Braised hairtail with sauce

1. First, we prepare 3 hairtail. First, cut off the head, then cut the belly to remove the internal organs. The silver scales on the surface of hairtail are rich in nutrients and can be eaten directly. If you really don't like them, you can scrape them off gently with a steel ball. After scraping, cut off the fins on your back and clean them.

2. pat ginger and cut it into powder, break the green onion, cut it into chopped green onion and put it with hairtail, add a spoonful of salt and a spoonful of chicken powder, then pour a little cooking wine to remove the fishy smell, sprinkle a little pepper, grab it with your hands and marinate it for 2 minutes to give hairtail a taste.

3. Next, we prepare spices. The green onion is sliced with an oblique knife, and the ginger is also sliced. The garlic is flattened and put in the same pot. We grab a handful of dried pepper, an octagonal, a pinch of pepper, a scattered Amomum tsao-ko, a few fragrant leaves and a few angelica dahurica for later use. If the quality of hairtail is better, just use pepper and pepper, and the amount of other big ingredients can be reduced or not used.

4. After twenty minutes, we pick out the pickled hairtail and squeeze out the juice to avoid frying in the frying pan.

5. Next, let's start frying hairtail, and boil the oil in the pan. When the oil temperature is 5% hot, turn it to low heat, and put hairtail in the pan with a layer of starch. The starch coating can prevent the fried hairtail from splashing oil, and it can be turned over with a spoon frequently, so that the hairtail can be heated evenly. Keep it on low heat for 3 minutes, and pour it out to control the oil when the hairtail is fried to golden brown.

6. Next, let's boil some sugar. Add a little water to the pot, pour in 2 grams of white sugar, and keep stirring to melt the white sugar. Many bubbles will appear in the pot. When the big bubbles turn into small bubbles and the sugar juice turns red-brown, add a little water and stir evenly to boil the sugar.

7. Heat the oil in the pan, add spices such as onion and ginger, stir-fry together, stir-fry until fragrant, add 1 grams of bean paste, stir-fry the bean paste and stir-fry red oil, pour a little cooking wine, add a proper amount of water, pour the just-boiled sugar color into the pan, and add the fried hairtail.

8. Add 1g of oyster sauce and 5g of seafood sauce to make it fresh. If the color is not rosy enough, add a little old extraction color, boil the soup, skim the scum from the pot, and then simmer for 5 minutes on low heat to let the hairtail absorb the soup.