Hunan Cuisine: hairtail(xiang cai lao ma zi dai yu )

Hunan Cuisine: hairtail

Introduction:

"Hairtail meat has less fat and spines, and tastes delicious. It is mostly used for steaming, braised or dry frying, especially braised hairtail. Laomazi hairtail is similar to braised hairtail, which is fried until golden yellow before cooking. The difference is that when laomazi hairtail is cooked, chopped pepper, chili oil and rice vinegar are added to make it taste sour, spicy, tender and slightly sweet. Laomazi hairtail belongs to Hunan cuisine. It tastes sour, spicy and slightly sweet. It's delicious

Production steps:

Materials required:

Hairtail: 500g

Pickled red pepper: right amount

Tomato sauce: moderate

Red oil: 30g

Cooking wine: 15g

Ginger: 5g

Scallion: 10g

Vinegar: 5g

MSG: 2G

Salt: 5g

matters needing attention:

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: hot and sour

Chinese PinYin : Xiang Cai Lao Ma Zi Dai Yu