Braised hairtail in black tea sauce
This braised hairtail is fried and stewed, but it looks more delicious after adding a little flavor. This little stuff is actually Sha Cha sauce. It is the seasoning of Chaoshan area. The main ingredients are shrimp, flat fish and other seafood, so it is particularly fresh. If there is no Sha Cha sauce, we can add some oyster sauce when stewing the fish. The taste is also very good! Hairtail can be marinated with cooking wine and salt for an hour or so in advance. This is to remove the fishy smell and to taste more or less. The hairtail is fried with egg white. It has a good color and can remove the fishy smell. If you like spicy food, let's have dry red and spicy food; If you don't like spicy food, just stew anise, soy sauce, oyster sauce, salt and some hot water.Sand tea sauce can be changed into oyster sauce; Fried hairtail with egg white can remove some fishy smell and make the fish beautiful in color and complete in shape; The seasoning is adjusted according to your own taste.
Step 1 . The hairtail is decapitated, the fins are removed, the internal organs and the black abdomen are removed, and it is cut into a long segment of about 5 cm
Step 2 . Put the hairtail segment into the basin, pour a little salt, an star anise, and an appropriate amount of cooking wine
Step 3 . Marinate for about 1 hour and mix several times halfway
Step 4 . Pour a little oil into the non stick pan, put the fish section dipped in egg white into the pan, and fry it over low heat until both sides are golden
Step 5 . Add two teaspoons of Sha Cha sauce
Step 6 . Add an appropriate amount of hot water, stir and melt the Sha Cha sauce into the soup
Step 7 . Then add an appropriate amount of soy sauce and salt according to the taste
Step 8 . Cover and simmer for 5 minutes. Open the lid and collect the juice
Step 9 . Juicy red and bright
Step 10 . Tasty, delicious
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