Chinese Food
Zhejiang dish, home style hairtail
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You must eat the hairtail in the East China Sea before and after the lunar winter solstice. At this time, the hairtail is the fattest. Although the hairtail in the north and South China Sea is large, its meat is not delicious. It's blue and black to choose hairtail. The scales are silvery and white. Those yellow eyes and scales are dark or bright. They're all fish from overseas. It's not delicious. Mom knows my taste. She left a special one for me to eat. Mom is so nice.
Cooking ingredients
Cooking Steps
Step1:Ingredients - remove part of the silvery scales on the surface of the hairtail. In order to remove the fishy smell, the inner black film must be removed. Otherwise, it will be bitter and tasteless. Cut into small pieces for use.
Step2:Heat the bottom of the pot. Oil for a while. Stir fry the ginger and garlic slices.
Step3:Fried hairtail on both sides for 1 minute.
Step4:Pour in soy sauce, rice vinegar, rice wine in turn. Use a shovel to carefully shovel to avoid sticking to the pot.
Step5:Add some salt. Add a little water to white sugar (to remove fishiness and freshness). Start smouldering.
Step6:The soup is short. Sprinkle some green onion. Top the basin.
Step7:It tastes good.
Cooking tips:There are skills in making delicious dishes.
