Laomaizi hairtail
The fish with less fat thorns and delicious taste. It is often used for steaming, braising or dry frying, especially the braised hairtail with the best flavor. The cooking methods of Laomazi hairtail and braised hairtail are similar. They are fried until golden yellow and then fired in the pan. The difference is that when Laomazi hairtail is fired, chopped peppers, chili oil and rice vinegar are added to make it taste sour, spicy and tender. In addition, it also has a slightly sweet taste. Laomazi hairtail belongs to the Hunan cuisine family. It tastes sour, spicy and slightly sweet, and is delicious.
Recipe Recommendations
- hairtail 500 grams
- Soaked red pepper appropriate amount
- tomato sauce appropriate amount
- red oil 30 grams
- cooking wine 15 grams
- Jiang 5 grams
- onion 10 grams
- vinegar 5 grams
- MSG 2 grams
- salt 5 grams
- hot and sour
- fried
- three-quarters of an hour
- ordinary
Steps for Laomaizi hairtail
1
Wash the hairtail first and cut it into sections.
2
Add onions, ginger, wine, salt, monosodium glutamate, and vinegar to marinate for about 15 minutes.
3
Make your own ketchup.
4
Put oil in the pan and fry the hairtail.
5
Fry until both sides are golden brown and serve.
6
Put it on oil-absorbing paper to control the oil.
7
Heat the red oil, add tomato sauce, pickled red pepper, and stir-fry until bright red.
8
Add a little water and bring to the boil until the aroma overflows. Then simmer the fried hairtail slightly until it becomes fragrant.
9
Cook until the juice is thick and thick.
10
Add a little sesame oil and stir fry evenly and remove.
11
Pour into a plate and enjoy.