Braised Hairtail in Brown Sauce(hong shao dai yu )

Braised Hairtail in Brown Sauce

Introduction:

"Hairtail meat has less fat bones and tastes delicious. It's very suitable for children and people who are afraid of fish bones. Eating more seafood and fish is very helpful for body development and resistance. The content of DHA and EPA in hairtail was higher than that in freshwater fish. DHA is a nutrient for the brain, which is very important to improve memory and thinking ability. Hairtail is rich in lecithin, which makes it more brain tonic than ordinary freshwater fish. EPA is commonly known as vascular scavenger, which is beneficial to reduce blood lipid. The rich magnesium element in hairtail also has a good protective effect on cardiovascular system, which is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction

Production steps:

First step: clean the hairtail, cut into segments, add the right amount of pepper, Baijiu and salt, sprinkle with the right amount of starch, and salted for 10 minutes.

Step 2: prepare the onion, ginger, garlic and anise.

Step 3: heat the pan a little, pour in the right amount of oil, heat the oil and fry the hairtail.

Step 4: fry until slightly yellow on both sides, and set aside.

Step 5: wash the pan, add proper amount of oil, add pepper and anise, and saute until fragrant.

Step 6: put in the prepared onion, ginger and garlic, stir fry until fragrant.

Step 7: put in the hairtail and add some boiling water.

Step 8: add soy sauce, soy sauce and sugar, pour appropriate amount of white vinegar along the edge of the pot.

Step 9: simmer over low heat for 10 minutes, open the lid and stir in the juice.

Materials required:

Hairtail: 600g

Onion and ginger: right amount

Garlic: right amount

Oil salt: right amount

Old style: moderate

Soy sauce: moderate

Sugar: right amount

Fennel: right amount

Baijiu: moderate amount

Precautions: 1. Put salt in the pickled fish, and you don't need to put salt in the end. 2, when the pickling time Baijiu, the effect is better. 3. It's best to wrap a layer of egg liquid when frying fish.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Dai Yu