Braised Hairtail in Brown Sauce(hong shao dai yu )

Braised Hairtail in Brown Sauce

Introduction:

Production steps:

Step 1: pack up hairtail, drain water, marinate with salt, soy sauce and cooking wine for 30 minutes.

Step 2: wrap the salted hairtail with starch.

Step 3: heat up the pan, add proper amount of oil, heat up and fry hairtail over low heat.

Step 4: fry until golden on both sides.

Step 5: take it out and put it in a bowl.

Step 6: slice ginger, garlic, pepper and tomato, and cut onion into sections.

Step 7: heat the pan, add peanut oil, saute ginger, onion and garlic.

Step 8: Fragrance overflow, put pepper stir fry, add a little salt.

Step 9: add tomato and stir fry for a while.

Step 10: add appropriate amount of water to boil.

Step 11: after boiling, pour in the fried food and let it sit for a few minutes.

Materials required:

Hairtail: 600g

Chili: one

Tomato: one

Ginger: right amount

Scallion: right amount

Garlic: right amount

Peanut oil: right amount

Salt: right amount

Soy sauce: right amount

Cooking wine: moderate

Note: fresh hairtail is silvery gray and glossy; however, some hairtail is attached with a layer of yellow substance on the silvery white luster. This is because hairtail is a kind of fish with high fat. When it is not well kept, the fat on the surface of hairtail will accelerate oxidation due to a large amount of contact with air, and the oxidation product will make the surface of hairtail yellow. When buying hairtail, try not to buy yellow hairtail. If you buy it, eat it in time, otherwise the fish will rot and stink quickly.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Hong Shao Dai Yu