Braised Hairtail in Brown Sauce palatial

Published Aug 2, 2021 at 04:16am ET

Remain within doors. With green tea and the stack of books, the cat was lazy at home. Outside the window, the sun is shining and the wind is blowing. The room still keeps the right temperature. Oil and salt of firewood and rice, occasionally the buzzing of the bread machine, sounded in the waking night. Earthquakes, tsunamis and landslides. The unreachable fears and scenes that were supposed to be special effects. Fortunately, you are beside me, holding my messy hair, laughing and saying, how so timid, the sky fell down I carry, not afraid. Hot tea, good scenery outside each window, fresh vegetables, fruits and fish in the refrigerator. Its a sense of security from home. Thank you.

Food Material List

1 Hairtail 300g

Operational steps

1 Wash and scaling the hairtail, cut the bevel section, put it in the container, add white wine, pepper and about 2G salt, stir evenly and marinate for more than 10 minutes.
2 After the eggs are scattered, put in the dried fish section and evenly dip the egg liquid on both sides.
3 Heat the pan with a little more oil than usual and fry the dried fish until golden brown on both sides. Remove and set aside.
4 Do not fry fish oil, wash the pan, re-inject new oil, when 50% hot, add pepper, anise, patted garlic and onion garlic, stir-fry the fragrance.
5 Add the fried hairtail and boiling water. Add the soy sauce, sugar and the rest of the salt and chicken essence.
6 When the fire is boiling, adjust the medium heat. Sprinkle with a little vinegar on the side of the pot.

Tips

1. Flushing the scales with flowing water and gently rubbing them with wire balls can treat them quickly and cleanly. If the scales are frozen, they need to be thawed completely and immersed in water for more than half an hour before using this method to treat
2. Using liquor instead of cooking liquor can not remove the fishy smell, but also improve the flavor and aroma. It is better to use high-grade liquor
3. Leave one more. Some soup soaked rice is also very delicious
4. With this method, all fish can be cooked in red with rich taste, attractive color and appetite
1. The fat of hairtail is higher than that of most fish, but it will not make people fat, because it is unsaturated fatty acid, but it will reduce cholesterol
2. Hairtail can nourish liver, blood and nourish five Zang organs. It is a good food for cancer prevention and anticancer
3. Eating more hairtail in spring can alleviate the symptoms of dry skin, nourish yin and warm stomach, and have certain cosmetic effect on women
4. hairtail can not be fried with butter or lamb oil, and can not be eaten with licorice and Schizonepeta

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