Chinese Food
Hairtail in tomato sauce
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I love fish very much. There are a lot of fresh fish in our market. Mandarin fish, bream, yellowbone fish, catfish, etc. and the price is not expensive. But there are only a few kinds of sea fish. Among them, I eat the most and my favorite is hairtail. Hairtail is tender, delicious, with few thorns. And the price is not high. It is also nutritious. So many people like it. Usually, the hairtail is braised in brown sauce, sweet and sour. Today, I'll try the taste of tomato juice. It's simple and convenient. It tastes delicious. This dish only needs to be made aware that the pickled hairtail can be prevented from touching the pot by patting a layer of dry powder and then frying. But remember to dry it before patting the powder or take the kitchen paper to absorb the water on the surface of the hairtail. In this way, the skin can form a thin protective layer and make the taste better. At the same time, the oil temperature control is very important when frying fish. At the beginning, the oil temperature should be high enough. Let the hairtail shape as soon as possible. The frying time should not be too long. Prevent too dry; tomato sauce should
Cooking ingredients
Cooking Steps
Step1:Wash the hairtail and cut into pieces. Add white wine, salt and ginger slice
Step2:Spread evenly and marinate for a while
Step3:Spread a thin layer of raw meal on the surface of the pickled hairtail block
Step4:Heat the pot. Heat the oil. Put the fillets with raw meal into the pot. Put the fillets with ginger together
Step5:Pan fry the hairtail until golden, then turn it over. Pan fry until golden, then take it out
Step6:Leave some base oil. Add ginger and stir fry
Step7:Stir fry to taste, then add tomato sauce and stir fry together
Step8:Add some water to boil it
Step9:After boiling, put in the fritters which have just been fried
Step10:Add some salt and sugar to taste
Step11:Add the lid and cook for three minutes. Stir once in the middl
Step12:Put it on the plate.
Cooking tips:1. Add a little salt to the hairtail and add it to the bottom. Ginger slices and white wine help to remove the fishiness; wrap a thin layer of raw meal before putting the salted hairtail into the pot; heat the oil in the hot pot and put the hairtail into the pot. In this way, avoid pickling the pot. Fry the hairtail until it is golden on both sides; 2. Leave a little oil in the pot. Stir fry the minced ginger first, then fry the tomato sauce. Add some water to make the juice. Put the hairtail into the eggplant juice and stew it Twice. Let the taste fully enter. There are skills in making delicious dishes.
