Chinese Food
——Braised hairtail in ancient way
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Hairtail and hairtail, as a native of northern China, I have only a few knowledge of seafood since I was a child. Hairtail, yellow croaker, flatfish, prawn, sea cucumber Then it's gone. On the dinner table for Chinese New Year's day, I also made up for the old couple. Although now can buy a variety of seafood. Domestic. Imported. High-end. Affordable. But every time my mother asked me what fish I wanted to eat, I was the first to think of hairtail. And rice in fish soup Ha ha, when I was a child, my mother would help me to pick out the fish bones. Buckle down the fish meat. Come and serve a spoon of fish soup. With rice, I can eat a big bowl. The hairtail is sweet. It tastes a little bit of vinegar with a little salt. With the hot and fragrant rice, you can start eating very contentedly. But fried hairtail is a dangerous job. In addition to splashing oil on the wall, it will also splash on the face and hands. In order to prevent the splash of fried ribbon fish oil. Blue blue brings a special trick. Let you have peace of mind fried hairtail
Cooking ingredients
Cooking Steps
Step1:1. Wash the hairtail. Add a section of green onion. 3 pieces of ginger, pepper and high white wine. Marinate for 20 minute
Step2:2. Pick out the onion and ginger of the salted fish, pour out the excess water, and put in an egg. Mix the egg and the hairtail evenly
Step3:3. Heat up the wok. Add some oil. Heat the oil to 150 ℃. Put in the hairtail wrapped with eggs. Fry it until golden brown
Step4:4. Cut the onion into garlic. Peel the garlic well. Add a proper amount of base oil into the pot. Heat it. Add the onion and garlic and the seasoning. Fry until scallion and garlic turn brown. Add dried chill
Step5:5. Pour in the fried hairtail. Cook in Huadiao wine. Then add in the soy sauce, rice vinegar, sugar and water in turn. Bring to a boil over high heat. Turn to low heat and simmer for 20 minutes. Serve
Cooking tips:There are skills in making delicious dishes.
