Shuxiang Hairtail

Name: Shuxiang Hairtail
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Hairtail; Some starch; Some green pepper; Some Fine bamboo shoots; Some Cooked Sesame; Some Red chili; Some ginger; Some Cooking Wine; Some pepper; Some salt; Some Red oil; Some Vinegar; Some White sugar

by kiss war girl

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Shuxiang Hairtail

1. Ingredients: octopus, bamboo shoots, green pepper. Seasoning: salt, ginger, cooking wine, starch, red pepper, pepper, cooked sesame, white sugar, vinegar, red oil, pepper.

2. Wash the octopus and cut into sections, marinate in cooking wine and salt for 20 minutes; thin bamboo shoots and cut into strips; wash and cut green peppers into strips, and cut dried chilies into sections.

3. Lower the bamboo shoots into a boiling water pot, blanch them and remove them to drain.

4. The pickled hairtail is patted with a thin layer of starch and set aside.

5. Boil the oil pan to 70% hot, add the hairtail and fry it.

6. Until golden brown and ripe, remove the oil to control.

7. Put ginger slices and garlic slices in the pot and fry until fragrant, then add dried chili and peppercorns.

8. Add green peppers, octopus, bamboo shoots and stir fry.

9. Add 1 tablespoon of sugar, 1 tablespoon of pepper, 1 tablespoon of vinegar, and a little bit of red oil and stir-fry well. Sprinkle with cooked sesame seeds.