"Among the various practices of hairtail, my family and I like braising in soy sauce best. The freshness of the fish and the delicacy of the sauce make this seafood dish deeply loved by the family. There are some tips for cooking braised hairtail. If the fish is big, you should make several cuts in it to make it taste better when cooking. Whether it's dry frying or deep frying, make the fish skin quite golden, and then add seasonings. The addition of yellow rice wine can make fish taste more mellow and tasteless, and make you want to eat more. Braised hairtail does not need to be fried, dry fried. This method is not greasy, but it tastes fried without frying. Delicious. Delicious. Pay attention to these details, the braised hairtail you make will have a unique taste, which makes people love it more and more. "
material
condiments
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Hairtail 500g
condiments
oil mixture
15ml
verdant
30 grams
energy
20 grams
garlic
20 grams
Sichuan pepper
1?o'clock
Eight angles
1?o'clock
Light soy sauce
20 ml
vinegar
15ml
yellow rice wine
10ml
coriander
10g
carrot
20 grams
salt
1?o'clock
Stewed swordfish
1.
Clean the fresh hairtail, cut it into several sections, and then cut the middle part of swordfish obliquely with a knife a few times, but don't cut it off, and cut it off a few times on both sides to make the fish taste full.
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2.
Flatten garlic, slice ginger, obliquely cut onion into small pieces, and add a little pepper and star anise.
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3.
Wash coriander and peel carrot.
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4.
Add a proper amount of blended oil to the wok, and add pepper and star anise when the oil is hot.
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5.
Put the middle part of hairtail into the pot.
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6.
Fry hairtail on low heat until golden on both sides.
7.
Put the onion, ginger and garlic into the pot.
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8.
Add yellow rice wine and pour it around the pot.
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9.
Add rice vinegar and pour it around the pot.
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10.
Add a proper amount of light soy sauce and adjust the dosage according to the color you want.
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1 1.
Then add an appropriate amount of water, and adjust the dosage according to the number and size of fish.
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12.
After adding water, shake the wok a few times to mix the sauce and fish evenly.
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13.
Just thicken the soup. If your taste is heavy, add some salt when cooking. When the taste is light, no salt is added, but the salt in the soy sauce is enough.
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14.
Put the fish in a plate, add coriander and shredded carrot and serve.
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Finished map of braised swordfish
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Cooking tips
1, the fish should be fresh and tasteless, and it is better to have "white scales" on the surface;
2. The amount of seasoning should be adjusted according to your own taste;
Don't drink all the soup, leave a little less.