Braised hairtail with pickled pepper
Overview
I have loved fish since I was a child, and I have a special liking for fish. Pickled pepper hairtail was one of my mother's favorite dishes when I was a child. Now that my mother doesn't cook, this dish of pickled pepper hairtail rarely appears on my dining table. Today, I suddenly remembered that I haven't eaten this flavor in a long time. My mouth watered just thinking about it. I hurriedly went out and bought 2 hairtail fish. I cooked it at home, but I couldn't make it taste like my mom. My mom told me that adding vinegar when cooking fish can also hydrolyze the rich protein in the fish under the action of acid, which not only generates many amino acids with umami characteristics, but also softens the bones and spines of the fish and converts them into calcium acetate during the cooking process. Calcium acetate is easily soluble in water, making it easy for the body to absorb and improving the utilization rate of calcium
Tags
Ingredients
Steps
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Remove the internal organs from the head and tail of the hairtail, cut into long sections, add salt, and marinate in cooking wine for 10 minutes
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Cut the garlic into slices and the green onion into sections
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Cut the pickled radish into long strips, and cut the pickled pepper into small pieces
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Pour vegetable oil into the pot. When the oil is 60% hot, fry the hairtail until golden brown
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Take out the fried hairtail, control the oil and set aside
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Leave the oil in the pot, add a spoonful of Pixian bean paste, pickled pepper segments, pickled radish, onions and garlic and saute until fragrant
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Add a handful of peppercorns and stir-fry until fragrant
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Add appropriate amount of water and simmer over low heat for 3 minutes
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Stew 1 spoon of rice vinegar and 1 spoon of sugar over low heat
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Then pour in the fried hairtail, add 2 tablespoons of cooking wine and 1 tablespoon of light soy sauce
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After simmering for 10 minutes, add an appropriate amount of refined salt
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Remove the juice over high heat
