Braised hairtail with millet and pepper

Overview

The fruits of the Double Eleven spending period are slowly being used up during this period; I ate the spring fish twice, and today I changed it to hairtail. I cooked other dishes for Angbao, so I didn’t have to take into account his taste. I made a heavy-flavored hairtail that goes well with rice. In fact, it was also to use up the wild pepper that had been opened. It can be imagined that the finished product is really spicy. It’s been a long time since I’ve eaten such a spicy dish. The tip of my nose was sweating after one bite. I had a mouthful of iced drink and a mouthful of hairtail fish. It was a wonderful day~~~

Tags

• hot dishes
• home cooking
• chicken powder
• chives
• cooking wine
• hairtail
• millet pepper
• old ginger
• garlic
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare various materials.

   

2. 2 Remove the internal organs from the hairtail fish, cut the front and back sides with a knife, add cooking wine, salt, white pepper, and shredded ginger and marinate for 20 minutes.

   

3. 3 Chop garlic, ginger, and scallion into small pieces. Chop the millet pepper and set aside.

   

4. 4 Add cooking oil to the pan and heat.

   

5. 5 When it is 70% hot, sprinkle a little salt and fry the marinated hairtail.

   

6. 6 Slowly fry the hairtail fish over low heat, take it out and set aside.

   

7. 7 In another pot, add cooking oil, add ginger, chopped garlic and stir-fry.

   

8. 8 Add chopped millet and pepper and stir-fry.

   

9. 9 Add appropriate amount of water and part of the pepper pickling water, and bring to a boil over high heat.

   

10. 10 Add the previously fried hairtail.

    

11. 11 Simmer for 5 minutes, until the soup is almost dry and the scallions turn white.

    

12. 12 Add chicken powder to taste.

    

13. 13 Reduce the juice over high heat and serve on a plate.