Braised crispy hairtail in Beijing style

1

Put a cross-grain flower knife on the hairtail block, and the knife reaches the bone.

2

After the fish pieces are wrapped with the flower knife, wash the water on them with oil-absorbing paper.

3

Then fry the fish pieces in 50% hot oil temperature.

4

Fry the fish pieces until golden brown on both sides, remove and set aside.

5

Spread two green leaves on the bottom of the casserole to prevent the pan from getting burnt during the braising process, and then spread with a layer of onions, ginger and garlic.

6

Place the fried hairtail on top, sprinkle with sugar, salt and a little pepper.

7

Pour a little rice wine into the casserole.

8

Then add soy sauce and vinegar.

9

Finally, add appropriate amount of water and bring to a boil.

10

Bring the casserole to a boil and reduce the heat.

11

Seal the lid with tinfoil, and plug the air holes of the casserole with rubber strips and simmer for 3-4 hours, during which time the soup does not overflow.

12

After the hairtail is stewed, open the lid of the pot, use a medium heat to slightly thicken the soup and turn off the heat.

13

At this time, the crispy hairtail has been prepared and can be eaten hot or cooled, put in the refrigerator for refrigeration and eaten.

Characteristics of this dish: The dish has red color and sauce, moderate sweet, sour, salty and fresh taste, complete fish pieces and not broken, crispy bones and meat in the mouth, convenient to accompany meals and drink, and can be eaten hot and cold;

Warm reminder;
1. When making crispy fish, it is better to cut the bones with the knife, but do not cut the backbone of the fish, so that it will be easy to taste quickly and make the fish bones crispy faster.
2. You can fry or fry fish in oil. Cooking at home is more fuel efficient. Before putting fish into the pan, use kitchen paper to absorb the water in the fish body and fish chamber, so that they can prevent splashing after putting into the pan. When making, the fish body must not be wrapped with extra ingredients such as powder or egg liquid. Do not touch the fish while frying. When the skin is fried, it will fall off naturally when gently shaking the frying pan. Never use a pan made of soup or water to fry fish. It is no problem to use a special frying pan or a non-stick pan.
3. The main principle of making crispy fish is that vinegar plays a role. Vinegar can dissolve the calcium-rich and hard fish bones, so that the bone crispy melts in the mouth when eaten. Therefore, the amount of vinegar used is very large, and the time for stewing is also It will take longer.
4. If you don't like the heavy color, you can choose rice vinegar and light soy sauce.

This Beijing-style traditional dish,"Stewed Crispy Hairfish", is ready. A plate of iced Crispy Hairfish in the hot summer is very appetizing for friends to refer to!