Braised hairtail with Scallion(cong shao dai yu )

Braised hairtail with Scallion

Introduction:

Production steps:

Step 1: main material

Step 2: the hairtail I bought was scaled, gutted and segmented, so I just need to wash the hairtail and marinate it with a little salt and cooking wine for a while

Step 3: cut ginger and garlic into small pieces, and cut scallion into sections

Step 4: drain hairtail with kitchen paper

Step 5: put some oil in the pot

Step 6: cook until sixty-seven mature, fry hairtail slowly, turn carefully, fry until hairtail changes color, then take out, leave oil in the pot

Step 7: then add onion, ginger and garlic, and slowly fry out the flavor

Step 8: add the fried hairtail

Step 9: put in fresh and old soy sauce and turn hairtail slowly

Step 10: put in a bowl of water, no hairtail on the line, boil, cover the pot with a small fire stuffy about 10 minutes

Step 11: wait until the juice is almost dry

Materials required:

Hairtail: one

Ginger: right amount

Garlic: right amount

Scallion: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Precautions: 1. Hairtail scales generally contain more impurities in the sea, not much nutrition, smell fishy, and are not easy to be digested by human body. Therefore, when making hairtail, you should try to scrape the scales clean before cooking hairtail. 2. If the shaved hairtail is dirty, you can use rice washing water to scrub it again, which can not only clean the fish, but also avoid the Fishscale sticking too fishy. 3. Be careful when turning hairtail, don't turn it vigorously, otherwise it's easy to loose the meat.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Cong Shao Dai Yu