【Suzhou】Sweet and sour hairtail

Overview

Although they do not live by the sea, for Suzhou people, these common frozen seafood are also frequent guests at the dinner table. In recent years, prices have skyrocketed. The hairtail fish that my grandmother used to buy when I was a child has also increased a lot in price. The most unforgettable thing is the steamed hairtail that grandma often makes, but in order to cater to the New Year atmosphere, it must be made into sweet and sour hairtail with rich colors and rich taste. Very delicious, sweet and sour has always been my favorite in old Suzhou~~

Tags

• hot dishes
• home cooking
• chinese banquet
• aged vinegar
• clear water
• cooking wine
• hairtail
• old soy sauce
• shredded ginger
• white sugar
• salt
• vegetable oil

Ingredients

Steps

1. 1 Clean the hairtail and cut into segments. (If you are afraid of fishy smell, you can marinate it with cooking wine before frying)

   

2. 2 Add appropriate amount of vegetable oil to a non-stick pan and heat until 7 minutes.

   

3. 3 Place the hairtail fish in a non-stick pan and fry over medium-low heat until golden brown on one side.

   

4. 4 Then flip over and continue frying until golden brown, remove and control oil.

   

5. 5 Prepare sweet and sour sauce. Put 1 teaspoon of cooking wine, 1 teaspoon of salt, 3 teaspoons of dark soy sauce, 25g of white sugar, 3 teaspoons of mature vinegar and about 80ml of water into a bowl and stir evenly.

   

6. 6 Heat a little vegetable oil in a wok, add shredded ginger and sauté until fragrant.

   

7. 7 Then put in the hairtail.

   

8. 8 Pour in the sweet and sour sauce.

   

9. 9 Bring to a boil over high heat, then turn to low heat and simmer.

   

10. 10 When the soup is almost dry, taste it. If it tastes bland, add an appropriate amount of salt and adjust the taste.