Braised Saury

Name: Braised Saury
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Hairtail; 15ml Blending oil; 30g shallot; 20g ginger; 20g garlic; A small amount pepper; A small amount star anise; 20ml Soy sauce; 15ml Vinegar; 10ml Rice wine; 10g parsley; 20g carrot; A small amount salt

by Yurun Begonia

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Among the various methods of octopus, my family's favorite is the braised method. The delicate and tender fish and the delicious sauce make this seafood dish very popular with my family. There are some tricks to make braised octopus. If the fish is relatively large, the fish should be cut a few times to make the fish full of flavor during the cooking process. The fish must be fried or deep-fried. Add seasoning when the skin turns into a firm golden color. The addition of rice wine can make the fish taste more mellow and non-fishy, making you want to eat the more you eat. Braised octopus does not need to be deep-fried, but is dry-fried. This method is not greasy, and it has a deep-fried taste without deep-frying. It is delicious and delicious. Paying attention to these details, the braised octopus you make will have a unique and delicious taste, which makes people more and more likable.

Braised Saury

1. The fresh hairtail is cleaned and cut into several sections, and then the middle section of the saury is cut diagonally with a knife for a few times, but it cannot be cut. Both sides must be cut a few times. The purpose of this is to make the fish full of flavor.

2. Flatten garlic, slice ginger, cut green onion diagonally, and small amount of pepper and star anise.

3. Wash the coriander, wash and peel the carrots

4. Put an appropriate amount of blended oil in the wok. After the oil is hot, put the pepper and star anise in the wok to burst the fragrance

5. Put the middle section of the hairtail in the pot

6. Fry the octopus to golden brown on both sides over a small fire

7. Put the shallot, ginger and garlic in the pot

8. Put the rice wine in, and pour it in a circle against the side of the pot

9. Put the rice vinegar, and pour it in a circle around the edge of the pot

10. Put in the right amount of light soy sauce, and adjust the amount according to the color you want

11. Then put in the right amount of water, and adjust the amount according to the number and size of the fish

12. After adding the water, shake the wok a few times to mix the sauce and fish evenly

13. Just thicken the soup. If your taste is a bit heavier, you can add a little bit of salt when it comes out of the pot. My taste is light and there is no salt. The salt in the light soy sauce is enough.

14. Put the fish in a plate, add parsley and carrot shreds and it's ready to eat

Tips:
1. Choose fish that are fresh and have no peculiar smell, preferably with more white scales on the surface;

2. The amount of seasoning should be adjusted according to your own taste;

3. Don't collect all the soup and leave a little bit less.