braised radish with hairtail
By JaydaWaelchi
This roasted hairtail is a favorite dish of my family. The aroma produced by the mixture of radish and hairtail is similar to how different essences will collide and create a wonderful taste when mixed. The radish is soft, tender and smooth, and the hairtail is salty and delicious. It is a home-cooked meat dish that is simple to operate, delicious but undiminished.
Recipe Recommendations
- salty and fresh
- braised
- half an hour
- simple
Steps for braised radish with hairtail
1
raw materials. Cut the hairtail into sections and pickle with salt and pepper for ten minutes.
2
Soak the hairtail evenly with dry starch and pat off excess powder.
3
Heat the oil and fry it until golden brown. Remove and set aside.
4
Don't put oil in the pan, stack the radishes in a circle, and top them with hairtail, chives, and ginger.
5
Stir in the sauce. Simmer over low heat and continue for ten minutes.
6
Remove the juice over medium heat.braised radish with hairtail Make Tips
There is almost no need to put salt on the back of this dish. If it tastes light, you can add it as appropriate. I didn't put it, but I thought it was just right. Salty and delicious. The amount of ingredients for one hairtail is so large that it can be eaten by two or three people. If it increases, the ingredients increase accordingly. You can fry whatever you don't want to fry.