Hairtail with bean curd

Hairtail with bean curd

Introduction:

Production steps:

Step 1: all ingredients are ready.

Step 2: remove the internal organs and gills of hairtail, clean and drain the water.

Step 3: marinate the washed hairtail with half a spoonful of cooking wine, half a spoonful of soy sauce and quarter a spoonful of sesame oil for 10 minutes.

Step 4: pickled hairtail evenly wrapped with a layer of dry starch.

Step 5: heat the oil in the pan. Put in the hairtail wrapped with starch and fry it. After one side is deep fried, turn the other side over and deep fry both sides until golden.

Step 6: fry the hairtail, load it out in turn, put it on the plate and drain the oil.

Step 7: load out the excess oil, add a small amount of oil in the pot, add onion, ginger and garlic and saute until fragrant.

Step 8: put three spoonfuls of red rot milk into the pot and bring to a boil.

Step 9: pour the fried hairtail into the pot and heat it. Pour the soup on the fish with a spatula to make it absorb evenly.

Step 10: add half a spoonful of sugar. When the soup is about to dry, thicken it with starch. The sauce is starchy and transparent, then it can be put on a plate.

Materials required:

Hairtail: 500g

Red rot milk: right amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Sugar: right amount

Edible oil: right amount

Cooking wine: moderate

Soy sauce: moderate

Starch: right amount

Sesame oil: appropriate amount

Note: 1, rotten milk is salty, and hairtail is salted in advance, so there is no need to add salt in the whole process. 2. Add sugar at last to make hairtail taste richer and color brighter. 3. Turn the fire of fried hairtail to medium fire. If the oil temperature is relatively high, the starch on the outside of hairtail will soon turn golden yellow, but the inside is not well cooked, you can turn it to low fire and fry slowly.

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: salty and fresh