Hairtail in brown sauce(chun jie bi chi cai pin zhi hong shao dai yu )

Hairtail in brown sauce

Introduction:

"Fish is one of the most important dishes in the Spring Festival. Grass carp, carp, hairtail, braised in brown sauce, steamed or dry roasted can be eaten as much as you want. There are fish every year! Hairtail is a common dish on our dinner table. Whether it's fried or braised, it's my daughter's and I's favorite

Production steps:

Step 1: wash the hairtail, remove the internal organs, scrape off the scales, that is, the white things on the skin, cut into sections, add a little salt and cooking wine and marinate for 20 minutes.

Step 2: make any fish is indispensable onion ginger garlic.

Step 3: pour the oil into the pan. When it is 70% hot, fry the fish until golden.

Step 4: the fish is very well cooked. Now you can eat it. If you like to eat something dry, you can fry it again and eat it with steamed bread. It's great.

Step 5: the remaining oil of fried fish, add onion, ginger and garlic, add a small bowl of water, add salt, sugar, vinegar, soy sauce, soy sauce, cooking wine.

Step 6: pour in the fried hairtail and cook together.

Step 7: until the juice is almost dry, add a little chicken essence before leaving the pot.

Materials required:

Hairtail: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Chicken essence: appropriate amount

Note: attractive color, rich soup. Remove the thorns on both sides. It's delicious. you'll see. It goes well with rice and steamed bread.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chun Jie Bi Chi Cai Pin Zhi Hong Shao Dai Yu