Braised hairtail with pickles(pao cai hong shao dai yu )

Braised hairtail with pickles

Introduction:

"Braised hairtail in brown sauce is a popular home dish, especially the one with sweet and sour sauce. If you pour the soup of braised hairtail on the rice, it will taste more delicious, eh, fragrant. I pickled some pickles in a sealed glass bottle, because the taste was very sour and I didn't eat very actively. I used it to braised hairtail in brown sauce. I didn't expect that it tasted very good. "

Production steps:

Step 1: remove the head and tail viscera of hairtail, cut into long segments, add refined salt and marinate with cooking wine for 10 minutes.

Step 2: slice ginger and garlic, cut pickles into small pieces and pickled peppers into small sections.

Step 3: pour vegetable oil into the pan. When the oil is 60% hot, dip hairtail in dry starch and deep fry until golden. Then remove and control the oil.

Step 4: leave the bottom oil in the pot, add ginger slices, pickled pepper and saute until fragrant.

Step 5: leave the bottom oil in the pot, add ginger slices, pickled pepper and saute until fragrant.

Step 6: pour in the garlic slices and stir fry the pickles until fragrant.

Step 7: pour in the fried hairtail and add 2 tbsp cooking wine.

Step 8: pour in a spoonful of soy sauce.

Step 9: pour in water without hairtail and simmer over low heat.

Step 10: stew for 15 minutes, add refined salt.

Step 11: sprinkle in scallion, thicken with starch and bring to a boil.

Materials required:

Hairtail: moderate

Pickles: moderate

Pickled pepper: right amount

Refined salt: right amount

Vegetable oil: right amount

Cooking wine: moderate

Garlic: right amount

Ginger: moderate

Scallion: right amount

Old style: moderate

Starch: right amount

Note: 1, choose hairtail: wide body, bright eyes, white body, bright and Silver Pink film is good. 2. Pickled hairtail should be cooked with refined salt according to taste. 3. When making braised hairtail, it is recommended to dip a thin layer of dry flour (or dry starch) on the surface of hairtail.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: hot and sour

Chinese PinYin : Pao Cai Hong Shao Dai Yu