Braised Cutlassfish
This is a recipe that I often use for braised hairtail
2 serving
Within 30 minutes
Friandise
Ingredients
  • Cutlassfish
    300g
  • Radish
    200g
  • Potato
    100g
  • Scallions
    50g
  • Cheongyang red pepper
    2ea
  • Katsuobushi broth
    500ml
  • Soy sauce
    50ml
  • red pepper paste
    40g
  • Red pepper powder
    20g
  • crushed garlic
    25g
  • a beautiful forest
    20ml
  • Sugar
    15g
  • Oligosaccharide
    30g
  • ground pepper
    2g
Cooking Steps
STEP 1/4
You can mix all the seasoning, and cut the radish and potatoes as you want.
I recommend that you cut the radish in a large half-moon shape and the potato in a thick way
Put radish, potato, and hairtail in order
STEP 2/4
Pour the katsuo broth, add 50% seasoning, and let it dissolve well in the broth, and then heat it until it boils
Turn it down to medium-low heat after it boils.
Boil it for about 15 minutes, taste it 10 minutes after it boils, and if it doesn't taste good enough, add more sauce
Remove the foam after the sauce boils and add the chives
For more than 15 minutes, the taste of hairtail is gone, so it doesn't taste that good
STEP 3/4
It's done
STEP 4/4
It's good to leave some chives and use them for decoration
I like fresh hairtail, but it doesn't matter if you use frozen hairtail Please wash and take care of it properly so that it doesn't smell fishy
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