Roasted hairtail with vinegar
By VicentaLakin
Recipe Recommendations
- hairtail 400 grams
- Perfume oil materials appropriate amount
- pepper appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- grass fruit appropriate amount
- bean paste 1 tablespoon
- dried chili of 3
- white sugar 2 tablespoons
- rice vinegar 3 tablespoons
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- slightly spicy
- burn
- half an hour
- ordinary
Steps for Roasted hairtail with vinegar
1
Prepare Zanthoxylum bungeanum, star anise, cinnamon, fragrant leaves, and tsaoko, wash them with clean water and drain them
2
Pour the oil into the pan and heat it to 30% heat, pour it into a bowl filled with spices and soak
3
Slice onions, ginger and garlic, and cut peppers into sections
4
Wash the hairtail and cut it into diamond shaped pieces
5
Add onions, ginger, salt, and cooking wine and marinate for 5 minutes
6
Pour the oil into the pan and heat it to 60% heat, add the hairtail, fry until both sides are golden brown and take out
7
Pour the spice oil into the pan and heat it up. Pour in the bean paste, dried peppers, onions, ginger and garlic slices and saute until fragrant over medium heat.
8
Add 1 tablespoon of cooking wine, add appropriate amount of water, simmer for 5 minutes, and remove the waste
9
Add the hairtail, add a little salt, 2 tablespoons of sugar, 3 tablespoons of vinegar, and cook without covering
10
Cook until the soup is thick, finally add a little vinegar, turn off the heat, plate, sprinkle with sesame seeds, and let cool
11
It's also good to serve with wine!
12
Eating cold is also very refreshing!Roasted hairtail with vinegar Make Tips
1. Cut the hairtail into diamond-shaped pieces to make the hairtail more delicious
2. Add salt, onion, ginger, and cooking wine and marinate for about 3 minutes. First, to remove the fishy smell, and second, to have a more basic flavor and taste more delicious.
3. Wash Zanthoxylum bungeanum, star anise, cinnamon, fragrant leaves, and tsaoko with clear water (cut the tsaoko), which is conducive to the volatilization of aroma
4. It is not easy to judge the oil temperature at 30% hot. Just take a spring onion and put it in warm oil and try it. It will be 30% hot if it bubbles.
5. Making spice oil is the key to removing the fishy smell, and it is also for the full release of spices
6. Put vinegar twice to more thoroughly remove the fishy smell of the fish
2. Add salt, onion, ginger, and cooking wine and marinate for about 3 minutes. First, to remove the fishy smell, and second, to have a more basic flavor and taste more delicious.
3. Wash Zanthoxylum bungeanum, star anise, cinnamon, fragrant leaves, and tsaoko with clear water (cut the tsaoko), which is conducive to the volatilization of aroma
4. It is not easy to judge the oil temperature at 30% hot. Just take a spring onion and put it in warm oil and try it. It will be 30% hot if it bubbles.
5. Making spice oil is the key to removing the fishy smell, and it is also for the full release of spices
6. Put vinegar twice to more thoroughly remove the fishy smell of the fish