Braised Hairtail in Brown Sauce(hong shao dai yu )

Braised Hairtail in Brown Sauce

Introduction:

Production steps:

Step 1: wash hairtail, remove viscera and air dry.

Step 2: cover with flour, add oil in the pan, heat up, fry fish, turn noodles in the middle, fry until both sides are golden, and set aside.

Step 3: change the oil, add onion, ginger and garlic, saute until fragrant, add hairtail and stir fry. Put cooking wine, soy sauce and vinegar, stew for a while, add appropriate amount of sugar and salt, stir fry for a few times, add water, even with hairtail. Boil over high heat to concentrate the soup. Serve on a plate.

Materials required:

Hairtail: 1, 544g

Salt: 1 / 3 tbsp

Raw meal: 1 / 2 tbsp

Sugar: 1 / 3 tbsp

Cooking wine: 1 tbsp

Soy sauce: 1 tbsp

Note: 1, hairtail surface has a layer of silver white oil, it contains a kind of anti-cancer ingredients, can effectively treat acute leukemia and other cancers, cleaning can not be forced to scratch. 2. Fried hairtail can not be fried, to wrap hairtail paste or egg liquid, and then deep fry until cooked, can avoid the loss of silver fat hairtail. 3. The fire of fried hairtail: it should be fried with high fire first, lock the surface of hairtail, and then slowly fried with low fire to make it deep fried. 4. When purchasing, hairtail with wide body, bright eyes, white body and bright silver pink film is preferred; if the color of hairtail is yellow, lusterless, mucus, red meat, black gills and broken stomach, it is inferior hairtail and should not be eaten. In addition, people suffering from sores and scabies should eat less hairtail.

Production difficulty: ordinary

Process: firing

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Hong Shao Dai Yu