Braised hairtail in soy sauce recipe-Chinese Food-best chinese food recipes-cooking food

Braised hairtail in soy sauce

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In my childhood memory, grass carp, carp and other freshwater fish eat very little. The reason is more because they have more fish and thorns. It's not safe for children to eat. There is a kind of fish. It is believed that many people eat the most when they are young. This is hairtail. The common practice of hairtail is braised in brown sauce. If it's marinated and tastes good, it can be eaten directly after being dried and fried. It's also very fragrant. Braised hairtail with soup. Rice with soup is not good. Neat fish section, attractive color, crispy skin, tender and smooth fish meat, as well as the soup mixed with the smell of fish, onion and garlic. It's not only delicious food but also the taste of home. However, how to fry the hairtail fish beautifully and crisply. Where are the tips for braised hairtail fish? Today, Hua'er will share with you many of these tips. -

Cooking ingredients

hairtail:800g

prickly ash:more than ten

scallion:moderate amount

garlic cloves:4-flap

ginger slices:7 pieces

sugar:moderate amount

salt:a few

cooking wine:2 tablespoons

raw:1 spoon

veteran:half spoon

balsamic vinegar:moderate amount

dried pepper:3

pepper:a few

Cooking Steps

Step1:Clean the hairtail. Cut it into sections. Marinate the wine, ginger and pepper for half an hour. It's fishy, so be sure to marinate it. It's better if you have a high number of Baijiu at home. If not, use cooking wine and pepper.

Step2:The pickled hairtail must use the kitchen paper to absorb the water on the surface of the hairtail section. Don't underestimate this step. The wet hairtail section is stained with flour. It needs not only too much batter, but also the oil when frying. It's ugly when frying.

Step3:Sift the flour for the fish. The flour in our house has been put for a while. Because there will be small flour particles in case of damp. If you don't sieve, the flour wrapped will also stick to the fish to form various small dough.

Step4:When frying, don't move the section just put in. Wait for 56 seconds and push it gently. Fry it on both sides until it's golden and then fish out. The hairtail section must be fried. Otherwise, when it's braised in brown sauce for a while, it's easy to scatter the fish.

Step5:Deep fry all fish sections. Serve for later use.

Step6:Prepare the scallion, ginger and garlic slices. Here is a little trick that many people don't know - don't use scallion. Use shallot. And shallots separate the green and the green. Green onion is the first time to stir fry. Green onion is the first time to add seasoning to prepare braised fish. The hairtail made in this way is fragrant with onion. It also has a light sweet taste of onion. I don't believe you can try it.

Step7:Make a bowl of sauce with clear water, raw soy sauce, old soy sauce, cooking wine, a small amount of vinegar, sugar and pepper. The advantage of this is that you can adjust it now.