Braised hairtail(hong men dai yu )

Braised hairtail

Introduction:

"I grew up in the north. I was neither near the sea nor by the river. There was only one small river, which was gradually polluted. At that time, Chinese new year was just eating chicken and meat, which seemed to be insulated from fish. Later, gradually, there are people selling fish in the market. When they buy some of them during the Spring Festival, they only make braised pork, but the smell always makes people stay away. Hobbies need to be cultivated slowly, and taste is still the same. When I was in primary school, I only ate a few mouthfuls of fish. When I was in middle school, I could eat a few more mouthfuls of fish. But I only ate fish when I was eating vegetables. If there was rice in the bowl, I would not touch fish. It seems that the aroma of rice even sets off the fishy smell. After going to work, I gradually fell in love with fish and began to drink fish soup. Once upon a time, steamed fish appeared at various banquets, which was hard for town residents who were used to braised in brown sauce to accept. There was no color at all, and the taste was faint. The fishy smell was many times heavier than that of braised in brown sauce. Although the material life was not very good at that time, few steamed fish could be eaten clean at banquets. At first, people used to use chopsticks, but later, they didn't even use chopsticks. Rural people who are used to salted vegetables and rice can't enjoy the delicacy of steamed fish in any case. Later, boiled fish was all the rage. Whether you like spicy fish or not, you can eat them in a big pot. The first time I ate boiled fish, I was also attracted by the spicy and numb taste. I have done it many times at home. Then, after cooking fish in hot pot, buy a bag of big Chongqing hot pot bottom material, put oil into the pot, put big Chongqing directly into the pot to boil, pour in water, put in fish, then put some cooking wine, salt, sugar and pepper, slowly cook until the juice is collected. People who like heavy flavor naturally like this hot pot fish very much. You can also eat fish dishes directly on the table after the fish is cooked. Once at a friend's house, I automatically wanted to make hot pot fish, but no one dared to kill the fish, so I had to let the fish seller kill it. When I got home, I saw that although the fresh fish had died for a long time, I didn't dare to cut it. My friend and I turned around and went into battle. As soon as the knife touched the fish, the fish convulsed and scared them to throw the knife and run away. It took a lot of courage to cut the fish into two pieces. The fish is ready. My friend said that he would never eat fish again. It's too poor. Since then, I have never cooked hotpot fish. When eating fish at home, it is also very few, because I dare not kill fish and wash fish. I've had a very limited variety of fish in my life, but I like the taste of hairtail. In fact, hairtail is very fishy, but I like the taste of hairtail, and the meat is thin and tasty. Northerners eat things from the south is often outrageous, hairtail is washed by my younger brother, he said very seriously, I carefully scraped the silver white things outside and the black film inside, I took it and said that the silver white things are very nutritious, he said that it is the most fishy thing, do you want to eat? I was speechless. I still don't like the fishy smell, just like I can't get used to Houttuynia. "

Production steps:

Materials required:

Hairtail: 1000g

Tomato sauce: right amount

Vegetable oil: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Star anise: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Ginger: right amount

Rice vinegar: right amount

Bean paste: right amount

Fragrant leaves: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hong Men Dai Yu