braised hairtail
Ingredients: chicken essence,salt,red pepper,hairtail,pepper,white sugar,Jiang,garlic,vinegar,soy sauce,green pepper,scallion,pepper powder
Recipe Recommendations
- hairtail 450 grams
- Jiang 1 large piece
- garlic 2 cloves
- scallion 4 pieces
- green pepper one
- red pepper one
- soy sauce 1 tablespoon
- vinegar 1 teaspoon
- white sugar 1/2 teaspoon
- salt 1 teaspoon
- chicken essence 1/2 teaspoon
- pepper a little
- pepper powder a little
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for braised hairtail
1
Wash the hairtail, cut off the bones and fins on the back, cut into about one-inch sections, and marinate with salt for 10 minutes.
2
Chop ginger, garlic, green and red pepper, and green onion for later use.
3
Put 3 tablespoons of oil, about 45 ml, into a frying pan, and heat until 80% hot. Place it with your hand above the pan about a foot high. Feel it. If it feels very hot and slightly hot, it will be fine.
4
Put the fish in one by one. If a novice is afraid of splashing oil, it is best to turn down the heat.
5
Fry until the edges of the hairtail pieces appear burnt yellow, and then turn over.
6
Turn over and fry for another 2 minutes and it will be almost ready. Of course, this will depend on the firepower of each stove.
7
Remove the fried hairtail from the pan, pour out most of the oil in the frying pan, leaving only a little base oil, and put the fish pieces into the pan again. When making the rice sprouts, tradition is still followed. The fish pieces are not taken out of the pan. Instead, the fish pieces are pressed directly with a spatula and the oil is poured out. Then pour the glutinous rice wine. But it was a little difficult for novices, so I simplified it.
8
After returning the fish pieces to the pot, immediately pour in the sweet glutinous rice wine. Cover the pan and simmer for a few seconds.
9
Adjust the heat to medium to medium heat, then add soy sauce vinegar, sugar and water.
10
Add the chopped spring onion and ginger and garlic.
11
Add 1 teaspoon of salt.
12
Add 1/2 teaspoon of chicken essence.
13
Add pepper.
14
Then collect the juice over high fire.
15
Make the soup thick. The degree of thickness can be determined according to personal preference. You can have more or less soup if you like. Of course, less will be more fragrant! If you are a novice, you have to slowly master the skills of harvesting juice.