Chinese Food
Braised hairtail in brown sauce
(114802 views)
Home cooked hairtail is a home cooked dish made of hairtail. The fish is tender, fat and delicious. Except for the big bone in the middle, the fish has no fine bones. It is very suitable for children and those who are afraid of fish bones. Home cooked hairtail is tender, jujube red, salty and sweet. This dish is red and bright. The fish is delicate and tender. It tastes salty and sweet.
Cooking ingredients
Cooking Steps
Step1:Remove scales, viscera and belly black of hairtail. Clean it.
Step2:Cut into sections of any size. Drain the water or use kitchen paper to suck it up.
Step3:Coat both sides of each hairtail with flour. Beat the flour on both sides of the fish. Hang a thin layer of flour on the fish. Shake off the surplus flour. If there is too much flour, it is easy to paste the pan when frying the fish. Remember. It's a thin layer of flour.
Step4:When the oil is 5% hot (the oil surface is inching), gently take the fish piece and put it along the edge of the pot. Do not use a shovel to turn the fish just after putting it in. When frying for about 2 minutes, shake the pot. When it is found that the fish can slide in the pot, turn it back.
Step5:Fry both sides of the hairtail to a golden color.
Step6:Put the fried fish in the hedgerow and drain the oil or use the kitchen paper to suck the oil.
Step7:Leave a little oil in the pot. Add onion, ginger, garlic, star anise and pepper seasoning to make it fragrant.
Step8:Put in the fried hairtail and sprinkle 2 tablespoons of sugar on it.
Step9:Put in a little salt.
Step10:Cook 1 tablespoon vinegar along the edge of the pot, then cover the pot and simmer for 10 seconds. Let the vinegar smell and steam circulate. It can remove the smell and improve the freshness.
Step11:Then open the lid. Put in 3 tablespoons of raw soy sauce.
Step12:Cook 2 tablespoons of white wine (cooking wine) along the edge of the pot. Remove the smell and freshen.
Step13:Pour in the right amount of boiling water. The amount of water is flush with the hairtail. Boil over high heat. Simmer for about 10 minutes. Change the heat to simmer for 5 minutes, then change to medium heat. Scoop up the soup with a large spoon (shovel) and pour it on the fish to taste. This action should be repeated several times. Then simmer for 5 minutes.
Step14:Then put in the juice over high heat until it's red and thick.
Step15:Finished drawings.
Step16:Finished drawings.
Cooking tips:1. Do not use a shovel when the fish is just put in the pot, because the shovel is cold. If you turn the fish, the fish will hold the shovel. Then the fish will be scattered. 2. When cooking fish, always use boiled water or warm water. This way, the fish will not smell. 3. I use a non stick pot. If you use an iron pot, you should make it hot. Then rub the bottom of the pot with ginger and pour in oil. When the oil is 70% hot, you can fry the fish in it. When you fry it, you should always adjust the fire so as not to paste the pot. There are skills in making delicious dishes.
