Braised Hairtail in Brown Sauce(hong shao dai yu )

Braised Hairtail in Brown Sauce

Introduction:

"My husband doesn't eat hairtail, even if the hairtail I made doesn't smell fishy at all. My husband is not at home these days, so our mother and daughter eat hairtail very much. We love hairtail very much, especially braised hairtail. Hairtail without fishy smell is very simple. First of all, clean up, wash all the black films thoroughly, and then put prickly ash and tangerine peel into the oil of fried fish. In this way, the fried hairtail has no fishy smell and is very fragrant. "

Production steps:

Step 1: prepare raw materials

Step 2: remove the head and tail of hairtail, clean up the internal organs, wash the black film, cut into pieces, and then gently cut two knives on each piece to make it tasty

Step 3: add salt and a little cooking wine to marinate for a while

Step 4: cut scallion into sections and ginger into slices

Step 5: pat the pickled hairtail with flour

Step 6: put proper amount of peanut oil into the pot, add Chinese prickly ash and tangerine peel, and remove them when they are slightly black

Step 7: turn down the heat, add hairtail one by one, deep fry until both sides are golden, and then remove from the pan

Step 8: leave a proper amount of base oil in the pot, add onion, ginger, pepper and star anise, stir up the fragrance

Step 9: add the fried hairtail, add some soy sauce and stir fry

Step 10: add boiling water without ingredients and cook over low heat

Step 11: collect juice in a big fire

Step 12: out of the pot

Materials required:

Hairtail: one

Dried chili: Three

Flour: right amount

Scallion: right amount

Ginger: one piece

Garlic cloves: two cloves

Peanut oil: right amount

Salt: right amount

Chinese prickly ash: more than 20

Tangerine peel: one piece

Star anise: one

Cooking wine: a little

Soy sauce: moderate

Veteran: a little

Note: first, hairtail should be carefully cleaned off the black film, so as to effectively reduce the fishy smell; second, when frying hairtail, open a small fire to fry slowly; third, when burning hairtail, also use a small fire.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Dai Yu