Private chef hairtail
Hairtail is gutted, scored with diagonal cuts, and marinated in cooking wine and salt. Steamed with scallion, ginger, and a seasoned sauce for twelve minutes, then finished with a glossy thickened glaze, the flesh stays snowy white and remarkably fresh-tasting.
Instructions
- 1
Take 2 ribbonfish, remove the guts, head, and tail, wash and cut diagonally, then marinate with cooking wine and salt for 10 to 15 minutes (turn frequently).
- 2
After taking it out, place it on a plate (discard the marinade).
- 3
Add the poaching sauce, chopped scallions, and sliced ginger.
- 4
Steam for 12 minutes after the water boils.
- 5
Make a sauce: an appropriate amount of Xianji Xian light soy sauce, blanched sauce, chicken essence, and a little water starch. Put them in a pot and cook until slightly thickened.
- 6
Pour it over the steamed hairtail fish, the hairtail's texture is clear and beautiful, and the sauce is fresh and bright red.
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Ingredients
Main Ingredients
- beltfish2 strip
- Blanched sauceto taste
Seasonings
- cooking wineto taste
- light soy sauceto taste
- Salta pinch
- chicken essenceto taste
Auxiliary Ingredients
- scallion segmentsto taste
- Ginger slices2 slice