Chinese Food
Braised hairtail in brown sauce
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When I was a child, I loved hairtail very much. I remember my father's braised hairtail was very delicious at that time. But I didn't make it myself before, because I didn't like to clean up the fish. After getting married, I tried to make hairtail several times. Maybe it was too dry at that time. It was always not good. Hairtail was easy to be scattered by me. It was not lumpy. It tasted fishy. I simply stopped. Later, I had a child. Children also like to eat hairtail. Every time I eat hairtail outside, it's delicious. Ask me how I don't do it. I don't think it's a shame that I'm a mother. I began to study various hairtail practices. I wanted to make beautiful and complete hairtail pieces. Because in the past, dad always hung a layer of batter when making hairtail, and then fried it in the oil pan. He insisted that hairtail must be wrapped in batter to fry well. But after several times of trying to fry the batter, it didn't fry well. And when the batter was finally cooked to taste, it was scattered. The pot became a paste. After you start cooking, you don't need to hang the batter at all. Just take the belt
Cooking ingredients
Cooking Steps
Step1:Clean the hairtail with clear water. Remove the head of hairtail. Wash the dirt and blood clots in the belly with clear water. Otherwise, the finished product will have fishy smell and affect the tast
Step2:Use kitchen paper to wipe off the water. Put in a tablespoon of yellow wine, a handful of prickly ash and a teaspoon of ginger powder. Mix well and marinate for about 30 minutes to help remove fishiness. The ginger powder I use here can be replaced with ginge
Step3:Pickled hairtail pick out pepper and dry the water on it
Step4:Heat up the skillet without touching it. Pour in some oil and bring to 70% heat. Put the marinated hairtail into the skillet and fry
Step5:Fry both sides until they turn yellow, then take out the oil
Step6:Pour out the fried fish oil. Leave only a little bit of the bottom oil. Fry some dried chili peppers. Then put in the fried hairtail. Pour in the raw soy sauce, high white wine and salt. Pour in hot water. Put in the garlic cloves. Bring it to a boil. Cover the pot and simmer slowly. Note that the soy sauce itself is salty. So put less or no salt. In addition, some soy sauce can be changed into braised soy sauc
Step7:The soup is becoming less and less. Open the lid of the pot and add two pieces of ice sugar. It can improve the freshness and taste. It can also help collect the juice. After the soup is thick, it can be put out of the pot
Step8:Put it on the table. It's ready to eat.
Step9:The fish piece is complete. It's not loose.
Step10:Standard meals.
Cooking tips:A lot of people say that hairtail is fishy. In fact, to master these points, hairtail can be fishy at all - 1. Clean it up. When washing hairtail, you must clean it up. There should be no blood or visceral dirt. Otherwise, how to do it is fishy; 2. When curing, put yellow wine, ginger, pepper are ingredients that can help to remove fishy smell. The curing time should not be too short. Usually about 30 minutes; 3. Stew When cooking, put a little high white spirit. I usually put a 60 degree white spirit. It can also help to remove the fishy smell. Don't worry about the smell of alcohol. Because in the process of high-temperature cooking, the alcohol has evaporated. You can't eat it with the smell of alcohol; in addition, you need to use a non stick pot when frying fish. This way, the fish pieces are complete and won't disperse. Do this like me. Even without flour, you can make a complete fish Hairtail pieces. There are skills in making delicious dishes.
