Braised Hairtail in Brown Sauce(hong shao dai yu )

Braised Hairtail in Brown Sauce

Introduction:

"I remember when I was in school, I bought hairtail for my family for the first time. I thought that the thick and long hairtail must have been raised by hormones, so I chose the thin and short hairtail. As a result, it was full of bone spurs."

Production steps:

Step 1: wash hairtail, remove head, viscera and fins

Step 2: segment

Step 3: marinate with ginger, cooking wine and salt for 20 minutes

Step 4: after marinating, use paper to absorb the water on the surface of the fish

Step 5: deep fry in oil

Step 6: deep fry until golden. At the same time, mix a bowl of sauce with salt, cooking wine, sugar, vinegar, soy sauce and water

Step 7: leave the bottom oil in the pot, add the garlic slices and stir up the fragrance

Step 8: pour in the juice and bring to a boil

Step 9: pour in hairtail, cover and simmer for a while

Step 10: when the juice is collected, pour in shredded green pepper and stir fry

Step 11: pour water, starch and sesame oil on the fish before cooking, and the braised hairtail is out of the pot

Materials required:

Hairtail: one

Green pepper: 2

Garlic: 4 cloves

Salt: right amount

Sugar: right amount

Soy sauce: right amount

Vinegar: right amount

Starch: right amount

Ginger: moderate

Cooking wine: moderate

Note: how to choose hairtail? 1. Body surface: hairtail with good quality has glossy body surface, complete scales, not easy to fall off, complete wings, no broken belly and broken head. The hairtail with poor quality has poor luster on its body surface, scales are easy to fall off, and there is only a small amount of silver and phosphorus in its body. Its body turns fragrant gray, and it has broken belly and broken head. Fresh hairtail is silvery gray and glossy, but some hairtail attach a layer of yellow substance on the silvery white luster. This is because hairtail is a kind of fish with high fat. When it is not well kept, the fat on the surface of hairtail will accelerate oxidation due to a large amount of contact with air, and the oxidation product will make the surface of hairtail yellow. When buying hairtail, try not to buy yellow hairtail. If you buy it, eat it in time, otherwise the fish will rot and stink quickly. 2. Weight: hairtail of good quality, each weighing more than 0.5kg. Hairtail of poor quality, each weighing about 0.25 kg. 3. Muscle: hairtail with good quality has thick and elastic muscles. Hairtail of poor quality has soft muscles and poor elasticity. 4. Fisheye: hairtail with good quality, full eyeball and transparent cornea. In hairtail of poor quality, the eyeball is slightly retracted and the cornea is slightly turbid.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Dai Yu