Chinese Food
Old Beijing hairtail
(113938 views)Crispy Fish is also famous in palace and government dishes. The famous four crispy dishes include Crispy Fish. Since the dish is crispy, it is required that the bone and meat of the finished dish should be melted immediately after being eaten. The taste should be mellow and hot and cold.
Cooking ingredients
Cooking Steps
Step1:Cut into sections. Add onion and ginger, cooking wine, salt and pepper to mix and marinate. More than ten minutes.
Step2:Use kitchen paper to dry the pickled ribbon fish.
Step3:Heat 70% of the oil into the hairtail. Fry until it's done, then shake the bottom of the pot with a spoon. Fry until golden brown and remove.
Step4:Prepare coriander and shallot into sections. Cut three cabbage leaves into strips.
Step5:Cinnamon, star anise, prickly ash, onion, ginger and garlic are stir fried in the pot to make the fragrance.
Step6:Then add cabbage. Cover the seasoning. Add water pimples.
Step7:Then put the hairtail on the water pimple.
Step8:Pour in cooking wine, vinegar, Erguotou, soy sauce and sesame oil in turn. Put in coriander, shallot, red koji powder, water and pepper and cook for 2 hours. Put more water in the pot. Stir the pot in the middle of the way. The taste can go in.
Step9:Close the fire when the juice is thick. Take out and install the plate after cooling slightly. It is easy to disperse.
Step10:You can eat it hot and cold.
Cooking tips:The purpose of putting cabbage leaves is to stew for a long time without touching the pot. The pickles taste good. Or use a pressure cooker to press for 20 minutes. Pour out the wok and collect the juice. Take out after cooling. Install the tray. There are skills in making delicious dishes.
