braised hairtail
By VicentaLakin
Recipe Recommendations
- hairtail a
- green pepper of 2
- garlic 4-merous
- salt appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- starch appropriate amount
- ginger appropriate amount
- cooking wine appropriate amount
- slightly spicy
- burn
- half an hour
- simple
Steps for braised hairtail
1
Wash the hairtail, remove the head, viscera, and cut off the fins
2
cut into sections
3
Marinate with ginger, cooking wine, and salt for 20 minutes
4
After marinating, use paper to absorb water from the fish surface
5
Fry in oil pan
6
Fry until the surface is golden brown. At the same time, use salt + cooking wine + sugar + vinegar + soy sauce + water to make a bowl of sauce
7
Leave the base oil in the pan, add garlic slices and stir-fry until fragrant
8
Pour in the juice and bring to a boil
9
Pour in the fish, cover and simmer for a while
10
When the juice has been collected, add shredded green peppers and stir-fry
11
Pour water starch and sesame oil before starting the pan, and the braised hairtail is out of the panbraised hairtail Make Tips
How to choose hairtail?
1. Body surface: Good quality hairtail, shiny body surface, full of scales, not easy to fall off, full wings, no broken belly or decapitation. Poor-quality hairtail has poor luster on the body surface, scales are easy to fall off, and there is only a small amount of silver phosphorus on the body. The body of the fish becomes fragrant gray, with broken belly and broken head. Fresh hairtail is silver-gray and shiny; but some hairtail has a layer of yellow substance attached to the silver-white luster. This is because hairtail is a kind of fish with high fat. When it is not kept well, the surface fat of the fish will be oxidized accelerated due to large amounts of contact with air. The product of oxidation is to produce yellow color on the surface of the fish. When buying hairtail, try not to buy yellow hairtail. If you buy it, eat it promptly, otherwise the fish will quickly rot and stink.
2. Weight: For good quality hairtail, each piece weighs more than 0.5 kg. Poor-quality hairtail weighs about 0.25 kilograms each.
3. Muscles: Good quality hairtail, thick muscles and elastic. Poor-quality hairtail has soft muscles and poor elasticity.
4. Fisheye: Good quality hairtail with full eyes and transparent cornea. Poor-quality hairtail has a slightly depressed eyeball and a slightly turbid cornea.
1. Body surface: Good quality hairtail, shiny body surface, full of scales, not easy to fall off, full wings, no broken belly or decapitation. Poor-quality hairtail has poor luster on the body surface, scales are easy to fall off, and there is only a small amount of silver phosphorus on the body. The body of the fish becomes fragrant gray, with broken belly and broken head. Fresh hairtail is silver-gray and shiny; but some hairtail has a layer of yellow substance attached to the silver-white luster. This is because hairtail is a kind of fish with high fat. When it is not kept well, the surface fat of the fish will be oxidized accelerated due to large amounts of contact with air. The product of oxidation is to produce yellow color on the surface of the fish. When buying hairtail, try not to buy yellow hairtail. If you buy it, eat it promptly, otherwise the fish will quickly rot and stink.
2. Weight: For good quality hairtail, each piece weighs more than 0.5 kg. Poor-quality hairtail weighs about 0.25 kilograms each.
3. Muscles: Good quality hairtail, thick muscles and elastic. Poor-quality hairtail has soft muscles and poor elasticity.
4. Fisheye: Good quality hairtail with full eyes and transparent cornea. Poor-quality hairtail has a slightly depressed eyeball and a slightly turbid cornea.