Braised Hairtail in Brown Sauce(hong shao dai yu )

Braised Hairtail in Brown Sauce

Introduction:

"Simple material, delicious taste"

Production steps:

Step 1: clean hairtail, cut into sections, marinate with appropriate amount of salt and white pepper for 30 minutes

Step 2: drain the pickled hairtail, and then dry it with kitchen cloth

Step 3: Pat hairtail with dry starch and set aside

Step 4: heat the oil in a hot pan and fry both sides of hairtail with a small torch

Step 5: add ginger slices, cooking wine, soy sauce, vinegar, sugar and water, bring to a boil over high heat, turn the pan, let the juice wrap the hairtail, cover the pan, and cook over low heat until the juice is almost dry

Step 6: Sprinkle with scallion, and then collect the juice

Materials required:

Hairtail: hairtail

Ginger: right amount

Scallion: right amount

White pepper: right amount

Cooking wine: 60ml

Soy sauce: 60ml

Vinegar: 80ml

Sugar: 40ml

Water: 160-200ml

Note: before frying fish, the water on the surface of the fish should be absorbed or powdered, so it is not easy to stick to the pot

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Hong Shao Dai Yu