Chinese Food
Smoked hairtail
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This is a hairtail that can be used as a cold dish. You can make more at a time and refrigerate it in the refrigerator. You can take it as you like.
Cooking ingredients
Cooking Steps
Step1:Prepare the seasoning first
Step2:Wash the scallion and ginger, cut them into pieces, pepper, cinnamon and anise, put them into a larger container, add salt, cooking wine, sugar and soy sauce, mix them with boiling water, cool them for use
Step3:Rinse the hairtail. Cut it into sections (a big hairtail needs a flower cutting knife to taste better
Step4:Wait until the sauce is completely cooled, then fry the fish. Heat the pan and put in the oil. Fry the hairtail until both sides are scorched yellow
Step5:The fried hairtail is immersed in the sauce for 30 seconds. In fact, this is a process of fumigation. When the newly fried hairtail is put into the fully cooled soup, you will see that the soup is steaming
Step6:30 seconds is a very fast concept. It means that the hairtail is soaked completely and immediately fished out. The fish meat is not very dry and fragrant if it is soaked for a long time
Step7:Take out the hairtail and put the sauce in the pot. Turn on the fire to collect the sauce
Step8:When the soup becomes thick, take out the seasoning and pour the soup on the hairtail
Cooking tips:Chinese prickly ash can be added more. It tastes better when added to 5g. It tastes more fragrant. Because my daughter doesn't like it very much, I reduce the quantity. She likes spicy or sweet and sour taste. She can add vinegar and chili to the sauce to make dishes delicious.
