"Hairtail" is a favorite dish on people's tables during my country's difficult economic times and the current moderately prosperous society. Hairtail is affordable. It can be fried, stewed, stewed and roasted. In short, there are many ways to make it. But the main thing is still braised.
The meat of hairtail is tender and moderate in fat. Although the fish bones are slightly more than other sea fish, it is easier to pick and taste very delicious when cooked. Today, I make a home-cooked roast hairtail, so it is called "home-cooked roast hairtail". The method is as follows;
Home-cooked hairtail
Recipe Recommendations
- onion 25 grams
- ginger slices 15 grams
- garlic 20 grams
- octagonal 2 pieces
- fresh soy sauce 15 grams
- old vinegar 20 grams
- white sugar 15 grams
- salt 2 grams
- MSG 1 grams
- pepper 1 grams
- cooking oil appropriate amount
- qingshui appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Home-cooked hairtail
1
Blending bowl juice: Put 2 grams of salt, 1 gram of monosodium glutamate, a little pepper, and a tablespoon of white sugar into a bowl.
2
Add 20 grams of mature vinegar and 15 grams of soy sauce into the bowl.
3
Add appropriate amount of Shaoxing wine and a little water into a bowl and stir well.
4
Heat the oil pan and add the hairtail to fry.
5
Deep-fry the hairtail until golden and slightly dry.
6
Leave the base oil in the pan and stir-fry the onions, ginger, garlic and star anise.
7
Stir fry onions, ginger, garlic and star anise until fragrant, add in the fried hairtail and pour into the bowl juice.
8
Add appropriate amount of water to make the water level with the hairtail.
9
Then cover the pot and simmer for 8-10 minutes.
10
After stewing the hairtail, use high heat to collect the juice.
11
Collect 70% of the soup and leave the pot.Home-cooked hairtail Make Tips
Characteristics of this dish: Ruddy and oily color, strong taste with slight vinegar aroma, salty and fresh taste, slightly sweet and slightly sour taste, and delicious taste after drinking wine. Warm tips: 1. The hairtail should be marinated for two hours in advance. It tastes better. Use pepper, Shaoxing wine and a little salt when marinating. 2. When frying the hairtail, it is better to fry the hairtail dry, as long as there is no crackling sound of water bursting, so that when stewing, you can use the soup to soak in the taste, and it will be very delicious. 3. There is no need to hang paste or apply egg liquid to fry the hairtail. Before putting the hairtail into the pot, use a kitchen paper towel to absorb the water from the fish body and place it into the pot. Don't touch the fish after putting the fish into the pot. It will not stick to the pot until the bottom of the fish is fried and it will fall off. The dry fried hairtail will taste very fragrant after it is cooked. This private dish,"Home-cooked Boiled Hairtail", is ready for friends to refer to!