Home cooked hairtail(si jia cai jia chang shao dai yu )

Home cooked hairtail

Introduction:

Hairtail is a favorite dish on people's dining table in China's difficult economic period and the current well-off society. Hairtail is economical. It can be fried, stewed, stewed and roasted. In short, there are many ways to do it. But most of them are braised in brown sauce. Hairtail's meat is tender and fat is moderate. Although the fishbone is a little more than other sea fish, it is easy to pick and taste delicious. Today, we make a home-made barbecued hairtail, so it's called "home-made barbecued hairtail"

Production steps:

Step 1: mix the juice in a bowl: put 2G salt, 1g monosodium glutamate, a little pepper and a tbsp sugar into the bowl.

Step 2: add 20g old vinegar and 15g soy sauce into the bowl.

Step 3: put the right amount of Shaojiu and a little water into the bowl and mix well.

Step 4: heat the oil pan and fry the hairtail.

Step 5: deep fry the hairtail until golden and slightly dry.

Step 6: stir fry onion, ginger, garlic and star anise in the bottom oil.

Step 7: stir fried scallion, ginger, garlic and star anise, add fried hairtail and pour in a bowl of juice.

Step 8: add appropriate amount of water, water and hairtail can be flat.

Step 9: cover and simmer for 8-10 minutes.

Step 10: after the hairtail is stewed, use high heat to collect the juice.

Step 11: take 70% of the soup and you can get it out of the pot.

Materials required:

Net hairtail section: 300g (pickled with pepper and salt)

Scallion: 25g

Ginger slices: 15g

Garlic: 20g

Star anise: 2 pieces

Shaojiu: 20g

Fresh soy sauce: 15g

Aged vinegar: 20g

Sugar: 15g

Salt: 2G

MSG: 1g

Pepper: 1g

Cooking oil: proper amount

Water: moderate

Note: this dish features: bright red color, strong taste with vinegar, salty, slightly sweet and slightly sour taste, delicious after drinking. Warm tips: 1. The hairtail should be marinated two hours in advance. It tastes better. When marinating, use pepper, Shaoxing wine and a little salt. 2. When frying hairtail, it is better to fry hairtail dry. There is no crackling sound of water explosion. In this way, when stewing, you can use soup to stew the taste, which will be very tasty. 3. Fried hairtail does not need to hang paste or daub egg liquid. Before putting hairtail into the pot, use kitchen paper towel to absorb the water of the fish and put it into the pot. Don't move the fish after putting it into the pot. When the bottom of hairtail is fried, it will fall off and it won't stick to the pot. The dry fried hairtail will taste good after it is cooked. This private dish "home style barbecued hairtail" is ready for your reference!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Si Jia Cai Jia Chang Shao Dai Yu