Braised Hairtail in Brown Sauce(hong shao dai yu )

Braised Hairtail in Brown Sauce

Introduction:

Production steps:

Step 1: clean hairtail, cut into sections, marinate with cooking wine and salt for 15 minutes.

Step 2: cut the red pepper into two strips, cut the scallion into sections, slice the ginger, cut the garlic in half, and cut the green pepper into hob pieces.

Step 3: mix flour and starch 1:1 evenly.

Step 4: the hairtail section takes up a thin layer of powder (the extra powder is shaken off with chopsticks)

Step 5: medium low heat, oil 60-70% heat, put in the fish, fry on both sides until golden, take out standby.

Step 6: pour out the oil in the pan, do not use (or take another pot) pour in a little oil (half less than the normal cooking oil), add pepper, red pepper, scallion, ginger, garlic and stir fry until fragrant.

Step 7: add soy sauce, half a teaspoon cooking wine, sugar, vinegar, a drop of salt (may not add) a small bowl of water to boil. Put in the fish (the amount of water is a little lower than the fish, and you can add a little more if the water is not enough)

Step 8: cover the pot, simmer for 10-15 minutes, turn the fish in the middle, add green pepper when the soup is thick, stir fry a few times.

Materials required:

Hairtail: 3

Scallion: 2

Ginger: 1 yuan

Garlic: 5-6 petals

Dried red pepper: 10

Green pepper: 1

Flour: right amount

Corn starch: right amount

Soy sauce: 2 tbsp

Vinegar: 1 tbsp

Cooking wine: 2 tbsp

Salt: right amount

Sugar: 0.5 tbsp

Chinese prickly ash: 10

Note: 1 stewed fish slightly spicy, according to their own taste can reduce the amount of pepper. If the salt is less when marinating the fish, add some salt in the soup when stewing the fish.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Dai Yu