount

Caution: 1: Baijiu has a good effect on removing the fishy smell. 2: You can save a lot of time by mixing the ingredients you need into juice. 3: Sprinkle a little salt on the fish before frying. 4: The whole process of frying fish will make the fish golden and not broken.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Lan Ren De Zuo Fa Jiang Shao Dai Yu