When I was a child, I grew up in the countryside. Every time I went to dinner, the smoke curled up, and every family wafted the attractive fragrance of food. There were several dishes with special smells, such as braised pork, fried pork with dried plum, fried pork with pepper and fried hairtail. Even now, I still drool at the thought of the taste. Today, I will introduce you to a method of braised hairtail.

Before I do it, I'd like to share with you my own tips for picking hairtail:

First of all, look at the appearance of hairtail. The fresh hairtail looks silver and shines, but those black and silver are not so fresh;

Then it smells. The fresh hairtail smells like blood, while the hairtail that has been kept for a long time smells like an unpleasant fishy smell.

Finally, press, press the belly of hairtail. If it is hard, it means it is fresh with resilience. On the contrary, if it is soft, it means it has been left for a long time.

preparation materials include hairtail, onion, ginger, garlic, pepper, soy sauce, cooking wine, salt, sugar, oyster sauce, vinegar, pepper, star anise and flour.

1. Rip the hairtail, remove the visceral black membrane and blood clot, rinse it under running water, put it in a plate, add salt, cooking wine and onion ginger for 15 minutes;

2. The pickled hairtail is evenly coated with flour on both sides, heated in an oil pan, then put in the processed hairtail, and slowly fry it on low heat, and then fry one side and the other side until both sides are golden, and then take it out;

3. Put 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, half a spoonful of vinegar, 1 tablespoon of sugar, and 3 tablespoons of soy sauce into the bowl and mix well for later use;

4. Heat the oil pan, stir-fry shallots, ginger and garlic, add peppers, prickly ash and star anise stir-fry until fragrant, add fried hairtail and stir-fry for a few times;

5. pour in the prepared cooking wine, stir-fry evenly, add boiling water flush with hairtail, turn to low heat for stewing for 1 minutes after the fire boils;

6. finally, collect the juice from the fire and sprinkle with chopped green onion or parsley for decoration.

Tips

When frying hairtail, it won't touch the pan if you wrap it in flour. If you don't want to wrap it in flour, you must wipe the water before frying hairtail. Don't turn it frequently when frying, and fry the other side after frying, so that the fried hairtail will have a complete appearance.

That's all for today's content. Please pay attention to me @ Wu Anan for more exciting content. You can also look at my elaborate food column, such as braised pork, pickled fish, stewed beef brisket with tomato and potato, and more classic cuisines. ! !