Braised Hairtail in Brown Sauce(hong shao dai yu )

Braised Hairtail in Brown Sauce

Introduction:

"Every time you make a good dish, the most frightening thing is to take photos, and the second is to write a recipe. I'm afraid to take photos because every time I take photos, it's like moving, tossing things back and forth, which is troublesome and tiring. I'm afraid to write recipes because I have a poor cultural background. I've lost everything I've learned before. After all, I'm a primary school student. I'm really reluctant to have a brilliant writing style. I want to learn some culture. I'm a lot older. If I start from scratch, I'll be delayed in cooking. Well, that's it. As much as you can write. The menu, as well as the beginning of the gags, is simpler. I hope my friends can understand more. I like the unique smell of hairtail, which is slightly fishy and sweet. "

Production steps:

Step 1: after washing the hairtail, cut it into 10 cm long pieces and marinate for about 10 minutes.

Step 2: take a clean small bowl and pour in a proper amount of cooking wine and a teaspoon of soy sauce.

Step 3: pour in 1 tbsp sugar and mix well.

Step 4: pour in the right amount of vinegar and salt according to your preference, mix well and set aside.

Step 5: dip the hairtail section with dry starch. If it's troublesome, don't dip it.

Step 6: add oil in the pan, heat the oil and add it into the hairtail section, fry it over low heat.

Step 7: Fry one side, turn over the hairtail section gently, fry the other side until yellowish.

Step 8: put the hairtail section aside and stir fry the scallion, ginger and star anise until fragrant.

Step 9: pour in the sweet and sour sauce to make hairtail, simmer for 10 minutes.

Materials required:

Fresh hairtail: moderate

Oil: right amount

Refined salt: right amount

Ginger: moderate

Shallot: moderate

Star anise: right amount

Soy sauce: right amount

Vinegar: right amount

Sugar: right amount

Cooking wine: moderate

Starch: right amount

Note: choose hairtail: 1, is the choice of species, China's East China Sea hairtail is better, the head is narrow, not that kind of wide head; the tail should be slender, the back must not have that kind of bone like beads, that is a foreign hairtail, we commonly known as Korean hairtail, bad taste. 2. The appearance should be silvery and shiny, the belly should not be broken, and the cheeks should be bright red. 3. Hairtail of good quality has glossy body surface, full body scales, not easy to fall off scales, full wings, no broken belly and broken head. The muscles are thick and elastic. The eyeball is full and the cornea is transparent.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Dai Yu