fermented hairtail
By JaydaJacobi
Ingredients: hairtail,white sugar,cooking wine,soy sauce,onion,Jiang,garlic,starch,edible oil,sesame oil
Recipe Recommendations
- hairtail 500 grams
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- white sugar appropriate amount
- edible oil appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- starch appropriate amount
- sesame oil appropriate amount
- salty and fresh
- burn
- half an hour
- senior
Steps for fermented hairtail
1
All ingredients are ready.
2
Remove the internal organs and gills of the fish, wash them and drain them for later use.
3
Marinate the washed hairtail with half a teaspoon of cooking wine, half a teaspoon of light soy sauce, and a quarter of a teaspoon of sesame oil for 10 minutes.
4
Wrap the marinated hairtail evenly with a layer of dry starch.
5
Pour oil into the pan and heat it. Add the starchy hairtail and fry it in the pan. After frying one side, turn over and fry the other side, frying both sides until golden brown.
6
Put the fried hairtail in turn and put it on a plate to drain the oil.
7
Put the excess oil in, leave a small amount of oil in the pan, add green onions, ginger and garlic and saute until fragrant.
8
Put three spoonfuls of red fermented bean curd juice into the pan and bring to a boil.
9
Pour the fried hairtail into a pan and cook it, use a spatula to pour the soup on the fish to absorb it evenly.
10
Add half a spoonful of white sugar, and when the soup is almost dry, thicken with water starch. The sauce turns transparent and over the heat and serve on a plate.fermented hairtail Make Tips
1. The fermented bean curd juice is salty, and the hairtail has been marinated in advance, so there is no need to add salt throughout the process. 2. Finally adding sugar can make the hairtail taste richer and brighter. 3. Adjust the heat for frying the hairtail to medium heat. If the oil temperature is relatively high, the starch on the outside of the hairtail will quickly turn golden yellow, but the inside is not ripe, so you can adjust it to low heat and slow frying.