Braised Hairtail in Brown Sauce(hong shao dai yu )

Braised Hairtail in Brown Sauce

Introduction:

"Fish with delicious taste and rich nutrition, but it tastes great. Therefore, when curing before cooking, we must use high concentration Baijiu, which can effectively remove the fishy smell of hairtail fish."

Production steps:

Step 1: prepare the hairtail you need. (the store has already taken care of it when you buy it. You just need to clean it when you go home.)

Step 2: prepare ingredients and cut. (Pixian Douban needs to be finely chopped in advance)

Third step: wash the hairtail and add the Baijiu, ginger, onion, and a little salt to mix for 20 minutes.

Step 4: take out the pickled hairtail, dry it with kitchen paper towel, and then pat on a thin layer of dry flour (anti sticking).

Step 5: heat the frying pan, add sunflower seed oil (note that I don't have much oil for frying fish), and fry hairtail in low heat. (don't be too busy turning it over while frying, turn it over when it's ready)

Step 6: stir fry until golden on both sides.

Step 7: add proper amount of oil into the pan, stir fry Pixian bean paste, ginger, garlic and pickled pepper until fragrant.

Step 8: add half of the chopped green onion and continue to stir fry until the oil is red and fragrant.

Step 9: add appropriate amount of water and a little cooking wine, and mix well to make the soup.

Step 10: put in the fried hairtail pieces, bring to a boil over medium heat, then turn to low heat to continue to taste.

Step 11: sprinkle a little white pepper to make it fresh.

Step 12: cook with a little vinegar and a little soy sauce.

Step 13: add a little sugar and MSG.

Step 14: add a little water starch to collect juice. (braised in brown sauce, don't take the juice too dry.)

Step 15: turn off the heat, sprinkle in the rest of the onion powder, then out of the pot.

Materials required:

Hairtail: 2

Ginger rice: right amount

Pickled pepper: a little

Pixian Douban: moderate

Dry flour: right amount

Baijiu: moderate amount

Ginger slices: right amount

Scallion: right amount

Salt: a little

Cooking wine: a little

White pepper: a little

Vinegar: a little

Soy sauce: a little

Sugar: a little

MSG: right amount

Starch: a little

Water: moderate

Sunflower seed oil: right amount

Note: or a wordy old saying ha, sugar and vinegar should not be too much, here is just and taste, taste can not have obvious sweet and sour taste, of course, if do sweet and sour taste is another matter.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Dai Yu