Hairfish noodles in thick sauce
By BrennaKing
Our family's taste is light and sweet, which is typical of southern people. My father can't eat salty, so the hairtail is usually made sweet. Of course, the freshness of the hairtail is all attracted by sugar. The combination of noodles and hairtail can only be known after trying it, especially the soup of roasted hairtail, which is absolutely delicious...
Recipe Recommendations
- hairtail appropriate amount
- flour appropriate amount
- oil appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- salty and sweet
- burn
- ten minutes
- ordinary
Steps for Hairfish noodles in thick sauce
1
The hairtail was sprinkled with salt, flour, fried, and placed in the refrigerator. What is in the bowl is the seasoning for cooking hairtail. Half a piece of cinnamon, one star anise, two slices of ginger, and about 8 pieces of rock sugar. Add half of the water to the cooking wine, add 2 spoonfuls of soy sauce, 5 spoonfuls of light soy sauce, and the seasoning in the bowl and cook slowly. After the aroma is brewed, taste the taste. If there is no flavor, add appropriate amount of soy sauce or rock sugar. I later added more rock sugar.
2
Defy the hairtail, put it into the boiling seasoning, and simmer slowly over low heat.
3
Start coloring slowly, ignore it, and continue to stew
4
The cooked hairtail is in a great color.
5
Hairfish can be eaten like this, but the highlight is really a delicious sauce... so.
6
Put on the pan, cook the noodles, and add a little salt.
7
In the noodle bowl, put two pieces of hairtail, and be sure to pour some seasoning juice. It is thick and red in color, which is very fragrant. I cut three slices of cucumber and cleared my mouth.