Braised Hairtail in Brown Sauce(hong shao dai yu )

Braised Hairtail in Brown Sauce

Introduction:

Production steps:

Step 1: remove the head and viscera of swordfish and cut into inch segments.

Step 2: soak onion and ginger in water for 10 minutes.

Step 3: dry the swordfish with kitchen paper and coat it with flour.

Step 4: fry in oil until brown on both sides.

Step 5: add onion and ginger water.

Step 6: add pepper, steamed fish, soy sauce, sugar, cooking wine and bring to a boil.

Step 7: turn to low heat to collect juice.

Step 8: Sprinkle with scallion.

Materials required:

Hairtail: 300g

Flour: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Soy sauce: right amount

Sugar: right amount

Pepper: right amount

Steamed fish soy sauce: right amount

Precautions: 1. Remove the black film of scallop belly meat. 2. Boiled fish with pickled onion and ginger water can effectively remove fishiness.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Dai Yu