Hairfish in tomato sauce
By VicentaLakin
Recipe Recommendations
- sweet and sour
- burn
- ten minutes
- simple
Steps for Hairfish in tomato sauce
1
Wash and cut the hairtail, add marinade and mix well, let stand for 20 minutes to taste.
2
Dip the surface of the marinated hairtail with a thin layer of flour.
3
When the oil is 60% hot, add the hairtail and fry it.
4
Fry until golden brown on both sides. Remove.
5
Put the ketchup ingredients (3 tablespoons of ketchup, 3 tablespoons of white vinegar, 2 tablespoons of sugar, 1 tablespoon of soy sauce, and a little water starch) into a bowl and mix well.
6
Leave the base oil in the pan and saute the ginger slices and garlic slices until fragrant.
7
Pour in the mixed ketchup, add half a bowl of water, and bring to a boil.
8
Turn off the heat, add the hairtail pieces, and mix well while they are hot.
9
Bring the table.Hairfish in tomato sauce Make Tips
1. Pat the pickled hairtail on a layer of dry powder and then fry it can not only prevent the hairtail from getting stuck in the pan, but also form a thin protective layer on the skin of the finished product to make the taste better. Remember to dry it or use kitchen paper to dry the water off the surface of the hairfish before patting powder;
2. Controlling the oil temperature is very important when frying fish. The oil temperature should be high enough at the beginning. When a certain oil temperature is reached during the frying process, the fire should be turned smaller. The frying time should not be too long to prevent it from being too dry;
3. Immediately turn off the fire after cooking the ketchup juice, pour the hairtail into it and mix well. Don't cook it again, otherwise the outside will soften and affect the taste.
2. Controlling the oil temperature is very important when frying fish. The oil temperature should be high enough at the beginning. When a certain oil temperature is reached during the frying process, the fire should be turned smaller. The frying time should not be too long to prevent it from being too dry;
3. Immediately turn off the fire after cooking the ketchup juice, pour the hairtail into it and mix well. Don't cook it again, otherwise the outside will soften and affect the taste.