Braised hairtail with vinegar(cu xiang shao dai yu )

Braised hairtail with vinegar

Introduction:

"Through a few tips, the hairtail is sweet and sour. It's not fishy when it's hot or cold. You might as well have a try!"

Production steps:

Step 1: prepare Zanthoxylum bungeanum, star anise, cinnamon, Geranium leaf and grass fruit, clean them with clean water and drain the water

Step 2: pour the oil into the pot and heat it to 30%. Pour it into a bowl filled with spices and soak it

Step 3: slice onion, ginger and garlic, cut pepper into sections

Step 4: wash hairtail and cut into diamond shaped pieces

Step 5: marinate with onion, ginger, salt and cooking wine for 5 minutes

Step 6: heat the oil in the pan to 60%, pour in hairtail, deep fry until golden on both sides and remove

Step 7: heat the pot with the spice oil, pour in the bean paste, dried pepper, onion, ginger and garlic slices, and stir fry over medium heat

Step 8: add 1 tbsp cooking wine, add appropriate amount of water, boil for 5 minutes, and remove the waste

Step 9: put in hairtail, first put a little salt, 2 tbsp sugar, 3 tbsp vinegar, do not cover boiling

Step 10: heat until the soup is thick, then light a little vinegar, turn off the heat, put on a plate, sprinkle sesame seeds and let cool

Step 11: it's good to drink!

Step 12: cool food is refreshing!

Materials required:

Hairtail: 400g

Spice oil material: right amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Star anise: right amount

Fragrant leaves: appropriate amount

Tsaokuo: moderate amount

Bean paste: 1 tbsp

Dried pepper: 3

Sugar: 2 tbsp

Rice vinegar: 3 tbsp

Scallion: right amount

Ginger: right amount

Garlic: right amount

Note: 1. Cut hairtail into rhombic pieces to add flavor. 2. Marinate hairtail with salt, scallion, ginger and cooking wine for about 3 minutes. One is to remove fishiness. The other is to make the bottom taste more fragrant. 3. Wash Chinese prickly ash, star anise, cinnamon, fragrant leaves and grass fruit with clean water (cut grass fruit), which is conducive to the volatilization of aroma. 4. If the oil temperature is 30% hot, it's not easy to judge, take one Put green onion in warm oil and try it. Bubbling is 30% hot. 5. Making spice oil is the key to deodorization, and it is also for the full release of spices. 6. Put vinegar twice to remove the fishy smell of hairtail more thoroughly

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Cu Xiang Shao Dai Yu