Braised hairtail with pickled pepper

Main ingredient

2 hairtail strips for 2 people.

Accessories others

Pickled radish 1 piece? Salt 1/4 teaspoon? Rice vinegar 1 tablespoon? Pixian bean paste 1 spoon? 2 shallots? Cooking wine 1 spoon? Soy sauce 1 spoon? Eight pickled peppers? Sugar 1 teaspoon? 20 Chinese prickly ash? Vegetable oil 250 ml

I love eating fish since I was a child, and I really have a special liking for fish. Pickled hairtail is one of my mom's favorite dishes when I was a child. Now my mom doesn't cook, and this dish pickled hairtail rarely appears on my dining table. Today, I suddenly remembered that I haven't eaten this taste for a long time, and my mouth watered. I quickly went out and bought two hairtail to cook at home, but I couldn't make it taste like my mom. My mom told me to add vinegar when cooking fish, which could also enrich protein in fish. Calcium acetate is easily soluble in water, which is convenient for human body to absorb and improves the utilization rate of calcium.

Practice of Braised Hairtail with Pickled Pepper

Step step

1

Remove the head and tail viscera of hairtail, cut into long pieces, add salt, and marinate with cooking wine 10 minute.

Step step

2

Cut garlic into slices and onion into sections.

Step step

three

Cut pickled radish into long strips and pickled pepper into small pieces.

Step step

four

Put vegetable oil in the pot, and fry hairtail when the oil temperature is 80% hot.

Step step

five

Take out the fried hairtail and control the oil for later use.

Step step

six

Leave the bottom oil in the pot, add Pixian bean paste, pickled pepper, pickled radish, onion and garlic and saute until fragrant.

Step step

seven

Add a pinch of pepper and stir-fry until fragrant.

Step step

eight

Add appropriate amount of water and simmer for 3 minutes.

Step step

nine

Then pour in the fried hairtail, add two tablespoons of cooking wine, 1 tablespoon soy sauce.

Step step

10

Add 1 tbsp rice vinegar.

Step step

1 1

Add a teaspoon of sugar and simmer.

Step step

12

Just collect the juice on fire.

Finished product drawing of pickled pepper and braised hairtail

Cooking Skills of Braised Hairtail with Pickled Pepper

Tips

1, the silver substance on the surface of hairtail has the function of preventing cancer, so don't scrape it off;

2. Pickled hairtail should be added with refined salt according to the taste when cooking;

3. When making braised hairtail, it is recommended to fry one, so that hairtail will not rot during the firing process;

4, put a sour radish to taste more when cooking braised hairtail;

5, burning hairtail and putting vinegar can remove the fishy smell of fish and increase the fragrance, because vinegar can dissolve trimethylamine oxide with fishy smell and make it evaporate.