Braised hairtail with sweet and sour sauce(hong shao ban tang cu dai yu )

Braised hairtail with sweet and sour sauce

Introduction:

"This method combines the essence of stewed pork and sweet and sour pork. It's delicious!"

Production steps:

Step 1: wash hairtail, cut into sections, beat an egg, put in starch at the same time, and mix it evenly, so that hairtail can have something that looks like skin outside.

Step 2: Fry hairtail in a non stick pan so that the skin won't stick off. Fry until golden on both sides.

Step 3: cut onion, ginger and garlic.

Step 4: put the bottom oil in the frying pan, heat the oil and put it into the frying pan with onion, ginger and garlic.

Step 5: add the fried hairtail.

Step 6: add water to just submerge hairtail, do not put too much water, hairtail is easy to mature, too much water is not good to collect juice.

Step 7: add cooking wine, salt, sugar, vinegar and soy sauce. Remember to put more vinegar, then more sugar. Always cook with high heat, reduce and thicken the soup, then turn off the heat and leave the pot. Hairtail is easy to cook, less soup, fish must be cooked, can not stew for too long, the fish should be rotten.

Step 8: plate, delicious!

Materials required:

Hairtail: moderate

Egg: 1

Starch: right amount

Scallion: right amount

Salt: right amount

Cooking wine: moderate

Sugar: right amount

Vinegar: right amount

Soy sauce: right amount

Ginger: right amount

Garlic: right amount

Note: starch can be used at the end of the thicken, do not use it, the soup will naturally thick, if more water, thicken. The only thing to remember is: don't stew too long!

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Ban Tang Cu Dai Yu