Hairtail in thick soup(nong tang dai yu )

Hairtail in thick soup

Introduction:

"The soup is full-bodied, the fish is tender and salty."

Production steps:

Step 1: main ingredients: hairtail < br > Accessories: Sea rice, celery, red pepper, onion, ginger, garlic.

Step 2: Sprinkle hairtail with a little salt and marinate; soak the sea rice in warm water for a few minutes and dry.

Step 3: put the bottom oil in the pot, the oil temperature is 70% hot, and disperse the hairtail into the pot.

Step 4: fry golden and take out.

Step 5: set the pot on fire, stir fry the sea rice with a little oil, add cooking wine to remove the fishy smell, and set aside.

Step 6: put a little base oil in the pot, put shredded ginger, shredded onion and celery into the pot to stir fry, and put a little cooking wine into the pot.

Step 7: add fried rice and red pepper.

Step 8: then add the fried hairtail, add some hot water, cover and simmer for 7 minutes.

Step 9: after boiling, add a little salt, chicken essence and a little sugar to taste. (add some pepper to make it fresh)

Step 10: characteristics: the soup is full-bodied, tender and salty.

Materials required:

Hairtail: moderate

Garlic: right amount

Ginger: right amount

Scallion: right amount

Haimi: right amount

Red pepper: right amount

Parsley: right amount

Note: 1, boiling must add hot water, otherwise hairtail will become fishy. 2. When frying hairtail, control dry water to prevent splashing.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Nong Tang Dai Yu