Braised hairtail with fish flavor
Ingredients: chicken essence
Recipe Recommendations
- hairtail 12 small pieces
- flour a small bowl
- onion moderate
- dried chili moderate
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce two spoonfuls
- white granulated sugar three scoops
- vinegar a spoonful
- oyster sauce a spoonful
- cooking wine a spoonful
- chicken essence a spoonful
- broth a big spoonful
- fish-flavored
- burn
- ten minutes
- ordinary
Steps for Braised hairtail with fish flavor
1
Prepare the ingredients: hairtail, onion, ginger and garlic.
2
Wash the hairfish. Marinate in salty salt for 15 minutes.
3
Cut the onions, ginger and garlic into minced ground. standby
4
In that bowl, prepare fish-flavored seasoning, white sugar, salty salt, chicken essence, vinegar, and stock. Shallots, ginger, minced garlic, soy sauce, oil consumption, cooking wine/stir evenly.
5
Stir until fish sauce and set aside.
6
Marinated hairtail. Dip it with dry flour
7
Turn on low heat and fry until golden brown and the surface is a little hard.
8
Remove the golden oil from the pan and set aside.
9
Put a little oil in the pan. stir-fry chives.
10
Add the fried hairtail and stir fry.
11
Pour in the fish sauce and stir fry until fragrant.
12
Thicken the wet starch and collect the juice.
13
Juice collection is not too dry, leave a little can, turn off the fire out of the plate.
14
Sprinkle with chopped green onions and dried peppers and serve.
15
Finished product drawing.Braised hairtail with fish flavor Make Tips
1. Marinate the hairtail with salt first. If you are afraid of fishy smell, you can add cooking wine to marinate it, so that the taste will be much smaller. 2. Wrap the marinated hairtail with flour. It can lock in the moisture in the fish, make the fish crispy outside, and keep the fish intact. 3. Pan-fry the hairtail to golden yellow on both sides and crispy skin. This way, the taste does not feel very sticky, because the fish sauce at the back needs to be thickened with starch.