Braised Hairtail in Brown Sauce(hong shao dai yu )

Braised Hairtail in Brown Sauce

Introduction:

"The food of hairtail should be balanced: hairtail should not be fried with butter or mutton oil; it should not be eaten with licorice or Schizonepeta tenuifolia."

Production steps:

The first step: take the fish to remove scales and remove the internal organs. Wash and cut into diamond shaped pieces. Then salted, highly Baijiu and pepper, for ten minutes.

Step 2: scallion section, ginger slices, garlic powder, egg powder, star anise ready.

Step 3: dip the pickled hairtail into the egg mixture.

Step 4: pour oil into the pan, heat it to 70% heat, adjust it to medium heat and start frying the fish. Fry both sides until golden brown and set aside.

Step 5: remove the oil from the pan and wash the pan. Pour in the oil from the pan, drain the pickled hairtail peppers, and then add star anise, scallion, ginger and garlic.

Sixth step: smell the aroma and put it in the fish. Pour it into boiling water (without cold water). After the fish is put in the soy sauce, the old soy sauce, the white sugar. Finally, pour the rice vinegar along the pot, cover the lid immediately, and simmer for 10 minutes.

Step 7: after opening the lid of the pot, turn it into a big fire to collect the soup, and wait for the soup to thicken.

Materials required:

Hairtail: 4

Egg: 1

Scallion: Half Root

Ginger: 1 yuan

Garlic: 6 cloves

Star anise: 3

Chinese prickly ash: 30

Baijiu: 4 tablespoons

Soy sauce: 2 tbsp

Soy sauce: 2 tbsp

Sugar: 1 tbsp

Rice vinegar: 2 tbsp

Salt: 1 teaspoon

Erguotou: 1.. The pickled Baijiu can be used to remove fishy smell. The effect of cooking wine is poor. There are 1.10 bottles in Beijing Erguotou supermarket. 2. The chilled hairtail is better than the frozen hairtail. It is fresh and tastes good. The way to distinguish is to look at the scales. The chilled hairtail is bright silver white, and the frozen hairtail is a little yellow. 3. Pour rice vinegar along the edge of the pot to make hairtail taste more fragrant.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Dai Yu