A man's favorite(ye men de zui ai fu zhu cu men dai yu )

A man's favorite

Introduction:

"There are many ways to eat hairtail, and there are many different tastes. My mother likes to eat my sweet and sour hairtail, and most women like it. But dad is not "cold" about it. Men's friends like the taste of sour, hot and salty. This sour hairtail with fishy smell is for men's friends. Add some Yuzhu to increase the bean flavor, and enhance the delicious taste of hairtail and the aftertaste of vinegar. Every time I make this dish, I'll drink two liang with my father. It's beautiful. "

Production steps:

Step 1: wash hairtail, cut into sections and marinate with onion ginger cooking wine and a little salt for more than 30 minutes.

Step 2: soak dried Yuba in cool water.

Step 3: use kitchen paper to absorb hairtail water.

Step 4: drizzle hairtail evenly with dry starch.

Step 5: pour a little oil into the pan and fry until the hairtail is set on both sides.

Step 6: prepare a small bowl and pour in 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of soy sauce, 3-4 tbsp of vinegar, 1 tbsp of sugar, salt and chicken essence. Make a bowl of juice and set aside.

Step 7: pour the oil into the pot, add the cinnamon and star anise pepper under low heat, and deep fry the flavor.

Step 8: pour in the fried hairtail.

Step 9: add a little cooking wine.

Step 10: pour in the mixed juice.

Step 11: add boiling water without hairtail.

Step 12: put in the soaked and cut Yuba, turn to low heat and simmer for 10-15 minutes.

Step 13: take the juice out of the pot and sprinkle with scallions.

Materials required:

Hairtail: 1000g

Yuzhu: 75g

Starch: right amount

Scallion: right amount

Cinnamon: a section

Star anise: 2

Pepper: three

Raw soy sauce: a large spoon

Oyster sauce: 1 tablespoon

Veteran: a small spoon

Vinegar: three teaspoons

Sugar: a small spoon

Salt: right amount

Ginger: right amount

Garlic: right amount

Chicken essence: appropriate amount

Note: Tips: 1, sugar does not have to be too much, or it will become sweet and sour hairtail, a small spoon is good. 2. The amount of vinegar is about 3-4 tablespoons, which is about 50ml. 3. If you don't like it, you can skip it. 4. When frying fish, you only need to set the shape on both sides. There's no need to fully mature, and you have to stew at the back.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Ye Men De Zui Ai Fu Zhu Cu Men Dai Yu