The most common way to preserve the original flavor of hairtail is home-cooked stew, which is simple and delicious.

Ingredients: hairtail, fungus, cooking oil, sugar, onion, ginger, garlic, soy sauce, salt, aniseed and pepper.

Practice steps:

Step 1: Rinse hairtail with clear water to remove beautiful silver scales.

Step 2, cut off the fins on the side of hairtail with a spatula, then cut open the belly of hairtail, remove the internal organs, cut off the mouth of hairtail to prevent scratching your hands, and clean your gills.

Thirdly, washing with clear water,

Step 4, cut the hairtail into moderate sections to facilitate cooking.

Step 5, prepare onion, ginger, garlic, aniseed, pepper, cut onion into sections, mince ginger, slice garlic,

Step six, add oil to the pot. When the oil is hot, add onion, ginger, garlic, fennel and pepper and stir-fry until fragrant.

Step 7, add the right amount of soy sauce.

Step 8, after the fragrance, add water. The amount of clear water is determined according to the size of the pot and the number of hairtail. Only after bringing fish into the pot, but bringing fish is good.

Step 9: After the water is boiled, pour in hairtail, and be careful, because hairtail is tender and easy to disfigure.

Step 10: After the fire boils, add auricularia auricula and simmer slowly.

Step 1 1, stew for about 10 minutes,

Step 12: Pour in a proper amount of soy sauce again for seasoning and coloring, season with a little salt and a little sugar, turn off the fire and get ready to go out.