Old Beijing pancake roll with hairtail🐟

Old Beijing pancake roll with hairtail🐟

Overview

How to cook Old Beijing pancake roll with hairtail🐟 at home

Tags

Ingredients

Steps

  1. Wash the hairtail, cut it, marinate with onion, ginger, garlic, cooking wine and salt for half an hour.

    Old Beijing pancake roll with hairtail🐟 step 1

  2. Soak the pickles until soft and cut into finger-thick strips.

    Old Beijing pancake roll with hairtail🐟 step 2

  3. After the hairtail fish is marinated, dip it into the dry surface water, fry it slowly over medium-low heat until it is brown, fry it dry and stew it to make it crispier and more flavorful.

    Old Beijing pancake roll with hairtail🐟 step 3

  4. To prepare a bowl of sauce, mix oil, cooking wine, light soy rice vinegar, sugar, and a little salt (I used the sweet and sour sauce used to pickle sugar and garlic, and the sour taste is softer).

    Old Beijing pancake roll with hairtail🐟 step 4

  5. Use pickles as the base, top with fried hairtail, onions, ginger and garlic, and finally pour the bowl of juice

    Old Beijing pancake roll with hairtail🐟 step 5

  6. Put it into the pressure cooker and press it twice at the highest heat. After the pressing is over, the taste of the soup will change slightly due to the volatilization of vinegar. You can add sugar or chili to season according to your own preference. Finally, simmer over medium heat for another 10-15 minutes to absorb the juice.

    Old Beijing pancake roll with hairtail🐟 step 6