It’s the season for plump hairtail again—Carrot Ribbon Hairtail
Ingredients
- hairtail 1
- radish One piece (200g)
- Scallions One
- Dried chili 2 pcs
- Edible oil, salt, sugar, cooking wine, oyster sauce, white pepper Adjust to your own taste
Steps
1. Prepare the ingredients. The hairtail I have here has been washed and dried. I dried it overnight and cut it into sections.
2. Peel the white radish and cut into slices.
3. Cut into shreds as evenly as possible. You can also use tools to make cymbals into filaments.
4. Put a little salt.
5. Grasp evenly with hands and set aside.
6. Heat the pan and cool the oil, making a little more oil.
7. Put down the hairtail and fry over medium-low heat.
8. Fry slowly, do not use high heat.
9. Remember to turn it over and don’t overcook it.
10. When almost golden brown, remove and drain the oil and set aside.
11. Squeeze out the water from the shredded radish.
12. In another pot, add a little oil and sauté the green onions until fragrant.
13. Add shredded radish and stir-fry over high heat until shredded radish becomes soft and transparent.
14. Put the hairtail, pour a little cooking wine, add sugar and oyster sauce.
15. Add white pepper, and then pour a little hot water.
16. Add dried chili peppers and cover over high heat.
17. Finally collect the juice, add chopped green onions and bring to the pot.
18. Complete 1
19. Complete 2
20. Complete 3
Tips
- Hairtail is the key, preferably hairtail from Zhoushan, not too big. It's better to air dry it in advance.
- When frying fresh hairtail, be sure to wipe off the water on the surface.
- Salt for radishThe killing water already has a salty taste, so there is no need to add salt in the end.
- Finally collect the juice, do not collect it all dry, leave a little soup.
