Delicious food: Braised hairtail(xian mei xia fan hao zi wei hong shao dai yu )

Delicious food: Braised hairtail

Introduction:

Production steps:

Step 1: prepare all the main raw materials.

Step 2: clean the hairtail, cut it into sections, and cut a few knives on the surface of hairtail to make it tasty.

Step 3: dip the hairtail surface with a thin layer of dry noodles, and then shake off the surplus flour.

Step 4: heat in a non stick pan, pour in about 1 / 2 cup of oil, heat up the oil and fry hairtail until golden on both sides.

Step 5: drain the excess oil.

Step 6: add large ingredients and Chinese prickly ash to fry the flavor.

Step 7: cook the cooking wine, add onion, ginger and garlic, stir fry gently to get the flavor, add soy sauce, sugar, soy sauce and vinegar.

Step 8: turn it to a low heat, shake the frying pan gently, mix the seasonings, fry the fish for about 10 seconds, turn it over and fry for another 10 seconds until the hairtail is colored.

Step 9: pour in water and bring to a boil.

Step 10: add salt, turn to low heat and simmer for 15-20 minutes until the soup is finished.

Step 11: add some coriander to make the pot fragrant.

Materials required:

Hairtail: 300g

Coriander: 1

Dry flour: 1.5 tbsp

Water: 2 cups

Scallion slices: 1 tablespoon

Shredded ginger: 1 tablespoon

Garlic slices: 1 tablespoon

Soy sauce: 2 tbsp

Cooking wine: 2 tablespoons

Soy sauce: 1 / 2 teaspoon

Sugar: 1 / 2 tsp

White vinegar: 2 teaspoons

Salt: 1 / 3 teaspoon

Large material: 1

Zanthoxylum bungeanum: 10

Dried chilli: 1

Note: the simplest way to decoct fish without sticking to the pan is to wrap dry flour, but it should not be too thick. It is not easy to taste when stewing. Dip it in the dry flour, and then shake off the extra flour. When frying fish, it's not easy to get too much oil, and the fire needs to be warm. After the oil is hot, the pan turns slightly, so that there is oil all around the pot. When the fish enters the pot, it moves less. This is the secret of frying fish, and it's also the same rule. If you keep turning it for fear that it's not ripe, you'll make it self defeating. Before this, you must wait for the pan to heat up and then add oil. If you don't touch the flour, you must dry the water on the surface of the fish, fry it gently over low heat, and don't push and turn it over. Or break up the eggs, and then put the washed fish or pieces of fish into the bowl, wrap the fish with a layer of egg juice, and then fry them in a hot oil pan, so that the fish won't stick to the pan.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xian Mei Xia Fan Hao Zi Wei Hong Shao Dai Yu