Chinese Food
Ragotini recipe - braised hairtail
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If you've ever been to the old man's fried shrimp restaurant in Hangzhou, you know there's a must order dish here - hairtail. Golden color, crispy and delicious. Simple dry fry, but it is incomparable delicious.
Cooking ingredients
Cooking Steps
Step1:Remove the white fish film with toothbrush to reduce fishiness. Cut the fish into strips. Marinate with pepper, salt, cooking wine and mustard.
Step2:Heat the pan through. Add a small amount of salad oil. Fry the hairtail on both sides until golden brown. Set aside.
Step3:Leave the bottom of the pot. Stir the shallot, ginger and garlic. Pour in the hairtail and add the pepper, the seasoning and the dry pepper. Pour in a little white vinegar and cooking wine. Stew for 10 minutes on medium heat, then add salt, pepper and sugar to taste. Put in the tray after sweat.
Cooking tips:How can fried hairtail not lose its skin? There are two main points. One is to use kitchen paper to dry the water on the surface of the hairtail. Second, heat the frying pan first, then put in the oil (hot and cold oil). How to know if the pot is hot? After heating the empty pot for a while, dip chopsticks with a little water and throw it into the pot. If the water turns into transparent beads and rolls in the pot, it means that the pot is already hot. Of course, if you use the three-layer and five layer three-dimensional heating of the bottom of the akamiya pan, you don't need to put oil. You can fry it directly. Because the oil content of the fish itself is enough. As long as you do the above two points. Try it together. There are skills in making delicious dishes.
