Chinese Food
Braised hairtail in brown sauce
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What do you want to eat before? Just give mom a call. Now I'm working outside. I want to take fish. I'll make fish myself for the first time.
Cooking ingredients
Cooking Steps
Step1:Remove the head of hairtail. Remove the white scales on the surface with a brush. Cut off after cleanin
Step2:Then add cooking wine (it's better to use Huadiao to remove the smell). Marinate pepper, scallion and ginger for 10 to 15 minutes
Step3:Beat two eggs and stir them up. Make oil in the pan. When it's 60% hot, wrap the egg mixture in the pan and fry until golden on both sides
Step4:Fried hairtail until golde
Step5:Then make a bowl of juice. Add the scallion in the bowl. Ginger slices, garlic clove, Chinese prickly ash, cooking wine, salt, soy sauce, sugar candy, rice vinegar, and sugar. Pour a little oil in the pan. Pour in the mixed juic
Step6:Pour in the hairtail. Heat for two minutes. Add boiling wate
Step7:The water is flush with the hairtail. Close the lid. Simmer for 15 to 20 minutes. Thicken the soup.
Step8:The finished product is not very good-looking. It tastes good.
Cooking tips:The domestic Zhoushan hairtail is the best. Its meat is tender, but the price is too expensive. Because there is no time to buy it in the seafood market, I bought one in the supermarket. It's imported at first sight. It's less than 21 Jin. Distinguish hairtail - the eyes of domestic hairtail are white, thinner than those of imported hairtail. The eyes of imported hairtail are yellow, and the meat quality is not as good as that of domestic hairtail. There are skills in making delicious dishes.
