【Appetizer】Spicy and sour hairtail fish

Overview

Come on, come on~~~Continue making hairtail~~~~ The hairtail was attacked by me every day with pots, spoons, various seasonings, etc.~~~The hairtail finally showed its defeat~~~ The freezer layer of the refrigerator was finally empty for two layers~~~~~ I was eating my favorite hairtail, and I was very happy~~~~ My husband looked at the almost empty refrigerator, and he was also very happy~~~ So, we are all happy~~~ PS: My husband doesn’t hate hairtail fish, he hates the feeling of the refrigerator being full~~~I wonder if the husbands of other cooks also have this shortcoming~~~The most annoying thing about this shortcoming is: whenever you want to stock up a large amount of goods in the refrigerator, he will jump out and teach: Be sensible, be sensible, be sensible, be sensible~~~

Tags

• hot dishes
• hunan cuisine
• children
• old man
• summer recipes
• lunch
• famous dishes
• appetizing
• balsamic vinegar
• celery
• cooking wine
• dried chili pepper
• flour
• ginger and garlic
• hairtail
• light soy sauce
• millet spicy
• pixian doubanjiang
• sauerkraut
• starch water
• white sugar
• zanthoxylum bungeanum
• bell pepper
• pepper
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash the hairtail, cut it, then use scissors to open the belly of the hairtail and tear off the black membrane. The gills need to be torn off at the head of the fish, and the fins on both sides of the fish body also need to be cut off. Rinse the hairtail fish repeatedly with running water.

   

2. 2 Use appropriate amount of cooking wine and salt to marinate hairtail fish for a while;

   

3. 3 Marinate the hairtail fish, wipe away the water, and coat in flour;

   

4. 4 Cut the dried chilies into short lengths and prepare Sichuan peppercorns;

   

5. 5 Wash the millet, remove the stems, and cut them short; then chop some chopped pickled cabbage, celery, ginger and garlic, and diced bell peppers;

   

6. 6 Put the pot on the fire, and after it is hot, pour in an appropriate amount of vegetable oil and heat it; add the hairtail and fry it until it is slightly brown; you don't need to add so much oil, half fry and half fry;

   

7. 7 Heat the oil in the pot, add Pixian bean paste and stir-fry until fragrant;

   

8. 8 Add sauerkraut and stir-fry until fragrant, then add chopped celery;

   

9. 9 Add dried chilies and Sichuan peppercorns;

   

10. 10 Add millet and stir-fry until fragrant, then pour in boiling water, add appropriate amount of light soy sauce, balsamic vinegar, white sugar, pepper, crushed ginger and garlic;

    

11. 11 After the soup is boiled, add the fried hairtail and bring to a boil;

    

12. 12 After the soup boils, let it boil for a few minutes;

    

13. 13 After the hairtail is cooked, add chopped celery leaves and diced bell peppers, stir gently and mix evenly, and add an appropriate amount of salt as appropriate;

    

14. 14 Before serving, add an appropriate amount of starch water and stir gently again;

    

15. 15 Turn off the heat, remove from the pot, and plate.