[unique taste, unforgettable] braised hairtail with fish flavor(wei dao du te nan yi wang huai yu xiang hong shao dai yu )

[unique taste, unforgettable] braised hairtail with fish flavor

Introduction:

"I don't like fish very much, because I don't like the fishy smell on the fish. That's why my father made this for me. Only he made this, I will eat it all. Because he ate the fishy smell, it's the smell that makes me love hairtail, so I share it with you. This taste is very unique, and I should like to eat the fishy smell Everyone will like the sweet and salty smell of fish. "

Production steps:

Step 1: prepare ingredients, hairtail, onion, ginger and garlic.

Step 2: wash hairtail. Marinate for 15 minutes.

Step 3: Chop onion, ginger and garlic. spare

Step 4: in that bowl, prepare fish flavoring, sugar, salt, chicken essence, vinegar and soup. Onion, ginger, garlic, soy sauce, cooking wine / stir well.

Step 5: stir into fish sauce and set aside.

Step 6: marinate hairtail. Dip in dry flour

Step 7: open a small fire to fry until golden, the surface can be a little hard.

Step 8: golden oil out of the pot, standby.

Step 9: put a little oil in the pot. Stir fried chives.

Step 10: add the fried hairtail and stir fry.

Step 11: pour in the fish sauce and stir fry.

Step 12: thicken with wet starch and collect the juice.

Step 13: don't collect the juice too dry, leave a little, turn off the heat and serve.

Step 14: Sprinkle with chopped green onion and dried pepper and serve.

Step 15: finished product drawing.

Materials required:

Hairtail: 12 pieces

Flour: a small bowl

Scallion: moderate

Dry pepper: moderate

Ginger: right amount

Garlic: right amount

Soy sauce: two spoonfuls

Salt: a spoonful

Sugar: 3 teaspoons

Vinegar: a spoonful

Oyster sauce: 1 teaspoon

Cooking wine: a spoonful

Chicken essence: a spoonful

Soup: 1 tablespoon

Note: 1, the hairtail first salted, if afraid of fishy smell, you can add cooking wine salted, so the taste will be much smaller. 2. Wrap the pickled hairtail in flour. It can not only lock the water in the fish body, but also make the fish crispy, which can keep the integrity of the fish. 3. Fried hairtail with golden yellow on both sides and crispy skin. It doesn't need to feel sticky to taste, because the fish sauce behind needs starch to thicken.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Wei Dao Du Te Nan Yi Wang Huai Yu Xiang Hong Shao Dai Yu