Braised hairtail recipe-Chinese Food-best chinese food recipes-cooking food

Braised hairtail

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The best waiting in the world. It's called the coming day Emily Dickinson, the author of escape in summer, unconsciously feels like sadness. The summer is gone. It's so hard to be aware of it. It's not like she intended to escape. The twilight of the evening began very early. It precipitated a silence. Otherwise, the emaciated four fields would be deeply imprisoned in the afternoon. Dusk comes earlier than ever. The brilliance of the morning is strange - a formal and irritating manner. Like a guest who is about to leave. Just like this, we don't need wings or boats to send each other away. Our summer escape is light, and we're not in the beauty. -

Cooking ingredients

vinegar. Salt:moderate amount

cooking wine:1 teaspoon

sugar. Five flavor powder:1 teaspoon each

pepper:moderate amount

egg:1

flour:moderate amount

Cooking Steps

Step1:Clean the fresh hairtail, cut off the head and tail, add some soy sauce, vinegar, salt, a teaspoon of cooking wine, sugar, five flavor powder, and some ginger.

Step2:Mix well and marinate to taste. It can be turned over for a while.

Step3:After marinating, pick up the shredded ginger. Prepare another bowl. Knock an egg, mix it well, and then add some flour. Mix it evenly to make egg batter. Like to eat a thicker fried dough. Just add more flour. Our family likes the state of not being thin or thick.

Step4:Put the hairtail in the bowl twice. Hang the egg batter evenly. Don't throw away the remaining marinated hairtail soup.

Step5:Add some cooking oil to the pan. Heat it over low heat. Fry the hairtail until both sides are brown. Pay attention not to turn over the fish when frying. Turn over the batter when it's brown. Shake the pan gently. Turn over the fish when you see that the fish can slide. Otherwise, the skin will stick off easily.

Step6:Fry them all. Put them on the plate for later use. They are almost half cooked. Stew them for a few minutes.

Step7:Add a little more oil to the pot. Because the hairtail is fried, don't use too much oil. After the oil is heated, toss a few prickly ash grains to fry out the fragrance, and then fish out (don't like it, don't use it). Then put in the scallion and garlic slices to explode.

Step8:Pour in the remaining marinade.

Step9:Add some water.

Step10:Put the fried hairtail into the pot in turn.

Step11:Put on the lid. Cook for a few minutes. Collect the soup until it is thick. Ha ha. The lid is broken.

Step12:Out of the pot ~ fragrant stewed hairtail. Hairtail is rich in nutrition. It has less thorns and more meat. It's more suitable for children to eat. We bought fresh hairtail. It's delicious to stew directly. But it's easy to eat and it's not good to sell. It's delicious and nice to stew after frying like this. Fried hairtail is also delicious, but it's a waste of oil.