Lao Xiagong’s recipe for braised hairtail fish in sauce

Overview

How to cook Lao Xiagong’s recipe for braised hairtail fish in sauce at home

Remove the leaves from the celery and cut into 3-4 cm sections. Cut the onion into small strips, remove the roots of the enoki mushrooms and tear them open with your hands, cut the coriander into sections, slice the fish tofu, and cut the spicy millet into sections. Hangzhou pepper cut into sections,
Pour in appropriate amount of salad oil. Adjust the temperature to between 180-200. Clean the fryer for fish frying at least once a day: Soak the frozen hairtail in water. Remove from ice and cut off the fish head. Cut open the fish maw and clean the internal organs. After draining the water, add dry flour or starch to the fryer. Do not put too much at one time. Remove the fish immediately after it turns golden brown.
Pour 40 grams of old shrimp sauce into a suitable container and add 240 grams of water. [Seasoning ratio, Sichuan spicy 1:6, classic 1:5] Stir evenly and set aside. Meal preparation process: Take an 18# deep casserole, add 40 grams of celery, 30 grams of onions, 20 grams of enoki mushrooms, a few pieces of fish tofu, a little spicy millet, and a little pepper. Add 280 grams of prepared sauce. Thicken the soup. Add the fried hairtail, add a few drops of sesame oil, turn off the heat, sprinkle some coriander segments and serve.