Braised hairtail with pickled pepper-You Are Foodie

By Ethel
14

Braised hairtail with pickled pepper

Hairtail meat is delicate and rich in a variety of mineral elements and vitamins necessary for human body. It is easy to digest and is a common seafood ingredient. Hairtail cooking methods are also diverse. Dry pot hairtail is more delicious than braised hairtail. Pickled pepper and Meiji fresh sauce are used to flavor the cooking process. Finally, it is mixed with hairtail. It tastes delicious and is a delicious home dish for all ages.

Main Ingredients

Hairtail 500 g

Auxiliary Ingredients

1. Fresh juice tends to be salty and has a light color. It is better to add a little old extract color;2. Each family has different tastes. Please adjust according to your own tastes.

Step 1 . Rinse hairtail and cut into sections

Step 2 . Peel and slice ginger, cut shallots into scallions, and cut pickled peppers into sections

Step 3 . Pour oil into the pot

Step 4 . Put fish pieces in warm oil

Step 5 . Fry until both sides are golden and bring out of the pot

Step 6 . Pour out the excess oil, leave the oil in the bottom, add ginger slices, onion and pickled pepper to burst out the fragrance

Step 7 . Then return the hairtail to the pot and pour in cooking wine

Step 8 . Pour in fresh juice and soy sauce

Step 9 . Pour a little boiling water, add sugar and cook all the juice. Turn off the heat and take out of the pot

Step 10 . Sprinkle with scallions and enjoy

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