Braised Hairtail in Brown Sauce(hong shao dai yu )

Braised Hairtail in Brown Sauce

Introduction:

Production steps:

Step 1: remove the internal organs of hairtail, wash it, and cut it into medium-sized segments

Step 2: slice ginger, dice green onion and green pepper

Step 3: make seafood sauce with vinegar and salt

Step 4: saute ginger slices, large ingredients and Chinese prickly ash in hot oil pan

Step 5: Fry hairtail in a pan and fry on both sides. Add half of the scallion

Step 6: first add cooking wine to remove the fishy smell, then add the sauce, shake the pot slightly, do not stir fry

Step 7: cover the fish with water at one time, bring to a boil over high heat, turn to low heat and simmer until the water dries quickly, turn the fish upside down in the middle to taste

Step 8: when the soup is about to dry, add the remaining scallion and green red pepper

Step 9: take the juice out of the pot

Materials required:

Hairtail: moderate

Red sweet pepper: moderate

Green pepper: right amount

Ginger: right amount

Scallion: right amount

Cooking wine: moderate

Seafood sauce: right amount

Salt: right amount

Rock sugar: right amount

Vinegar: moderate

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Note: cooking fish with cooking wine can remove fishy smell.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Dai Yu