Chinese Food
Braised hairtail
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Hairtail is economical. It can be fried, stewed, braised and baked. In short, there are many ways. But most of them are braised in brown sauce. Since it's a household cooking method, each family has its own way of cooking. There are two secrets in my family's cooking of hairtail - a high degree of liquor. Using it to marinate hairtail can effectively help the hairtail to get rid of fishy smell; the second is to wrap a layer of starch on the surface of the hairtail when frying. It's not easy to disperse when frying the fish. The batter wrapped is also very delicious. This family often cooks the hairtail. It's the taste of home. It's also the taste of mother. It's not greasy taste from small to large. -
Cooking ingredients
Cooking Steps
Step1:Put the cleaned cuttlefish into a bowl. Add some salt, high alcohol and ginger. Marinate i
Step2:Pat the pickled hairtail on both sides with dry starch
Step3:Heat the oil in a hot pot and fry it in a piece of hairtai
Step4:Pan fry until golden, then turn over and pan fry the other side until golden
Step5:Pour in a proper amount of cooking wine and raw soy sauce and cook in it
Step6:Write production step
Step7:Add some water, cover and simmer for three minutes
Step8:Heat up the sauce. Add some salt to taste. Turn the fish twice in the middle
Step9:When the juice is almost received, add in the green and red pepper rings. Stir fry and serve.
Step10:The table is on.
Cooking tips:1. Add some salt, ginger, high liquor and other seasonings to the hairtail and marinate it; 2. Pat the surface of the hairtail on the dry starch before it leaves the pot, which is not only not stained with the pot, but also conducive to the hairtail setting; 3. Add some cooking wine and soy sauce to the fried hairtail pieces and burn them until they taste good, then heat them to collect the juice; in order to taste better, turn them twice in the middle; 4. Add green and red pepper rings before leaving the pot. There are skills in making delicious dishes.
