Braised hairtail with black bean sauce

Braised hairtail with black bean sauce

Introduction:

"Hairtail is delicious no matter what kind of hairtail dishes we make. Many times we need to shape hairtail first. What's the trick? As long as you pay attention to three links, you can make sure that the hairtail pieces you fry are shaped! First, make sure the hairtail has no water on the surface. Before the hairtail is put into the pot, air dry the surface, or use a kitchen paper towel to absorb the water on the surface. Second, help it "wear" a layer of coat, that is, make a thin dry powder on the surface, so as to further ensure that the hairtail has no water on the surface, and also help lock the water in the hairtail meat. Finally, after the hairtail is fried and shaped, gently push it on the back Note that hairtail can't be turned over immediately after being put into the pot. When one side is slightly burnt, push it gently with the shovel back and feel the fish hard, then turn over. Today, I choose braised hairtail with Douchi. After the above steps, I fry the whole hairtail and add the special Douchi to flavor it. It's not only bright red and delicious, but also fragrant with Douchi. It's very delicious in my mouth. Let's savor it slowly. "

Production steps:

Materials required:

Hairtail: 1

Douchi: right amount

Red pepper: right amount

Ginger and garlic: right amount

Soy sauce: moderate

Raw powder: appropriate amount

Cooking wine: moderate

Oil salt: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh