【suzhou】sweet and Sour Hairtail

Name: 【suzhou】sweet and Sour Hairtail
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Hairtail; 4g ginger; 1 tsp salt; 1 teaspoon Cooking Wine; 3 tsp Soy sauce; 25g Sugar; 3 teaspoons Vinegar; 80ml Shimizu; Some Vegetable oil

by Seven nine stars

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Although they do not live by the sea, for Suzhou people, these common frozen seafood are also frequent table visitors.
Prices have soared in recent years, and the hairtail, which grandma used to buy when I was young, has also increased in price. The hardest thing to forget is the steamed octopus that grandma often makes, but in order to cater to the New Year atmosphere, it must be made into sweet and sour octopus with rich colors and rich taste. Very delicious, sweet and sour taste has always been the favorite of old Suzhou~~"

Ingredients

1 piece Hairtail
4g Ginger
1 tsp Salt
1 teaspoon Cooking Wine
3 tsp Soy Sauce
25g Sugar
3 teaspoons Vinegar
80ml Shimizu
Some Vegetable Oil

【suzhou】sweet and Sour Hairtail

1. Clean the hairtail and cut into pieces. (If you are afraid of fishy, you can marinate it with cooking wine before frying)

2. Add an appropriate amount of vegetable oil to a non-stick pan and heat to 7 minutes.

3. Put the octopus in a non-stick pan and fry over medium-low heat until one side is golden brown.

4. Then turn over and continue to fry until golden, remove the oil control.

5. Prepare sweet and sour sauce. Put 1 teaspoon of cooking wine, 1 teaspoon of salt, 3 teaspoons of soy sauce, 25g of white sugar, 3 teaspoons of vinegar, and about 80ml of water in a bowl and mix well.

6. Heat a little vegetable oil in the wok, add ginger shreds and sauté until fragrant.

7. Then drop in the hairtail.

8. Pour the sweet and sour sauce.

9. Bring to a boil on high heat, turn to low heat and simmer.

10. When the soup is almost dry, taste the taste. If the taste is weak, add an appropriate amount of salt at this time to adjust the taste.

Tips:
If your wok has a non-stick function, then you don't have to be as troublesome as me, just fry it in the wok!
The sweet and sour octopus made in this way has very little fishy smell, but if the fishy smell is unacceptable, it is best to marinate it with ginger and cooking wine before frying.