Braised Hairtail in Brown Sauce
material
Hairtail, egg, flour, onion, ginger, garlic, pepper, aniseed.
working methods
1. Wash hairtail and cut it into sections. Absorb excess water from fish with paper towels. In fact, the scales of hairtail are more nutritious, so you don't need to clean them when you are used to them.
2. Mix the eggs and flour into a thick batter, put a little salt in the batter and wrap the fish pieces in the batter.
3. Put the fish segments wrapped in batter into a frying pan and fry them thoroughly with oil on both sides.
4. Because the fish has been cut by oil, in order to avoid taking in too much oil, you don't need to put oil when burning hairtail, and spread onions, ginger slices, photographed garlic, peppers and aniseed at the bottom of the pot.
5. Put the fish pieces on the seasoning, pour in cooking wine, soy sauce, a little vinegar, sugar, a little salt and add enough water. Stew over high heat, and when the soup boils, turn to medium heat. Finally, collect the soup and put it on the plate.
Of course, besides stewing hairtail, we can also try braising hairtail.
material
Hairtail, cooking wine, red pepper, onion, ginger, garlic, star anise, soy sauce, sugar, monosodium glutamate and water starch.
working methods
1. Wash hairtail, take the middle part and marinate it with salt and cooking wine for 20 minutes;
2. Put the fish section in a ventilated place to dry the skin;
3, from the oil pan, after the oil is hot, the hairtail is fried until golden brown, and the oil is taken out;
4. Leave the bottom oil in the pot, saute the red pepper, onion, ginger, garlic and star anise, and add the fried fish;
5, cooking wine and soy sauce, a small amount of sugar, add water, simmer on low fire, stew on medium fire;
6. When the soup is basically dry, add starch, collect the juice over high fire, add monosodium glutamate, and sprinkle with chopped green onion and coriander.