Sweet and sour hairtail(tang cu dai yu )

Sweet and sour hairtail

Introduction:

"Hairtail will be fishy if it's not done well, and it's delicious when it's done well. Today's sweet and sour hairtail tastes soft and delicious. It's a rare meal on the table. "

Production steps:

Step 1: remove the head and tail of hairtail, wash and cut into 2-inch sections. Sprinkle a little salt and cooking wine and marinate for 15 minutes.

Step 2: prepare scallion, ginger and garlic slices during pickling.

Step 3: prepare a bowl, add 1 tbsp cooking wine + 2 tbsp soy sauce + 3 tbsp sugar + 4 tbsp vinegar + 5 tbsp water, mix well and set aside.

Step 4: dry the pickled hairtail with kitchen paper towel, dip it with a thin layer of flour, and shake the dry powder.

Step 5: add more oil to the pan than usual, and put the hairtail in.

Step 6: fry the hairtail section until golden on both sides and remove.

Step 7: stir fry fragrant red chopped pepper with remaining oil.

Step 8: add onion, ginger and garlic, and fry until fragrant.

Step 9: add the fried hairtail and stir fry slightly.

Step 10: mix the sweet and sour juice and pour in. If the soup is too small, add some water.

Step 11: bring to a boil and simmer for 10 minutes.

Step 12: collect the soup in a big fire.

Step 13: finished product drawing.

Materials required:

Hairtail: 500g

Scallion: right amount

Garlic: right amount

Ginger: right amount

Sugar: 3 tbsp

Water: about 5 tbsp

Salt: right amount

Cooking wine: moderate

Chopped red pepper: 1 tbsp

Soy sauce: 2 tbsp

Vinegar: 4 tbsp

Flour: right amount

Note: 1, hairtail surface has a layer of white scales, if you don't like can wash; if hairtail fresh enough and like the taste, don't scale is. 2. The oil consumption of frying fish is slightly more than that of frying vegetables. 3. The ratio of sweet and sour juice is about: 1 tbsp cooking wine + 2 tbsp soy sauce + 3 tbsp sugar + 4 tbsp vinegar + 5 tbsp water, which can be slightly adjusted according to your own taste.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Tang Cu Dai Yu