Chinese Food
Braised hairtail in brown sauce
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There are few fish bones with fish. My baby likes it very much. The favorite way is braised in brown sauce. -
Cooking ingredients
Cooking Steps
Step1:Take the fish to cut off the fins. Clean the inside and outside. Wash the black film in the belly. Otherwise, it will taste bitter. Cut into pieces. Put a flower knife on it. Put a little salt on both sides. Marinate for about 15 minutes.
Step2:Flatten garlic, peel and cut into pieces. Cut ginger into pieces for later use. Prepare some scallions for later use
Step3:Hot oil in the pot. Use kitchen paper to dry the marinated hairtail. Put it in the pot and fry it over low heat
Step4:Pan fry until golden on both sides. Serve for later us
Step5:Hot oil in the pot. Add garlic. Stir fry ginge
Step6:Add a little water. Add in the soy sauce, old soy sauce and a little oyster sauce to boil
Step7:Put the fried hairtail in and cook for a while until the soup thickens and becomes less thick
Step8:Sprinkle a few drops of balsamic vinegar and chopped green onion into the pot
Step9:Let's eat it on a plate.
Cooking tips:1. When you fry the fish, you must be patient. You must keep the fire low throughout the whole process. Don't rush to turn it over. When one side is golden, turn it over and fry the other side. 2. Add balsamic vinegar. Just to enhance the fragrance. Don't add more. A few drops is enough. Adding vinegar too early will volatilize. Add it before starting the pot. 3. Hairtail is salty. When we pickle hairtail, don't put too much salt. When cooking later, don't add salt. There are skills in making delicious dishes.
