Braised hairtail with eggplant sauce

2024-04-03 18:36:53 3037

Chinese New Year cannot be separated from hairtail, and eating more hairtail in winter is also good for the body. I made hairtail with tomato sauce today. The hairtail stewed with tomato sauce has a rich and non fishy tomato sauce, which is very delicious. The colors are also vibrant, making the new year's good luck come first.

Details of ingredients

Hairtail2 pieces
tomato400g
onionHalf a
Pepper powder2g
salt2g
ginger10g
Huangjiu20g
sugar3g
Light soy sauce1 spoonful
Tomato sauce1 tablespoon

Technique

difficultybeginner
workmanshipBraised
tasteAcid saltiness
timeHalf an hour

Steps to make Braised hairtail with eggplant sauce

1. Wash the hairtail to remove the black membrane and bone congestion in the abdomen.
2. Cut it into approximately two inches in length and cut it with a flower knife. Add shredded ginger, pepper, salt, and yellow wine. Grab and mix evenly.
3. Mix well and marinate for 15 minutes.
4. Sprinkle a little dry flour on the surface of the marinated hairtail. The hairtail that comes into contact with flour will not scatter no matter how it is cooked.
5. Put a little oil in the pot and fry the hairtail.
6. Fry both sides until golden brown, take out and set aside.
7. Use a blender to make tomato juice.
8. Add a little oil to the pot and stir fry with chopped onions until fragrant.
9. Pour tomato juice into a pot, add salt, sugar, and pepper to season.
10. Add a little light soy sauce for freshness.
11. Put in the fried hairtail. Boil for about 15 minutes.
12. Add another spoonful of tomato sauce to make the color redder and brighter.
13. Bring the juice to a thick consistency over high heat and it can be taken out of the pot.
14. Set up the table.