Braised hairtail with traditional Nanchang flavor
Step 1 . Rinse hairtail, cut off the fish bones and fins on the back, cut into about an inch long sections, and marinate with salt for 10 minutes.
Step 2 . Cut ginger, garlic, green and red pepper, and green onion and set aside.
Step 3 . Put 3 tablespoons of oil, about 45ml, into the wok until it is 80% hot. Put your hand over the wok about a foot high. Feel it. If it is very hot and slightly hot, you can do it.
Step 4 . Put the hairtail piece by piece. If the novice is afraid of oil splashing, it is best to turn down the fire.
Step 5 . Pan fry the hairtail until the edge of the hairtail appears burnt yellow, and then turn over.
Step 6 . Turn over and cook for another 2 minutes. Of course, it depends on the firepower of each stove.
Step 7 . Take the fried hairtail out of the wok, pour out most of the oil in the wok, leave only a little bottom oil, and put the fish pieces into the wok again. Rice sprouts are made according to the tradition. Instead of the fish pieces coming out of the pot, the fish pieces are directly pressed with a spatula and the oil is poured out. Then pour the glutinous rice wine. But this is a little difficult for novices, so I simplified it.
Step 8 . Return the fish to the pot and immediately pour in the sweet glutinous rice wine. Cover the pot and simmer for a few seconds.
Step 9 . Adjust the fire to medium low heat, then add soy sauce, vinegar, sugar and water.
Step 10 . Add scallion, ginger and garlic.
Step 11 . Add 1 teaspoon of salt.
Step 12 . Add 1/2 teaspoon chicken essence.
Step 13 . Add pepper.
Step 14 . Then collect the juice over high heat.
Step 15 . The soup can be thick. The degree of consistency can be determined according to personal preference. If you like more or less soup, of course, less will be more delicious! If you are a novice, you must slowly master the skill of juice collection.
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