Hairtail fish in tomato sauce
Overview
The taste of hairtails in different sea areas will also be different. Hairtails produced in areas with relatively high sea water temperatures will be wider, but the meat is not delicate enough, and the taste will be a little fishy. The best is Bohai Sea hairtail. The water temperature is suitable, the taste is super fresh, and it is not fishy at all. However, it is almost difficult to find it now, and the price is also very high. There are many ways to cook hairtail, it can be pan-fried, deep-fried, stewed, or cooked with some dishes. In short, I like them all. Today's hairtail is also stewed. The difference is that its taste is sweet and sour, which is more appetizing and goes well with rice. It is a taste that children like.
Tags
Ingredients
Steps
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Clean the hairtail, remove internal organs and other impurities, and cut into pieces of the size you like.
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Put oil in the pot, and when the oil is hot, add peppercorns, chopped green onion, and shredded ginger and sauté until fragrant.
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Clean the tomatoes, cut them into pieces, put them in a pot and stir-fry them into a puree. You can press them with a shovel while frying.
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Put soy sauce, light soy sauce, salt and pepper into a bowl and stir well.
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After the tomatoes are fried, pour in the soy sauce and other mixture, then add an appropriate amount of water, enough to cover the hairtail, cover the pot and bring to a boil.
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After boiling, add the hairtail segments, pour in the cooking wine and bring to a boil over high heat, then reduce the heat to low and simmer until the hairtail becomes flavorful.
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The soup has become thicker and the hairtail is cooked. At this time, add the tomato sauce and simmer for a while before turning off the heat and taking it out of the pot.
