Sweet and sour hairtail(tang cu dai yu duan )

Sweet and sour hairtail

Introduction:

"My favorite hairtail is for my father, my favorite dish. Thank you for your encouragement and support."

Production steps:

Step 1: after buying the hairtail, remove the scales, head and internal organs, clean it and put it aside for standby;

Step 2: spread salt inside and outside hairtail evenly, pour cooking wine into hairtail, add Chinese prickly ash and remove fishiness (1-2 hours);

Step 3: when preparing to fry the fish, first remove the water from the hairtail with oil absorption paper and put it on a dry plate;

Step 4: dry hairtail with starch, set aside;

Step 5: add salad oil to the frying pan. When the oil temperature reaches 80%, add the hairtail with starch and turn the fire to medium heat;

Step 6: deep fry the hairtail into golden yellow, then put the fried hairtail aside for standby;

Step 7: cut the whole bacon into pieces;

Step 8: add large oil into the pan, add bacon slices and stir fry until golden;

Step 9: stir fry onion, ginger, garlic, Chinese prickly ash, fennel and bacon together to make the flavor

Step 10: add the fried hairtail, sugar, rice vinegar, soy sauce, salt, cover, medium heat, 5 minutes;

Step 11: finally add a little soy sauce, color, out of the pot;

Step 12: out of the pot, eat, taste sweet and sour, first salty, dedicated to my favorite hairtail;

Materials required:

Hairtail: 500g (hairtail)

Bacon: 25g (bacon)

Garlic: 5 petals

Ginger: 25g (ginger)

Scallion: 25g (scallion)

Sugar: 60g (whitesuger)

Salt: 30g

Rice vinegar: 45g

Soy sauce: 20g

Veteran: 5g

Chinese prickly ash: 10

Large material: 3 pieces

Fennel: 20 capsules

Large oil: 15g

Salad oil: 100g

Cooking wine: 45g

Note: 1: marinate hairtail with cooking wine, rice vinegar and salt in advance, the longer the marinating time, the less fishy the fish; 2: remember to use big oil to make fish, sea cucumber, prawns and other seafood, and the cooked seafood must be delicious; 3: fry the fish in high fire, so the fish will not paste or stick to the bottom of the pot; 4: wipe the surface of the fish with paper towel before frying Clean, apply a thin layer of starch, can ensure the integrity and beauty of fish skin;

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Tang Cu Dai Yu Duan