The method of fish sauce

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Hairtail is a kind of fish I prefer to eat, not for anything else, but because it is tender and has fewer fishbones. It is really the first choice for people who are afraid of fishbone. In our daily life, the selection of hairtail is also a technical job. The first thing to look at is the eyes of hairtail. The clearer the eyes, the higher the freshness of hairtail. If your eyes are cloudy, it means it's been some time. Secondly, look at the silver film on the surface of the fish, which is bright and fluorescent, indicating freshness. The more the silver film falls off, the less fresh it is. Then there is the smell. It smells slightly fishy and has a high freshness. The heavier the fishy smell and rancid smell, it is not recommended to buy. The above are the three elements of selecting hairtail, and they are basically the three elements of selecting fish freshness. Next, let's talk about this crispy sauce hairtail today.

The main materials used are:

Fresh hairtail 400g, pork belly 50g, green pepper 10g, ginger 5g, garlic 5g, soy sauce, raw flour, soy sauce, salt, chicken essence, sugar and ribs sauce.

Production process:

Eviscerate the hairtail, scrape off the black film, then cut into sections, and evenly cut the surface twice. Wash the blood in clean water.

Key point: the black film of fish is in the middle of the fishy smell and needs to be scraped clean. It's easy to taste when cut flat with two knives. Washing blood is also convenient for removing fishy smell and impurities.

Sliced pork belly, sliced green pepper, sliced ginger and sliced garlic.

Key points: Pork belly is used to fry lard, which makes the dishes more fragrant and delicious.

Marinate hairtail with salt, chicken essence, cooking wine, onion ginger slices and white pepper for half an hour, which is convenient to eat. Then evenly coated with a layer of raw powder. Spare.

Heat the oil in the pot, and the oil temperature is 50% hot. Add hairtail and fry until golden and crispy. Take out the oil control device.

Key points: In daily life, if you want to fry fish or fry fish without peeling, there are two points here, one is hot pot, and the other is cold oil. One is to dry the water on the surface of the fish.

Heat the air in the pot, add oil, stir-fry pork belly to get lard, then add ginger and garlic, stir-fry green pepper to give a fragrance.

Key point: be sure to fry lard, so that it will be fragrant.

Pour water into the pot to boil, then pour hairtail, and turn to low heat for a while. Add soy sauce for color matching, soy sauce and ribs sauce for seasoning, and continue to cook on low heat.

Cook in the pot until it is thick, add salt and chicken essence to taste.

Just set the plate for decoration.